Kentucky Blue Grass Burger
1 pound lean ground veal
1 pound lean ground lamb
1/2 red onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons cracker mill
1/2 teaspoon dried savory
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 tablespoons spicy Dijon mustard
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1/8 ground cumin
1/2 teaspoon finely chopped mint leafs
6 slices pepper jack cheese
6 slices tomato
6 romaine leafs
6 Kaiser rolls split
Combine ground veal, lamb, red onion, garlic, cracker mill, savory, allspice, coriander, salt, Dijon mustard, black pepper, brown sugar, cumin and mint leafs.
Mix well and form in to 6 patties .
Preheat an outdoor grill on medium-high heat, and lightly oil grate.
Cook patties for 5 to 7 minutes on each side, or
until cook through. Serve on Kaiser rolls toasted and split with melted pepper jack
cheese and romaine lettuce and tomato.
From the bottom roll up lettuce, tomato, burger with melted pepper jack cheese top roll