Lamb Burgers

Summertime finds our cravings at their greatest for burgers, that staple of backyard barbecues, pool parties and communal cookouts of yore. The recipe below works for those of the grill-deprived amongst us just as well, upping the nostalgic flavor with a vaguely novel twist. Cafe Drake releases this one as a tabula rasa, open to any permutations and additions your mouth may crave. Sometimes we add a dollop of chile paste or harissa, sometimes we marinate the patties in yogurt a couple of hours before cooking - above we opted for a traditional toasted bun and cumin-laced yogurt sauce, but the sky's the limit here so go for broke and send us your tips from successful experiments. Serve with an Aussie Shiraz for gulping.

LAMB BURGERS (basic recipe)

1 lb. or so ground lamb / 1 small onion (grated - you must grate) / 1 clove garlic minced finely / 1 t. cumin powder (can be mixed with seeds) / 1/4 cup dry bread crumbs / dash of Worcestershire sauce / salt and lots of cayenne pepper

1. In a large bowl combine all ingredients and mix well by hand.


2. Shape into patties, careful not to press and compress the meat too much.


3. Broil for 5 minutes per side.


4. Garnish and serve as desired.