Lambapalooza

I have invented the best lamb burger in the world.

I know that's a bold statement, but this was a bold burger. See what you think.

The ground lamb was from our local Marin Sun Farms, always a great start. The "bun" was a square cut from an herb slab loaf from Acme and split, also a plus. The cheese on top was a nice crumbly feta, tangy and a little salty.

But, I've done that before - even posted about it before - so where's the justification for my boast?

I added to the half pound of ground lamb a minced rasher of lamb bacon, about a teaspoon of fresh thyme and an equal amount of fresh oregano, plus freshly ground black pepper. Pan seared in olive oil, flipped and topped with the cheese to melt, then laid reverently on the grilled and lightly buttered bread, it was simply the very best lamb burger I have ever eaten.

It was still nicely pink inside when I took my first bite, and so juicy that it started to run down between my fingers. The heat of the pan released the rich taste of the lamb bacon to mingle with the herbs and lamb juices. The cheese had softened and worked its way into the holes in the bread, but it hadn't lost its tang. This was a lambgasm. I was glad I had made only one per person, as they were rich and I'd have been sorely tempted otherwise to beg for seconds.

So, I'm not just braggin' - I really have invented the World's Best Lamb Burger.