Chefs Mark Gaier and Clark Frasier have had a prolific culinary career. In their 20+ years in the field, they have garnered James Beard Awards, authored cookbooks, and pioneered sustainable cooking. I could think of no others more apt to share a summer recipe with us. Their restaurant, after all, is called Summer Winter. The restaurant has an on-premise greenhouse, with a dedicated master gardener who tends to it daily. Gaier and Clark put me in touch with Summer Winter Chef de Cuisine Tyson Podolski who offered his Lamb Burger Recipe. Chef Tyson told us that “the lamb burger is an easy, elegant way to combat barbecue boredom on a late summer or Labor Day weekend. We’re also using 100% American Lamb, so it’s a patriotic way to show your Team USA support for the Olympics!”
Go Team USA!
Lamb Burger (prep time 1 day – for the onion rings)
8 oz Lamb Patty
1-2 oz Mint Aioli
2 oz Fried Onion Rings
1 ea Toasted Sesame Bun
1 ea Spear pickle or couple crinkle cut French Fries
Form 8 oz patties from ground American Lamb. Season with salt and pepper. Grill for 5-7 minutes each side on medium heat.
1 and 1/2 quarts mayonnaise
4 finely chopped garlic cloves
1/2 cup blanched mint
1 1/2 T salt
Blend all the ingredients in a robocoup or blender util smooth, adjust seasoning with salt and pepper.
12 Spanish Onions
1 Gl Whole Milk
All Purpose Flour
Slice the onions 1/8 in. thick, separate the rings of the onions.
Submerge the onions in the milk and refrigerate for 24 hours
Mix 50/50 all purpose flour and cornstarch together
Dredge the onion rings in the flour mixture and fry at 350-375 until golden brown
Season with salt
To get a taste of Summer Winter, head to the Burlington Marriott at 1 Mall Road in Burlington, MA. For reservations call 781-221-6643