A Food Gypsy original, also the winner of Taste of Home Canada’s Burger-Off Contest, The Lamburghini tastes every bit as good and it sounds; now available in the convenient slider size.
To say that I was thrilled to be Taste of Home Canada’s first winner in their first issue would be an understatement. In general I’m the excitable type, but hand me a cheque for $500 and recognize my efforts on a blog that is my passion project and you can’t scrape me off the ceiling for a week. The chef in my life and my kitchen co-workers quickly tired of my (overwhelming) enthusiasm.
The team at Taste of Home Canada; Marisa Orsini, Pamela Chichinskas-Johnson and Alison Ramsey were a pleasure to work with. I encourage readers, food enthusiasts and fellow bloggers to submit to Taste of Home Canada and see what may come your way. This month, as copies hit newsstands it was everything I could do not to bounce up and down and show everyone in the store page 76, running up and down the aisles shouting “That’s MY BURGER! I’m in a MAGAZINE!!!!! Wooooooooot!”
My Chef B even suggested we frame it. (How cute is he?!) But I’m happy with it here, on my desk as I write, sharing a little success with you on Food Gypsy. (Let’s drink wine, shall we?!)
The $500 winner! Corinna has made the Lamburghini with beef, but prefers lamb’s “daintiness.” Either way, mint is the key ingredient. “When you try it, you don’t know what it is,” she says, but, “it’s one of those additions to a savoury dish that’s a defining flavour.” ~ Taste of Home Canada
Hahahaha, that’s gaminess, not daintiness. Though the critters are cute, I’ve never called lamb ‘dainty’. I find lamb a touch wild and rangy and certainly tasty, but dainty? Nope. Thanks for the win Taste of Canada, we continue to pop corks in celebration of our first misquote. Me and my Lamburghini are delighted to appear in their premier issue across Canada, currently gracing newsstands. Copies are being snapped up by members of my family from coast-to-coast, thus boosting sales by seven, perhaps even EIGHT copies. (You’re welcome Taste of Home Canada.)
Because we’ve published this recipe before I did what any good chef would do and offered the same recipe, in a smaller size. Have a bit of fun at your next barbecue and offer the Lamburghini Slider. Sliders are to burgers what cupcakes are to cakes; more fun with less guilt.
(God Lord, they calorie counted my recipe – 481 calories. Not nearly as bad as fast food joints. Plus, veggie packed.)
Award winning and nutrition packed, this Greek inspired burger is guaranteed to ‘wow’. Easy to mix and make ahead, it’s always a barbecue favourite. Ladies & gentlemen, I give you THE LAMBURGHINI!
1 lb (500 g) ground lamb
2 tsp (10 ml) dried mint
1 tsp (5 ml) dried oregano
½ tsp (2 ml) ground black pepper
½ large onion, minced
3 cloves garlic, minced
½ cup (125 ml) frozen spinach, thawed, squeezed dry, drained & chopped
½ cup breadcrumbs
½ cup (125 ml) feta cheese, crumbled
2 Tbsp (30 ml) olive oil, for cooking
2 red peppers, cut flat into (four) pieces
½ cup (125 ml) tzatziki
1 cup (250 ml) fresh spinach leaves
4 – 6 Sourdough rolls/Slider buns
In a large bowl, mix ground lamb and season meat with mint, oregano and pepper; mix lightly. Add onion and garlic and stir. Add egg, spinach, breadcrumbs and feta and mix well. Divide meat mix into six equal potions and form into slider patties (4 for full sized burgers). Chill 10 – 15 minutes or more (this will help to firm slider patties and make them easier to flip on the barbecue).
Brush slider patties with olive oil, place on medium-high grill. Sear for 3 minutes on each side, then lower heat to medium and cook for about 4 minutes (10 minutes for burger), turning as needed. Meanwhile, grill peppers, brushed with oil until just cooked. Brush inside of buns with olive oil, and toast lightly.
To assemble: Smooth tzatziki on the bottom half of the bun, then place the patty, grilled pepper, drizzle more tzatziki and top with fresh spinach. Serve, shouting “OPA!” as you approach the table.
Alternate Lamburghini Stying 1 — Layer the spinach on the bottom and top with thinly sliced cucumber instead of red pepper. Fresh & Juicy. Alternate Lamburghini Styling 2 – skip the tzatziki & red pepper and substitute red pepper hummus instead for a bigger protein burst. Power & Protein.
Cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, recipe blogger and Food Business Consultant. A Cordon Bleu-trained Chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn, ten years in catering, and has been sharing all things delicious - right here - since 2010.