Comments on: The Lamb Burger Experiment

By: Amy

Amy — Thu, 10 Jun 2010 09:25:26 +0000

Nice new name LambBurger Hehe I’m gonna try it, seems delicious.

By: Jane @ Built in Cookers

Jane @ Built in Cookers — Mon, 26 Apr 2010 22:30:00 +0000

It looks really delicious and I think I’ll be trying this at the weekend.

Thanks for sharing

By: we are never full

we are never full — Mon, 12 Apr 2010 21:42:02 +0000

ZENNNNN!

as always, your stuff looks delish. but, why the hell would a restaurant charge 17 bucks? that annoys me. i don’t know how a lamb “burger” is that much different from a lamb kubideh with some pita, red onion and feta? kind of the same except it’s not in burger form. i’m so glad you decided to make your own – $17 is ridic and a “only in NY” price!

i think it’s hilarious that people are saying the next big food trend is lamb. it’s so strange that lamb is still kind of the meat not many people eat here in the states. i hope it catches on so the breslin can stop charging $17 for a lamb burger!

why am i so angered by that? i think i need to go for a run to get this stress out… lol.

By: michele

michele — Wed, 31 Mar 2010 13:45:43 +0000

I want to get that burger drunk and make love to it.

By: Elaine from Cookware Help

Elaine from Cookware Help — Sun, 28 Mar 2010 06:05:24 +0000

What a scumptious-looking burger! I’m delighted to see this recipe as I currently have 2 pounds of gorgeous ground lamb and a pound of ground beef that were given to me by a butcher neighbor. I can’t wait to try this version of Breslin lamburger (minus the ugly knife). A perfect foodie for the Spring time. Yum!

By: Peter

Peter — Thu, 25 Mar 2010 02:34:55 +0000

I love lamb burgers. Usually I make harissa mayo and tapenade ketchup, but the feta/cumin thing sounds pretty great too.

By: Giff

Giff — Mon, 22 Mar 2010 13:37:29 +0000

this is cool — I grill little lamb meatballs in a similar vein – all mixed up with chopped feta, parsley (or oregano), red onion (or spring onion), ground cumin and salt. The only lamb I have gotten on the east coast that isn’t bordering on mutton / gamey-ness is what I buy from Fleishers. No veal dilution required. L and I just got back from Australia, and the regular supermarket lamb down there is so superior, but here in NY, Fleishers is the *only* way to go.

By: Alisa-Foodista

Alisa-Foodista — Sun, 21 Mar 2010 18:54:34 +0000

Oh my,it looks really delicious.

By: Lauren

Lauren — Fri, 19 Mar 2010 17:51:00 +0000

I think recreations are the best part. This looks delicious.

By: sippitysup

sippitysup — Fri, 19 Mar 2010 15:20:28 +0000

I like the combination of meat! I am sure it does wonders for both the flavor and texture. GREG