Take your summer bbq to the next level
By Derek Mayes
Executive Chef, Top of the Cove
There’s nothing better than a barbeque on a boat. Fresh air, warm sun and water all around – it’s the perfect environment to enjoy a summer favourite. You don’t have to settle for a boring burger, either. Why not kick things up a notch with lamb! It’s a heartier meat with a different flavour profile than beef, but it’s just as easy to prepare as the old beef classic.
2 lbs. ground lamb
½ Small onion, diced
1 Clove garlic, minced
1 tsp Garlic powder
1 tsp Onion powder
2 tsp Dijon mustard
2 tsp Ketchup
1 tsp Worcheschire sauce
Fresh thyme and rosemary
Salt and Pepper to taste
- In a large bowl, break up the ground lamb into small pieces.
- Use your fingers to gently mix the onion and lamb together.
- Add remaining ingredients and mix well.
- Divide mixture into 8 oz portions. Work with one portion at a time. Roll each portion between your hands, then pat into a ½-inch thick patty, making a small dimple in the center. The meat shrinks when it cooks and the dimple helps keep the shape of the patty.
- Place patties on a baking sheet, cover, and chill for at least 30 minutes or overnight.
Tip: A handful of meat is about 8 ounces
Tip: Damp hands will help keep the meat from sticking
Tip: Rolling the meat well will prevent burgers from falling apart
- Use a paper towel greased with cooking oil to wipe the grill. This will help clean off old food and keep the burgers from sticking. Be careful not to press too hard and burn yourself!
- Place burgers on the grill and cook until they reach 165 degrees Fahrenheit and the juices run clear.
- Place the burgers on a bun of your choice and garnish with your favourite fixings.
This recipe is featured in the Summer 2015 issue of Boats&Places.