Elevate your Summer cookout with this recipe from Justin Southwell of Tasty’s Burgers and Fries.
Lamb Burger with Summer Corn Relish and Quick Pickle:
-1 lb ground chuck
-1 lb ground lamb
-Kosher Salt and Cumin
Blend together chuck and lamb and form into 5 oz. patties. Season with kosher salt and cumin and grill until desired doneness. Top with your choice of cheese, I prefer Dill Havarti.
-2 large English cucumbers
-2 T. Sugar
-1 T. Kosher Salt
-2 T. Rice Wine or Apple cider Vinegar
Slice cucumbers thinly using mandolin or chefs knife. Finely Chop dill, toss cucumbers with salt, dill, sugar, and vinegar and let sit for at least 30 minutes.
Summer Corn Relish
-6 ears corn, husked and cleaned
-1 red onion, diced
-2 T. Apple Cider Vinegar
-1 t. salt
-1 T. Butter
Cut corn from the cobs and use back of knife to scrape the remaining juice. In a large saucepan sautee the onion in butter and cook on medium heat until translucent, add corn salt and apple cider vinegar and continue cooking until heated through.
Top finished lamb burger with warm corn relish and quick pickles serve on a butter-toasted French bun spread with greek yogurt, or, if you prefer a low-carb option, on a bed of spring greens.