This post is part of a kick ass burger grill giveaway hosted by GirlCarnivore, but the burger epicness is all my own.
It’s #burgermonth again.
Honestly, burgers are one of my most cherished foods to make in the entire world. Remember last year??
This post is a part of Girl Carnivore’s Burger Month, an annual epic month long burger posting, making, eating event. I’m honored to be participating in this epic burger deliciousness again. I love me some Kita Roberts. What’s her tagline again?? Oh yeah, it’s “Because boys aren’t the only ones that like to play with their meat.”
Let’s get to my burger!
This is my Asian Lamb Burger. It’s not only lamb; I added sirloin that I put through my meat grinder.
It’s topped with grilled asparagus, caramelized onions and a luscious ginger sauce (think Hibachi grill salad dressing).
You can grind your own, or just buy the meat already ground. I love using my grinder because I like to make things complicated.
After grinding it all up and combining, I threw in the fridge because warm, soggy ass meat doesn’t do well on the grill.
After getting my grill nice and hot, I threw my burgers and asparagus on. For my burgers, I like to achieve a doneness level of about medium. Keep in mind they continue to cook for a few minutes after being taken off the grill.
I put my buns on the grill at the last minute, just to get them a little toasty. Make sure you slather them with butter first.
I adore this burger. It’s an adaptation of my steak (9th!) at the 2015 World Food Championships.
These drippy photos were taken by my friend, Brian. He has the badass camera I only dream about.
I can do drippy, but I like it when he uses his camera.
Here’s your printable –
- 1/2 lb ground lamb
- 1/2 lb ground sirloin
- 1 tsp ginger
- 1 tbsp garlic, minced
- 2 tbsp Moore's original marinade
- 1/2 lb asparagus spears, snapped at the ends
- 1 yellow onion, sliced thin
- 1/2 stick salted butter
- This Dressing
- 4 burger buns
- 1/2 stick salted butter, melted to brush on buns before toasting
- Romaine lettuce, washed and roughly chopped
- Combine lamb and sirloin with ginger, garlic and Moore's, form into burgers and refrigerate.
- Prep grill; add burgers and asparagus.
- Caramelize onions by adding butter to medium high heat pan, toss in onions, salt and reduce heat to low, stirring occasionally, for about 10-15 minutes.
- Make sure you're watching the burgers!! Add buttered buns to grill for about a minute and remove all.
- Add asparagus and Romaine to bottom bun, sauce, burger, another bun. Repeat
Ready for the giveaway??
a Rafflecopter giveaway
Here’s a list of Giveaway/SWAG…
American Lamb Board – Ground lamb, cutting board and apron
Anolon – Anolon SureGrip Cutlery Bronze 3 Piece Chef Set & Anolon Advanced Bronze 11″ Deep Square Grill Pan w/ Pour Spouts
Cabot Cheese – $25 Cabot Legacy Gift box – Includes eight bars of Cabot Cheddar, cheese knife, and a wine opener. Award-winning cheese brought to you by the 1,000 farm families who own Cabot Creamery Co-operative.
Crow Canyon Home – Red Marble Enamelware Prize Box 1 each: Red Marble Jelly Roll Tray, Red Marble Oval Platter, Red Rim Large Open Roaster, Red Marble 6-cup muffin pan.
Melissa’s Produce – Grilling Veggie Box
Microplane – Herb And Salad Chopper, Microplane Elite Series Extra Coarse Grater, Microplane Spice Mill
New York Beef Council – Beef, It’s What’s for Dinner Swag Bag including tote, knives, oven mitt and apron
Red Duck – Gourmet Ketchup Variety
Spiceologist – 4 Rub Grilling Spice Set
Veal Made Easy – 5 lbs Veal and grilling gear
Weber Grilling Pack – Weber Tumbler and Weber Grill Hat
All winners will be entered to win a Weber Spirit II E-310 gas grill!
Here’s your pinnable!
Grand prize grill winner will be announced June 4th
A huge thanks to the #BurgerMonth sponsors, American Lamb Board, Anolon, Cabot Cheese, Crow Canyon Home, Melissa’s Produce, Microplane, New York Beef Council, Red Duck, Spiceologist, Veal Made Easy, and Weber Grills.