A portion of a leg of lamb roast is ground using a meat grinding attachment to a kitchen mixer. The ground meat is seasoned, patties are formed. Vegetables are sauteed in the same pan that one of the lamb patties was fried. The pan is deglazed with sour red wine and the sauce finished with cold butter. Aerogarden mint is torn to top. Lettuce on the side drizzled with olive oil/rice vinegar.
The lamb seems insufficiently fat. A few thick strips of bacon are ground along with the lamb to supplement.
I don't know why I added lemon. I never heard of such a thing except that acid + fat = dressing. I figured this combination could go inside the meat patties as easily as on top.
I would have preferred fresh bread crumbs, but alas, for I am breadless, which is a very strange situation to be in considering how readily bread is produced around here. It's just that there isn't any bread on hand presently so Panko dry breadcrumbs were used instead. This is not recommended, but it worked. The dry breadcrumbs were soaked thoroughly with milk. The milk is to add moisture to the lamb the same way Italian meatballs are made and the breadcrumbs are to hold the lamb fat and the bacon fat that was added. Wouldn't do to have all the fat run out after having troubled to add it in.
Jalapeños for no better reason than because I have them. We're on a use-what-you-have kick. Crushed garlic is included in the mixture along with Worcestershire for its tamarind essence.
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