Comments on: Merguez Lamb Burgers

By: Marc Matsumoto

Marc Matsumoto — Mon, 11 Apr 2011 19:35:00 +0000

Nope, I haven’t tried making my own yet, but that sounds like a fun
project. I don’t use one brand in particular, but right now I’m using
a jar of Alili harissa and it’s delicious.

By: Robin Rockin5

Robin Rockin5 — Mon, 11 Apr 2011 17:59:00 +0000

Yumm!!! Do you make your own harissa ? If so, would love to get the recipe. If not, what kind do you use?

By: Thailand Breeze

Thailand Breeze — Fri, 21 May 2010 12:03:35 +0000

I love that first picture! I bet it taste fantastic too.

Can't wait to try your tips about sumac and fennel pollen.

By: Food Bloggers Love Lava Lake Lamb! « Lava Lake

Food Bloggers Love Lava Lake Lamb! « Lava Lake — Thu, 25 Mar 2010 21:36:09 +0000

[...] Merguez Lamb Burgers [...]

By: Divina

Divina — Thu, 25 Mar 2010 14:03:55 +0000

Wow Marc, these burgers are up close and personal, I want to have a huge bite on it. I'm still curious about fennel pollen. I haven't encountered those yet and the hidden flavors are wonderful which is what I always want to create in a dish. I never thought that there's a Japanese term for it. Now I know. Beautiful.

By: Manggy

Manggy — Wed, 24 Mar 2010 19:40:09 +0000

I love that there's so many layers of flavor, even just in the onion. I made the ones from Momofuku and they were okay, but the acidity and the spice just give it a lot of extra oomph. Plus, I'm a guy and I love burgers of course.

By: dropfood

dropfood — Wed, 24 Mar 2010 10:49:59 +0000

Dropfood make you easy to share a recipe

By: diva

diva — Tue, 23 Mar 2010 21:52:45 +0000

The concept of kakushi aji is definitely something I like. And usually if it takes me ages to deconstruct and find out what's totally making the dish, I love it even more! That's clever cooking. Beautiful burger. Gotta love pairing garlic and spices to lamb for sure. x

By: The Rowdy Chowgirl

The Rowdy Chowgirl — Tue, 23 Mar 2010 20:06:10 +0000

Awesome post, and so timely! I've been wanting to try another recipe that calls for Merguez, but I assumed I'd have to try for a similar sausage if I wanted 100% grassfed meat. It would never have occurred to me to buy ground lamb and spice it myself. Thanks!

By: Trissa

Trissa — Tue, 23 Mar 2010 15:47:33 +0000

There is absolutely NO way that you can create a more flavourful burger than this! That patty is so fat and juicy – if only I could sink my teeth into one of those burgers right now! Yum!

By: thelacquerspoon

thelacquerspoon — Tue, 23 Mar 2010 10:49:44 +0000

I've never tried lamb for burgers, but your juicy patty with the melting onion is so mouth-watering!!

PS. Spring is officially upon Tokyo too

By: Anh

Anh — Tue, 23 Mar 2010 09:05:38 +0000

Amazing burger there! I am making it with the curried caramelised onions soon! And in honour of the Aussie spirit, I'll have beetroot in mine

PS: Love your blog by the way!

By: aruna

aruna — Tue, 23 Mar 2010 08:28:57 +0000

That's a gorgeous gorgeous click i must say!!!

By: staceysnacks

staceysnacks — Mon, 22 Mar 2010 21:54:16 +0000

Marc, I see you and Stephane are on the same wave length.
We are going to The Breslin this weekend, so may try the lamb burger……
I love that onion relish!

By: katiek

katiek — Mon, 22 Mar 2010 21:21:13 +0000

It's getting warmer in SF. Burger time! I recently made the zuni burger, which is salted the day before and hand cut. I highly recommend salting a day in advance. Sublime.