Mmm. Lamburgers.

I kinda made up this recipe, but it turned out pretty well. Alaina covered the meat-grinding process pretty well (check out the video!) so I'll describe the rest.

We had a lamb tenderloin from the Niman Ranch stand at the Ferry Terminal farmer's market, and I ground that up. Then I finely minced some fresh basil, mint, and cilantro, and added that to the meat with a little bit of salt and pepper. (Usually I put tons of salt & pepper on this kind of meat dish, but I figured the leaves would carry it.) Some plain old hamburger buns that we had in the freezer were thrown into a 400 degree oven to defrost/toast while I grilled the burgers on the cast-iron skillet. Everything kind of came together at the same time (always a good sign) and I popped the patties onto the freshly-toasted buns and topped with a thin slice of the fresh buffalo mozzarella we picked up at Cowgirl Creamery this weekend.

Pretty much the best lamburgers I can remember having. I will probably use less cilantro and a little more salt next time, though.