Bread & Tulips opened this summer and recently launched lunch service, including the $25 “Perfect Lunch,” which includes a glass of wine, salad, and choice of pizza. It’s a good deal, but owner Riccardo Dardha can’t help but push his burger when asked. It comes with grilled onions, pickled cucumber, sheep’s milk yoghurt, arugula salad, and house-made potato chips. He shares the recipe for it here.
“Lamb burgers are a great alternative to beef burgers, and I love the spices that complement lamb,” says Dardha. “This burger has several layers of flavors built in to it and smells great while it’s cooking, too.”
Bread & Tulips’ Lamb Burger
Yield: 12 burgers
3 pounds lamb shoulder, twice ground
1 tablespoon garlic powder
1/2 tablespoon smoked paprika
1/2 tablespoon cumin
1 1/2 tablespoon Aleppo molasses (molasses and Aleppo pepper, to taste)
small pinch oregano
12 sourdough buns
In a bowl, combine all the ingredients, 2-3 hours before cooking, and leave in the refrigerator. Shape the mixture into patties. Over high heat, grill each patty for several minutes on each side. Top each patty with roasted onions and pickled cucumber, on a lightly toasted bun. Serve with potato chips.