It’s officially summer at WeeMunch. Our family packed up a dozen bags full of clothes and food. We went to gorgeous Bowen Island, which is just off the coast of Vancouver’s North Shore, and a quick 15 minute ferry ride from Horseshoe Bay, to visit Lisa Marie and her family in their sunny bed and breakfast near Tunstall Bay. And, together we celebrated a classic summer meal, a twist on the classic burger using ground lamb, and caught up with each other in person for the first time in months.
We spent the afternoon in the sunshine that poured over Lisa Marie’s stunning garden, while the boys played with the watering hose. Later we all enjoyed a simple meal of lamb burgers (simple recipe below) and sautéed, Bowen local asparagus and purple cabbage in a delicious butter sauce.Over the next few months look forward to more posts on eating local, the beauty of the berry, and interviews with our favorite foodies. As always, we would love to hear from you. Find time to enjoy the summer…and all the glorious food that goes with it.
Lamb Burgers
Serves 5 people
1.5 to 2 pounds of lamb
1 head of garlic or five cloves
Garden herbs (rosemary and thyme)
1 tbsp of Tamari
Unrefined salt and Pepper to taste
Pinch of chili flakes
Cover and let stand for a few hours, covered, allowing the flavours to permeate the meat.
To add some veggie currency, dice or ground some spinach and mix in, right before you shape your patties. Pan-fry one each side for 6 to 10 minutes (depending on the burger size) on medium heat and enjoy.
It’s very important to buy high quality ground meat. Be sure that your deli doesn’t add fillers, other meat byproducts or unhealthy additives / preservatives. It’s just another good reason to go organic or to buy high quality conventional meat at a good butcher.
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