“The recipe I’m including is from our recent restaurant week menu and will be on our normal menu in the spring and summer.”
Lamb burger with feta dill mayonnaise
• 1 pound ground lamb
• ¼ cup bread crumbs
• 1 Tablespoon oregano
• 2 teaspoons coriander
• ½ Tablespoon Worcestershire
• 4 brioche burger buns
• Red leaf lettuce
• Beefsteak tomato cut in thick slices
• Cucumber cut in ¼-inch slices
1. Combine lamb, bread crumbs, oregano, coriander and Worcestershire, and form into 4-ounce patties.
2. Heat a charcoal grill to high flame as you would for a steak. Alternately, use the broiler in your oven on its highest setting.
3. Cook lamb burger close to flame until dark brown color forms on
both sides. Move burger to lower heat, and cook until desired doneness. (The burger will continue to cook after removed from heat source.
I recommend medium to obtain full flavor.)
4. Remove from heat, and let rest for five minutes.
5. Construct the lamb burger with toppings and condiments to your liking.
Feta dill mayonnaise
• ½ cup crumbled feta cheese
• 1 cup mayonnaise
• Juice from 1 lemon
• 2 Tablespoons fresh dill
• 1 teaspoon Dijon
• 1 teaspoon Worcestershire
• 2 teaspoons rice wine vinegar
• Salt and white pepper to taste
Combine all ingredients, and adjust according to personal taste.
Bohlimaker beer cocktail
• 6 ounces National Bohemian beer
• 1.5 ounces whiskey, preferably Crown Royal
• .25 ounce blood orange bitters
• Splash of Sprite
• 1 drop hazelnut liquor
Combine all ingredients in a highball glass,
top with ice and stir.
About Chef Solan
Chef Dave Solan has developed his culinary skills through on-the-job training at various restaurants in Maryland for the past 14 years. He started out in the restaurant business as a dishwasher and busser -- a part-time job to pay bills while studying engineering -- and worked his way up. “I quit engineering when I found my true talent and passion for cooking,” he says.
“I don’t have a scripted philosophy on food, but I generally try to create menus that support buying local and fresh while looking for flavors that either create new interest in the traditional or throw away any preconceptions as to how something should be.”