Last night we made one of our favourite dinners. Lamburgers with Roasted Red Peppers and Bacon. this is more of a Paleo/Primal version of a burger sans bun. It’s a meat eaters dream combining flavours of smokey cheddar, coleslaw, lamb and succulent red pepper. this time we added Tzatziki sauce to see how it blended with the lambiness and it was a brilliant addition! Recipes at the bottom of the page!
The more we make this meal, the more we enjoy it. I know it looks like a huge pile of stuff but Oh My! The flavour!
I start by pan roasting the cut pieces of red pepper in a grill style frying pan. You could do this under the broiler or in a hot oven . I trim the sections so they lay as flat as possible in the pan and cook them at medium heat until they are soft with the blackened lines that just look grill ish.
While the peppers are cooking we constructed the burgers. No egg is used as a bit of salt seems to keep things together. Finely diced garlic and onion along with a dash of grainy mustard gives the patty a boost. These patties we also cooked in the grill pan as the lamb would really flame up on the BBQ but your mileage may vary and you may want to try them on yer barby.
We used homemade coleslaw, the creamy style, just a simple mayo based dressing. I also whipped up a quick bowl of Tzatziki using plain yogurt, grated cucumber, dill, olive oil, lemon juice and garlic.
Then for an accompaniment I did a quick Greek Salad. I use the simple dressing rule of thumb; 1 part lemon juice to 3 parts olive oil and a handful of fresh Oregano plus fresh ground pepper. I add the olives and feta separately and some people don’t like olives (pah!) and I find the feta gets messy in any leftover salad.
We agree that the burger and fixins’ part is enough without a starch on the side, and I rarely do starchy foods anymore. This meal would be suitable for those requiring a Gluten-Free diet.
To finish off with a Sp!ash! I selected our favourite bold an meaty Red, a 2011 Lang Marechal Foch. At $18 it’s a great value wine with a robust flavour. It’s not a VQA wine so you won’t find it at the BCLCB but need to find a local wineshop that carries it or go to the Naramata Bench Winery for yourself and have a taste!
Now the recipe!
- 1 pound ground lamb, beef or mixture of your choice
- 1 tbsp wholegrain or Dijon mustard
- 1 small white onion, diced finely
- 2 garlic cloves, diced finely
- 1 tsp Celtic or sea salt
- 1 tsp black pepper
- 1 whole red pepper
- 1/2 teaspoon coconut oil for frying (or oil of choice)
- 2 to 4 strips of free range bacon
- 2 slices of smoked aged or any cheddar cheese (optional)
- 1 cup homemade or store bought creamy coleslaw
Cut red pepper into sections using the natural shape of the pepper and remove seeds and pith. Trim the 4 sections so they lay flat as possible. Pre-roast the red pepper in a 350° oven or pan roast without oil, turning frequently for about 30 mins or until it is soft and pliable. Remove the skin (optional). Set aside.
Combine meat, mustard, onion, garlic, salt and pepper and form mixture into 4 firm patties. Cook the patties on a hot grill pan, frying pan (or BBQ) until cooked through turning often. While burgers are cooking also precook and drain the bacon on paper towel and keep warm. When the burgers are cooked, finish them off with the cheddar by melting the slices on two of the four burgers using a lid over the pan for a minute or 2. Drain the burgers if desired.
To construct the masterpieces place a cheese topped burger on each plate and top that with a slice of the red pepper and a slice of cooked bacon (and tzatziki if you want to be adventuresome). Place the remaining patty on top of that and garnish with the remaining pepper, bacon and a large dollop of coleslaw. (We have also thrown some Coleslaw between the patties but this makes them a bit slidey)
Eat with a Knife and Fork!
Prep Time :20 mins
Cooking Time: 15 mins
Number of servings: 2