A better burger

SN&R Illustration By Mark Stivers

Every summer, the foodie mags come out with a wealth of features on how to make the ultimate grilled burger. Grind the beef yourself this, pre-salt the meat that, put an ice cube in the middle the other—sure, you’ll get a tasty burger, but you know what will make your burger really interesting? Using lamb. A lamb burger may not be a thing of beauty—it looks much like any other burger—but it’s a joy forever, especially since ground lamb is now easier to find. Lamb burgers take beautifully to spices and you can slip them in a pita with a sprinkle of feta or serve them on a bun with ketchup. I’ve made them with cumin, coriander and garlic, or cinnamon, oregano and lemon. But my best recent effort mixed in minced red spring onion, chopped mint and parsley, a squeeze of lemon and an egg. They were moist, crusty on the outside and way more interesting than a regular burger.