Burgers and fries with
a twist some spice!
I served my lamb burger on top of a bed of spinach (so I could eat more fries) with an extra dollop of cilantro raita. The lamb burger recipe calls for a mix of sirloin and ground lamb. Because it’s so hard to buy specific amounts of meat where we lived, I went with a full lamb burger (it’s so nice to see our small town offering “big city” meats). The lamb was formed into patties and simple seasoned with salt and course pepper (my new obsession). Big Guy was in charge of grilling the burgers and they were cooked perfectly. On top of the burger, a spicy-cool raita which was a simple mix of Greek yogurt, cilantro, mint, jalapeno, salt, garlic and grated cucumber. So much flavor and really brightened up the burger. And on top of that, crunchy red onions. I adore red onion, if you don’t – leave it off.
How gorgeous are my Thai Spiced Fries? The best part – I used a short cut. I bought frozen Alexia fries and tossed them with the spice mixture before baking. The spice mixture: 1 tablespoon canola oil, juice of 1 lime, 2 teaspoons Thai Red Curry Paste, 1/2 teaspoon tamari (or soy sauce), 1 teaspoon brown sugar, 1/4 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon cinnamon.
After they were done baking, I topped them with fresh cilantro and coarse black pepper. The fries didn’t get quite as crunchy as I liked (probably due to the extra oil in the spice mixture) but they were still addicting. A little too addicting.