Lamb Burgers over Hummus with Heirloom Tomato Salad

Sometimes, you just have to dig out that old cookbook that hides on your kitchen shelf and make a dish that may not be groundbreaking, but sure is delicious.  This one fits the bill.  These lamb burgers are adapted from a recipe in The Mediterranean Cookbook by Parragon Publishing, and are so simple, you can't help but make them effortlessly.  Christian and I made these gluten-free by substituting crushed corn chips instead of bread crumbs and by serving them on hummus instead of buns. Whether you're gluten free or gluten+, give these babies a try.  These lamb burgers are rich, savory and aromatic and are the perfect Mediterranean meal for a warm summer evening.  

Lamb Burgers over Hummus

1 lb. Ground Lamb

3/4 Onion, finely diced

1 Clove garlic, minced

1 Egg

1 T. Fresh Mint, finely chopped

1 T. Fresh Parsley, finely chopped

1/4 C. crushed corn chips (or bread crumbs for gluten+)

S&P

Olive Oil

Soft Goat Cheese

Hummus

Preheat the oven to broil (or turn the grill to high).

In a large bowl, combine the lamb, onion, garlic, egg, mint, parsley, corn chips, S&P.  Using your hands, mix the ingredients until thoroughly combined.

Form into equal sized patties, indenting the center of them slightly.

Drizzle the patties with olive oil and place on a baking sheet (or carefully onto your cleaned grill).  Cook about 5 minutes, flip and cook for another 4 minutes until browned and slightly crisp on the edges and cooked all the way through.  In the last few minutes of cooking, add a spoonful of goat cheese so that it begins to melt on top.

To serve, smear your favorite hummus on the plate, top with the burger and a sprinkle of parsley & mint.  Serve with Heirloom Tomato Salad (recipe follows) and naan.

Heirloom Tomato Salad

We found some fantastic heirloom tomatoes at the farmers market this weekend and decided to make an extremely simple salad with them to go along with our lamb burgers.  Fresh, cool and crisp, this salad is a perfect balance to any rich, hearty entree.

2 Heirloom Tomatoes, chopped

1/4 C. Kalamata Olives, pitted & halved

Parsley & Basil, ripped

Drizzle of Olive Oil

S&P

In a medium bowl, toss all the ingredients.  Yes, it's THAT easy.  

Beet Salad with Goat Cheese & Pistachios

My friend Mike says beets taste like dirt.  To him, this is a positive thing. To me, well, dirt's not my favorite flavor.  I've never been a beet lover but last week on a business trip to Scottsdale, AZ., my mind was changed.  I tried the most delicious version of beets that I've ever had. This recipe is my humble recreation.  Crunchy, creamy and fresh, these beets make the perfect side dish to any meal.  Serve them warm in the winter or cold in the summer.  

Beets are a great source of potassium, fiber and vitamin C.  

6-8 Beets, tops and roots removed, peeled and chopped (or 2 cans of beets, chopped and drained)

2 T. Olive oil

Salt & Pepper

1/4 C. Pistachios, shelled

1/4 C. Raisins

4 oz. Creamy goat cheese

4 Sprigs of thyme

Preheat the oven to 400 degrees.  

In a large bowl, toss the beets, olive oil, salt & pepper.  Spread out on a large baking sheet.  Roast in the oven for about 25-30 minutes, or until the beets are fork-tender.  Remove from the oven and allow to cool slightly.  *If you use canned beets, roasting is not necessary, but will add some more dimension to your dish.  

This salad tastes great hot or cold, so when you're ready to serve, transfer the beets to a serving dish.  Sprinkle with pistachios and raisins.  Crumble the goat cheese over the top and garnish with thyme leaves.  

Filo Cups with Goat Cheese, Honey & Black Pepper

Tonight, I’m showing a painting at the Art Institute’s Artisan Gallery in downtown Phoenix.  It’s been a VERY long time since I’ve shown my art anywhere, so I’m pretty excited!!  The painting is one I’ve been working on for over a year, so it’s about time that I finished it.  It is inspired by a beautiful friend of mine from Flagstaff: Katrina. 

 

To celebrate, I thought I’d post a special cocktail party appetizer that I think pairs perfectly with a night of galleries, artwork and creativity.  These "cups of gold" are some of the simplest things you can make, and some of the most sophisticated.  They are crunchy and creamy with a delicate combination of unique flavors. 

1/2 packet of filo dough, cut into 3” squares

Melted butter

Soft Goat Cheese

Honey of your choice (I like orange blossom)

Cracked Black Pepper, optional

Preheat the oven to 350 degrees. 

Place one layer of the filo dough in each depression of a mini muffin pan.  Brush each square with some of the melted butter.  Lay another piece of filo on top and repeat until you have at least 3 layers of filo brushed with melted butter (5 layers for regular sized muffin cups).  Next, scoop a half-tablespoon of goat cheese into each filo cup.  Freckle with less than a pinch of cracked black pepper.  Place the filo cups in the oven and bake until they are golden brown, about 6 minutes.  Lightly drizzle with honey*.

*If you drizzle the cups with honey before baking, it can interfere with how the filo crisps.

Feel free to fill the cups with an herbed goat cheese for even more flavor.

  

 ~ PAiNTiNG ~

En Attendant, acrylic & newspaper on canvas

Art Institute Artisan Gallery

610 E. Roosevelt, Unit 144

PHX