Cooking Lamb Burgers with Chef Taueret Thomas - LTI - Columbia, MD - video Dailymotion

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00:00 Hi, I'm Chef Tarrette Thomas, Culinary Director for Lincoln Culinary Institute in Columbia,

00:07 Maryland. And we're here today to show you how to kickstart your grilling off for your

00:18 Fourth of July celebration. I have a wonderful recipe for you and it's one of my favorites.

00:24 I love to grill, so I'm going to show you how to prepare fresh lamb burgers. I love

00:31 lamb. So, we have some ingredients that are common to the lamb and we're starting off

00:39 with some wonderful lean ground lamb, high in protein, a good source of iron, and just

00:48 overall I love to make lamb burgers on the grill. Of course, we're going to have some

00:55 fresh herbs. If you're trying to really make your grilling stand out, you need to use fresh

01:02 herbs. So, I have some chiffonade of mint, a real fancy term for meaning that I'm rolling

01:10 up the mint leaves and I'm going to slice them across. So, a chiffonade of mint, I have

01:17 some dill here, just pick them off of the stem, some red pepper flakes, ground oregano,

01:24 some minced garlic, some ground cumin, some granulated garlic, and finally some lemon

01:42 juice. Easy, easy recipe. Again, you can get your ground lamb from your favorite grocer.

01:49 You know, really, really just good tasty meat. So, we're going to season with some kosher

01:58 salt of course. This is what we always use in our culinary school. Some fresh ground

02:08 black pepper, and I started off with probably about just a pound of ground meat. Next, some

02:15 granulated garlic, a wonderful staple. I'm going to put some of my mint in, some ground

02:33 cumin, and of course we'll have this exact recipe for you to follow. I'm doing maybe

02:40 about a tablespoon or so of the ground cumin. I'm going to do about two teaspoons of the

02:54 ground oregano. Garlic, fresh garlic, always boil it down. I'm going to put a little bit

03:02 of salt. Always wonderful minced garlic. And then, lastly, ground lamb needs a little bit

03:09 of acid, so we're using some lemon juice here. And then just a splash or so of extra virgin

03:27 olive oil. Now, get your hands into the meat. Don't be afraid. Of course, your hands are

03:34 clean. And we're just going to make sure that all of our herbs and spices are mixed in.

03:43 And then I'm going to follow that up, lastly, with the dill. And then we're going to make

03:53 our patties. You always want to make a tester, so you might want to, if you are not really

04:00 sure about the seasonings, you might want to just make a small tester, a little mini

04:12 burger so to speak, so you make sure before you cook all of your meat that it is pretty

04:19 tasty. Again, lamb doesn't have a lot of fat in it, so it's really good for you. A lot

04:26 less fat than beef, of course. And so, we make our patties. And you want to make sure

04:44 that you're just forming them loosely. And look, you can make them as sliders, you can

04:51 make them as large as your rolls are, and you'll be ready to go right to the grill.

04:59 Easy as one, two, three. Now my patties are complete. I've done my tester, the seasoning

05:06 is perfect, and so now we're ready for the grill. But one thing I do want to share with

05:11 you, when you're going to be grilling, just like your grill in a commercial kitchen, we

05:17 need to make sure that we care for it, and that it's always primed and ready to go for

05:22 our foods. So here we have our wonderful brush that we make sure that all of the debris is

05:29 off of the grill surface. Of course, you have one like this for your grill, probably a little

05:39 bit smaller though. And so we are ready to go. The patties, again, have been seasoned.

05:46 Your lamb burgers, again, have dill, mint, granulated garlic, red pepper flakes, fresh

05:59 garlic, ground oregano, and some lemon juice and olive oil. So all we're going to do, you

06:09 want to test the surface of your grill. I want to get a nice hot spot, and we just lay

06:16 them on. Important to note, once you put your burgers on, leave them there. Do not move

06:23 them until they're ready to be turned, especially if you're trying to get your wonderful grill

06:30 marks. And so, we're going to put our patties on. And I'm going to put my grill on. I'm

06:37 going to put my grill on. And so, our burgers, we're going to cook for about maybe two minutes

06:44 or so on each side. If your flame is too high, you can regulate that with a little bit of

06:54 water. This is, of course, a gas grill. You might be using charcoal. I love charcoal too,

07:01 so I can make some adjustments though on a gas grill by turning our knobs. You want to

07:08 make sure that you're not having so much flame coming up. But again, because lamb burgers

07:13 have a little bit less fat, you shouldn't have too much flaming. Wonderful. Our lamb

07:20 burgers are looking great. Now I want to show you how to get those professional cross hatch

07:28 marks on your burger. Again, once you put the burgers down on the grill, we're letting

07:34 them just cook for a bit. They're going to release from the grill rather easily. We take

07:41 our spatula and we give a quarter turn so that we make sure that our cross hatch marks

07:48 are coming across. Nice flame. Again, a little hot. And then we're going to flip them over

07:57. Let me get the one in the back. I love just the freshness of the lamb. Now, I like

08:26 my lamb medium rare. That goes with, or medium with lamb chops as well. So a good medium

08:33 temperature is going to be probably around 140 to 150 degrees Fahrenheit. We're going

08:54 to turn this down just a bit. Again, if your flame flares up and you're on your grill,

09:01 you can always move it to a less hot spot on your grill. No need to panic. It's all

09:10 the wonderful juices. Another important fact to remember, you never want to press your

09:20 burgers. I don't care if that's beef, chicken, lamb. You want those natural juices to be

09:26 in that burger when you bite into it, right? So you don't want to press it down with a

09:31 spatula. All we're doing is giving them a nice flip over. Okay, our lamb burgers are

09:37 cooked. We again, cooked them about two to three minutes on each side. These might be

09:44 what we call a little bit mini burgers, but don't worry. They taste just as good as a

09:51 larger burger. I'm going to prepare the fixings. So I have some wonderful arugula, fresh arugula.

09:59 The arugula is going to give a nice offset to the sweetness that you're going to have

10:11 with the burger because I have garlic in there. It's real savory. Arugula is a little bitter.

10:18 So with everything, I come from the school of thought that you should season everything.

10:26 So we just, again, just a little bit of kosher salt, a little bit of fresh ground pepper,

10:36 just a little bit of our olive oil here. And we're going to give this a toss. I'm going

10:43 to place this right on top of the burger. And of course, lamb is wonderful too. And

10:50 I don't know if you have one of these. This is called a microplane, a fancy zester, so

11:01 to speak. Again, as I said, citrus goes well with lamb. So we're just going to give a nice

11:08 little shaving of some lemon zest to give our burger some zing. Take your fingers, scrape

11:15 down. If you don't have one of these handy tools, you need to get one. I love it. You

11:26 can use it for chocolate. You can use it for any type of citrus for sure. And so we have

11:33 toasted a wonderful roll. We make these here in the school in our baking and pastry class,

11:43 but you can have any wonderful roll. It could be a potato roll or a traditional hamburger

11:53 roll. And I'm just going to pick up and you know what I'm going to do since they're so

11:59 tasty, I'm going to put two on to make it really, really zing. And I have some feta

12:06 cheese. Feta goes great with lamb. So I'm just going to take just a little bit. Don't

12:16 worry about the spillage that makes the plate presentation so much better. I did grill some

12:23 onions ahead of time. Again, a little bit of olive oil, salt and pepper. Put this on

12:33 the grill. Wonderful accompaniment. Now we're going to put our topping. And you know, I

12:45 don't have anybody complaining about they didn't get enough to eat this Fourth of July

12:52 because this is just a wonderful burger. Look how wonderful this looks. And then how about

12:59 a nice accompaniment of some grilled tomatoes. Real easy again, a little bit of salt and

13:13 pepper, a little bit of olive oil. Place them on your grill. You can't go wrong. Now we

13:20 have our wonderful lamb burger. I hope you enjoy. I'm ready to eat. Enjoy your Fourth

13:28 of July.

13:32 [Music]

Cooking Lamb Burgers with Chef Taueret Thomas - LTI - Columbia, MD

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