Lamburger and Fishwich Double-Feature!

So I’m putting these both into one entry not only because I am lazy, but because the most cookingest part of both of these is the meat, and you can really add whatever and eat these in any way. The lamburger is a standard recipe I use for most any kind of ground meat (with at least 16% fat), and it is fantastic with most any stuffing, especially bleu cheese. The fishwich is another standard recipe that I use for not only large fish patties but homemade fish fingers/fish sticks, and can be applied to any good thick piece of fish with ease. I’ll add my recipe for mayonnaise, which is the base for the aioli on the lamburger (while the aioli is the base of the “tartar sauce” I use on the fishwiches) in another post (sorry! it’s a ton more writing! ^_^ ).


Stuffed Lamburger FTW

Plenty for 4 burger patties

1lb ground Lamb
3Tbs minced Shallots
1 clove Garlic, minced
Freshly ground nutmeg (just a touch)
6oz. crumbled Bleu Cheese
(optional, to taste, and exchangeable)Hand-mix the lamb with top ingredients, then set aside for 10 minutes before forming burgers. If using a stuffing, form 4 equal balls from the meat, push a divot in the middle of the ball, forming (as best as you can) a hollow sphere. Fill the opening with the stuffing mixture, form a patty shape around it (try to make it as flattish as possible), and set aside to rest for 10 more minutes.

If grilling over an open flame or charcoal, make sure the grill is hot before cooking these suckers. Same if you’re frying these or otherwise cooking indoors – you want a caramelized exterior. The burger should be done to medium, with just enough heat in the middle to get the cheese soft (though likely not really melty). I did mine on a stove-top grill, heated to high-medium (damned electric stoves). Salt both sides of the patty right before cooking.

Our Stuffed Lamburgers were served with house-made aioli and Dijon mustard on ciabatta rolls with a slice of thick-cut bacon and lettuce, and washed down with Laurelwood Organic Green Elephant IPA.

Fishwich Patties

Recipe for 2 patties or fish-fingers for 2 people

2 6oz thick-cut fillets of Cod or similar fish
{Marinade the fish for a half-hour in:}
1/2C Ponzu (soy-free) or Lime juice with a dash of sugar
{For the crispy coating:}
1/2C Flour
1Tbs Salt
2ts crushed Red Pepper
1 Egg
1C Panko

Set up the 3-coating bowls or trays in a row and mix the flour, salt, and pepper in the first, whisk the egg with a dash of water in the second, and the panko in the third. These are best when pan-fried, but they would work well under the broiler or in a very hot oven if the panko are lightly sprayed with oil before cooking.

Rinse the fish and pat mostly dry before dredging in the flour, then the egg (make sure to remove any excess egg!), and then into the panko. When pan-frying, cook on each side until dark golden brown (usually 6-8 minutes per side, if the oil is at the proper temperature).

We served our Fishwich patties on toasted homemade whole-wheat rolls slathered with house-made dill-tartar sauce, and layered with cheddar cheese, lettuce, and tomatoes, served with a slice of lemon.