Author Chef Paul C Reilly of Coperta and beast + bottle
Ingredients
Lamb Burger
8ozground lamb
1/4tspground ancho chili powder
1/4tspground cumin
1/4tspground anise seed
1/4tspground caraway seed
1pinchblack pepper and ground paprika
1/2tspsalt
1eaPersian cucumber,sliced thin
1eared onion,sliced thin
2ozgoats milk feta
Squash Salad
1.5lbsmixed summer squash,trimmed and shaved into long thin ribbons with a peeler
1eagarlic clovesmashed
6eathyme sprigs
1ealemon,zested with mandolin and juiced
3tbspolive oil
1tbspbasil,roughly shredded
2ozwalnuts
Instructions
Burger Preparation:
Preheat grill for medium heat.
Place the lamb in a large bowl and mix in spices. form into two 4 oz patties.
Brush grill with oil.
Grill to preferred temperature. Let rest for 30 minutes.
Toast buns inside. Top burger with cucumber slices, red onion, and feta.
Salad Preparation:
Pick leaves of thyme sprigs and add to oil, together with the lemon zest, and garlic in a small saucepan.
Warm on a very gentle heat. Leave to infuse for 6 minutes.
Take off heat and leave to cool in a large bowl.
Discard the garlic.
Put the squash, walnuts, and lemon juice in the oil with 1/3 teaspoon salt and a good amount of coarse ground black pepper. Then, massage for a minute or so. Stir in basil and serve at once.