Going to grill some lamb burgers tonight. Any suggestions for
seasonings?

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"Who put these fingerprints on my imagination?"

Kevin S. Wilson wrote:

> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

Lamb is strong tasting meat. It handles intense seasonings. Rosemary,
for sure. Garlic, lots. Salt and pepper. Done

--
Stan

Kevin S. Wilson wrote:

> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

Lamb is strong tasting meat. It handles intense seasonings. Rosemary,
for sure. Garlic, lots. Salt and pepper. Done

--
Stan

"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

Might try "Quatre Epices," used on lamb shanks, it's wonderful. Equal parts
ground:

Cloves
Nutmeg
Cinnamon
Allspice

Mix it in to the burgers before cooking, then some ground white pepper and
sea salt when they're done.

Jack Curry

"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

Might try "Quatre Epices," used on lamb shanks, it's wonderful. Equal parts
ground:

Cloves
Nutmeg
Cinnamon
Allspice

Mix it in to the burgers before cooking, then some ground white pepper and
sea salt when they're done.

Jack Curry

Kevin S. Wilson > writes:

> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

I don't know about lamb burgers, but when I grill lamb chops, I crush
garlic--a lot of garlic--and mix it into ketjap manis. Then I brush
it onto the chops. Amazingly good and easy. Kevin, you might try
mixing a little ketjap manis, if you can find some, into your ground
lamb.

For those who don't know, ketjap manis is a sweet Indonesian soy
sauce. It can't be that hard to find, because I can get it up here in
rural NH.

--THC

------------------------------------------------------------------------
Tom Cormen Voice: (603) 646-2417
Professor of Computer Science Fax: (603) 646-1672
Director, Writing Program Email:
Dartmouth College URL: http://www.cs.dartmouth.edu/~thc/
6211 Sudikoff Laboratory
Hanover, NH 03755-3510
------------------------------------------------------------------------

Kevin S. Wilson > writes:

> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

I don't know about lamb burgers, but when I grill lamb chops, I crush
garlic--a lot of garlic--and mix it into ketjap manis. Then I brush
it onto the chops. Amazingly good and easy. Kevin, you might try
mixing a little ketjap manis, if you can find some, into your ground
lamb.

For those who don't know, ketjap manis is a sweet Indonesian soy
sauce. It can't be that hard to find, because I can get it up here in
rural NH.

--THC

------------------------------------------------------------------------
Tom Cormen Voice: (603) 646-2417
Professor of Computer Science Fax: (603) 646-1672
Director, Writing Program Email:
Dartmouth College URL: http://www.cs.dartmouth.edu/~thc/
6211 Sudikoff Laboratory
Hanover, NH 03755-3510
------------------------------------------------------------------------

"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?
>

Kevin,

I would suggest a mint sauce. Mint/sugar/vinegar.

If you google mint sauce you'll get numerous easy to make sauces. The lamb
burgers sold in the UK normally are pre-minted. (If you know what I mean)

Graeme

"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?
>

Kevin,

I would suggest a mint sauce. Mint/sugar/vinegar.

If you google mint sauce you'll get numerous easy to make sauces. The lamb
burgers sold in the UK normally are pre-minted. (If you know what I mean)

Graeme

"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?


I'd go more greek. Oregano, garlic, salt, pepper

"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?


I'd go more greek. Oregano, garlic, salt, pepper

Sorry to be negative, but pre-minted lamb-burgers sound like the most
disgusting thing I have heard on the newsgroup in weeks.

P
"Graeme...in London" > wrote in message
...
>
> "Kevin S. Wilson" > wrote in message
> news
> > Going to grill some lamb burgers tonight. Any suggestions for
> > seasonings?
> >
>
> Kevin,
>
> I would suggest a mint sauce. Mint/sugar/vinegar.
>
> If you google mint sauce you'll get numerous easy to make sauces. The lamb
> burgers sold in the UK normally are pre-minted. (If you know what I mean)
>
> Graeme
>
>

In article >, Kevin S.
Wilson > wrote:

> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

'Beau Monde' Seasoning is good on lamb.

1 tablespoon salt
1 tablespoon ground bay leaf
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 teaspoon celery seed
1 tablespoon cloves

I like lilac or grapevines for smokewood....

monroe(or go greek or indian)

In article >, Kevin S.
Wilson > wrote:

> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?

'Beau Monde' Seasoning is good on lamb.

1 tablespoon salt
1 tablespoon ground bay leaf
2 tablespoons white pepper
2 tablespoons black pepper
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon allspice
1 tablespoon mace
1 teaspoon celery seed
1 tablespoon cloves

I like lilac or grapevines for smokewood....

monroe(or go greek or indian)

"El Penguini" > wrote in message
news:5x9Pc.70837$eM2.44852@attbi_s51...
> Sorry to be negative, but pre-minted lamb-burgers sound like the most
> disgusting thing I have heard on the newsgroup in weeks.
>
> P

P,

They are actually not as bad as you imagine. The fresh mint is mixed into
the lamb during the mincing process with whatever else my local butcher adds
to his burgers.

Lamb and mint sausages are also very popular in the UK, and while they are
not my first choice of sausage, they are extremely tasty with a wonderful
aroma.

Graeme

"El Penguini" > wrote in message
news:5x9Pc.70837$eM2.44852@attbi_s51...
> Sorry to be negative, but pre-minted lamb-burgers sound like the most
> disgusting thing I have heard on the newsgroup in weeks.
>
> P

P,

They are actually not as bad as you imagine. The fresh mint is mixed into
the lamb during the mincing process with whatever else my local butcher adds
to his burgers.

Lamb and mint sausages are also very popular in the UK, and while they are
not my first choice of sausage, they are extremely tasty with a wonderful
aroma.

Graeme

On Sun, 01 Aug 2004 16:32:45 GMT, "cl" >
reported to us:

>
>"Kevin S. Wilson" > wrote in message
>news
>> Going to grill some lamb burgers tonight. Any suggestions for
>> seasonings?
>
>
>I'd go more greek. Oregano, garlic, salt, pepper
>
Here Here!

Too late for this event, but one for reference Along with the
garlicizing of previous posts, I garnish the burger with tzatziki,
onion and that's it.



Wally

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting

On Sun, 01 Aug 2004 17:39:27 GMT, "Monroe, of course..."
> wrote:

>In article >, Kevin S.
>Wilson > wrote:
>
>> Going to grill some lamb burgers tonight. Any suggestions for
>> seasonings?
>
>'Beau Monde' Seasoning is good on lamb.
>
>1 tablespoon salt
>1 tablespoon ground bay leaf
>2 tablespoons white pepper
>2 tablespoons black pepper
>1 teaspoon nutmeg
>1 teaspoon cinnamon
>1 tablespoon allspice
>1 tablespoon mace
>1 teaspoon celery seed
>1 tablespoon cloves
>
>I like lilac or grapevines for smokewood....
>
I sprinkled this rub over the lamb patties and grilled them at 500
over mahogany until just firm to the touch. They were excellent.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Sun, 01 Aug 2004 17:39:27 GMT, "Monroe, of course..."
> wrote:

>In article >, Kevin S.
>Wilson > wrote:
>
>> Going to grill some lamb burgers tonight. Any suggestions for
>> seasonings?
>
>'Beau Monde' Seasoning is good on lamb.
>
>1 tablespoon salt
>1 tablespoon ground bay leaf
>2 tablespoons white pepper
>2 tablespoons black pepper
>1 teaspoon nutmeg
>1 teaspoon cinnamon
>1 tablespoon allspice
>1 tablespoon mace
>1 teaspoon celery seed
>1 tablespoon cloves
>
>I like lilac or grapevines for smokewood....
>
I sprinkled this rub over the lamb patties and grilled them at 500
over mahogany until just firm to the touch. They were excellent.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Sun, 1 Aug 2004 17:10:05 +0100, "Graeme...in London"
> wrote:

>
>"Kevin S. Wilson" > wrote in message
>news
>> Going to grill some lamb burgers tonight. Any suggestions for
>> seasonings?
>>
>
>Kevin,
>
>I would suggest a mint sauce. Mint/sugar/vinegar.
>
>If you google mint sauce you'll get numerous easy to make sauces. The lamb
>burgers sold in the UK normally are pre-minted. (If you know what I mean)
>
>Graeme
>
Aaarghh! That's the Brits for ya. Slather it with a noxious weed!!!
Please say I hasn't been wrong, eh.

Harry

On Sun, 1 Aug 2004 17:10:05 +0100, "Graeme...in London"
> wrote:

>
>"Kevin S. Wilson" > wrote in message
>news
>> Going to grill some lamb burgers tonight. Any suggestions for
>> seasonings?
>>
>
>Kevin,
>
>I would suggest a mint sauce. Mint/sugar/vinegar.
>
>If you google mint sauce you'll get numerous easy to make sauces. The lamb
>burgers sold in the UK normally are pre-minted. (If you know what I mean)
>
>Graeme
>
Aaarghh! That's the Brits for ya. Slather it with a noxious weed!!!
Please say I hasn't been wrong, eh.

Harry

"Harry Demidavicius" > wrote in message
...
> On Sun, 1 Aug 2004 17:10:05 +0100, "Graeme...in London"
> > wrote:
>
> >
> >"Kevin S. Wilson" > wrote in message
> >news
> >> Going to grill some lamb burgers tonight. Any suggestions for
> >> seasonings?
> >>
> >
> >Kevin,
> >
> >I would suggest a mint sauce. Mint/sugar/vinegar.
> >
> >If you google mint sauce you'll get numerous easy to make sauces. The
lamb
> >burgers sold in the UK normally are pre-minted. (If you know what I mean)
> >
> >Graeme
> >
> Aaarghh! That's the Brits for ya. Slather it with a noxious weed!!!
> Please say I hasn't been wrong, eh.
>
> Harry

Harry,

You are correct, and sadly minted lamb burgers are not even a regional
thing. It seems that every independent butcher in the UK now sells them.
Given that, I can only assume that they must sell well.

I'm not a huge fan of burgers and rarely buy them. I've made my own a few
times which have been ok, but I don't want to encourage the kids into eating
them.

Graeme

"Harry Demidavicius" > wrote in message
...
> On Sun, 1 Aug 2004 17:10:05 +0100, "Graeme...in London"
> > wrote:
>
> >
> >"Kevin S. Wilson" > wrote in message
> >news
> >> Going to grill some lamb burgers tonight. Any suggestions for
> >> seasonings?
> >>
> >
> >Kevin,
> >
> >I would suggest a mint sauce. Mint/sugar/vinegar.
> >
> >If you google mint sauce you'll get numerous easy to make sauces. The
lamb
> >burgers sold in the UK normally are pre-minted. (If you know what I mean)
> >
> >Graeme
> >
> Aaarghh! That's the Brits for ya. Slather it with a noxious weed!!!
> Please say I hasn't been wrong, eh.
>
> Harry

Harry,

You are correct, and sadly minted lamb burgers are not even a regional
thing. It seems that every independent butcher in the UK now sells them.
Given that, I can only assume that they must sell well.

I'm not a huge fan of burgers and rarely buy them. I've made my own a few
times which have been ok, but I don't want to encourage the kids into eating
them.

Graeme

In the night market in Xian, China, about 15-18 years ago, we had wonderful
lamb burgers; there's a significant Muslim population there who of course
use lamb instead of pork. I gestured to the cook's dish of chiles and
encouraged him to add more. The burgers were served in a local flat bread.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

In the night market in Xian, China, about 15-18 years ago, we had wonderful
lamb burgers; there's a significant Muslim population there who of course
use lamb instead of pork. I gestured to the cook's dish of chiles and
encouraged him to add more. The burgers were served in a local flat bread.

--
----------------------------------------------------------------------------
----
Louis Cohen
Living la vida loca at N37° 43' 7.9" W122° 8' 42.8"


"Kevin S. Wilson" > wrote in message
news
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "Who put these fingerprints on my imagination?"

In article >, Kevin S Wilson wrote:
> Going to grill some lamb burgers tonight. Any suggestions for
> seasonings?
>


Too late for your dinner, but jalapeno jelly on lamb burgers is very
tastey.


-Steve

On Tue, 10 Aug 2004 02:55:29 +0000 (UTC), Steve Christensen
> wrote:

>In article >, Kevin S Wilson wrote:
>> Going to grill some lamb burgers tonight. Any suggestions for
>> seasonings?
>>
>Too late for your dinner, but jalapeno jelly on lamb burgers is very
>tastey.

That does sound good. On a related note, habernero jelly makes an
excellent dipping sauce for shrimp.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology

On Tue, 10 Aug 2004 02:55:29 +0000 (UTC), Steve Christensen
> wrote:

>In article >, Kevin S Wilson wrote:
>> Going to grill some lamb burgers tonight. Any suggestions for
>> seasonings?
>>
>Too late for your dinner, but jalapeno jelly on lamb burgers is very
>tastey.

That does sound good. On a related note, habernero jelly makes an
excellent dipping sauce for shrimp.

--
Kevin S. Wilson
Tech Writer at a University Somewhere in Idaho
"Anything, when cooked in large enough batches, will be vile."
--Dag Right-square-bracket-gren, in alt.religion.kibology