For years I have been the guide through markets around the country helping food enthusiasts negotiate their local farmer’s markets. Never go with a shopping list or any expectations apart from being in the moment has always been my mantra while surveying the jewels laid out. Never really sure what went into the production of the treasures I would find, taking for granted that a seed is dropped into the soil, and watered, and presto.
Lamb Burgers – yields 8 burgers
1 small onion – minced
2-tablespoons Italian parsley leaves – chopped
1-tablespoon tarragon leaves – chopped
1-tablespoon loveage leaves – chopped
2-garlic cloves – finely minced
Salt and pepper to taste
Heat a 2-cup saucepan over a high flame, and add the amaranth. Toast the amaranth, stirring occasionally, until it starts to pop. Be careful not to burn it. Lower the heat to medium-low and add ½-cup water. Place a lid on the pan and cook for 10 to 15 minutes. Remove from the flame and allow the amaranth to cool completely.
In a large bowl mix together all the ingredients to thoroughly combine. Divide the lamb mixture into eighths and form into patties.
Cook on the grill or a sauté pan for about 5 minutes on each side.