Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Summer, you were a high maintenance lover, another thing passing from our lives we know better than to lament.
You parched our nation’s crops and left even the mint and basil in our home gardens shriveling under your gaze. In spite of the drought you still sent mosquitos, some armed with West Nile, others simply content to leave welts the size of cherries to be itched with vigor in the night. You brought up the curtain on the finale of a political season that left most people, no matter their political persuasions, feeling lacerated, even despondent. Let’s not even discuss tree limbs and flight plans brought down by your freakish winds.
Still our hearts pine for you a bit as we feel a slight chill chase us into the house as we lock up for the night, and while we cruise the aisles of Staples in search of No. 2 pencils. No other season is soft like you, allowing for mid-day cocktails and the staring mindlessly at shorelines and mountains, with no place else to go. Some nights, we went to bed with sand in our hair.
But while the summer of 2012 fades from view, we can still gather a few of its flavors, certainly those culled from the grill anyway. I strongly suggest you check out Lamb Sliders with Feta Cheese, Red Onion, and Cumin-Mayonnaise, which are a cinch to put together and can be done outdoors or, if you prefer, stove top with a grill pan. (I know daisyt13 calls for a cast iron pan but I am keeping you in the season here.)
I rarely make lamb burgers, just because I never think about them, but what a delicious earthy taste they have, especially paired with their favorite seasoning, cumin, and their best friend, feta cheese.
You’re combining all those Mediterranean flavors here without an elaborate sauce or much effort, because most of the seasoning is coming from your mayo, which you should whip up while the burgers are cooking, to further speed things up. Onions are optional, buns can be done in the toaster, a nice salad of tomatoes and cucumber, or whatever else summer left at the market, works well on the side, too.
Serves 4 for a main, 8 for appetizer
1/2 cup mayonnaise
2 teaspoons ground cumin, more or less, to taste
1 pound ground lamb
salt and freshly ground pepper
olive oil, as needed
6 thick slices Greek feta cheese
red onion, thinly slice, to taste
6 mini or "slider" buns
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now