Building the Local Burger
Last Updated May 01, 2015
Ground Rules: Time to Start Grinding Your Own Meat
For better burgers, take matters in your own hands
Lamb Burgers
When you decide to go for lamb burgers, go all in and flavor them boldly. This recipe pairs garlic, curry, saffron and parsley to stand up to the rich lamb. Lamb shoulder is perfect for grinding. We...
Chicken Burgers
A 3-pound chicken will give you about 2 pounds of meat. We used chicken from Greenwood Farms. Adding 4 ounces of local bacon and some heavy cream will get you close to the magical 80/20 ratio of meat...
