Wednesday, August 04, 2010

Curried Lamb Burgers and Grilled Veggie-Mozzarella Sandwiches

As much as I love a great hamburger, as seen a few posts down, over the past few years, I've really started to get into Lamb Burgers. I'll opt to get that if I see it on a menu when I'm out to eat so I can see how they are prepared. Restaurants also seem to be realizing that patrons are willing to try something a bit out of their comfort zone and offer more lamb on the menu, which I'm really glad to see.

A couple of years ago, Bon Appetit published a recipe that has now become part of my summer rotation. This Curried Lamb Burgers with Grilled Vegetables and Mint Raita is a handful of a title for a dish that is actually super simple to make and has great flavors. The lamb is moist and meaty with a bit of a kick from the curry (without it being too spicy or overwhelming). The yogurt sauce or raita cools it all down with a mint-citrus freshness, and the grilled vegetables take full advantage of the fresh, local produce now available.

This is definitely one of my summertime standby recipes. I love just loading up on eggplant, zucchini, and peppers and grilling up a whole batch to serve alongside these burgers. The burgers themselves freeze very well, so it is easy to have them on hand for a weeknight supper. This weekend, I seemed to have overbought in the vegetable department. I ended up cooking the whole batch and put them into the refrigerator hoping for some culinary inspiration.


Fortunately, I didn't really have that long to wait. One of my other late-summer favorite meals is a mixed, grilled vegetable sandwich with cheese on toasted bread slathered with homemade pesto. Usually I use a goat's cheese, but today I had a hankering for mozzarella. So, I headed to Milano Marketplace, the Italian deli down the street, bought some handmade cheese, and went back home to build my perfect sandwich.

I started with a round bread roll, sliced it open, and drizzled extra-virgin olive oil on each of the facing sides. Then, I placed it on a hot grill pan to toast. After about a minute, I took the bottom half of the roll and spread some of the pesto I made earlier onto it along with a few slices of the cheese. I layered the grilled zucchini, squash, eggplant, peppers, and some more mozzarella on top of that.

Then, I put the more-grilled top half of the bread over the filling. The whole sandwich was returned to the grill pan for another minute to warm it all through. Biting into the crisp exterior with the gooey cheese, soft vegetables and savory pesto, this is the perfect summertime meal in a sandwich.

Buon appetito!

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