What did I grill when I was growing up? There was a ground lamb burger that I invented and of which I remain proud (justly, I might add). My dad always particularly enjoyed that lamb burger with dried plumbs. Dried plums are prunes, of course, but I think this particular marketing campaign has done a great service to this stalwart dried fruit. They’re sweet, tangy, a little chewy, and they provide great body and zing to this burger, which is great served simply on a bun with a little mayo. Makes 4 servings.
? Preheat a gas grill on medium with the lid closed for 10 minutes or prepare a medium-hot charcoal fire.
? While the grill heats, combine all the ingredients but the oil. Your hands are good for mixing, but be careful not to overwork the meat into a paste. You just want to distribute all the ingredients throughout.
? Form into 4 patties, about 1-inch thick. Rub the outsides lightly with oil and sprinkle with salt.
? Grill the patties on medium heat for about 6 minutes on each side, moving them around a bit to prevent charring.
- 1 pound ground lamb
- 1 cup plump, moist prunes, diced fine (about 12)
- 3 tablespoons chopped fresh mint leaves (optional)
- 1 small yellow onion, finely minced
- 1 garlic clove, minced
- 1/4 teaspoon ground cloves
- 1 egg, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for grilling
? Preheat a gas grill on medium with the lid closed for 10 minutes or prepare a medium-hot charcoal fire.
? While the grill heats, combine all the ingredients but the oil. Your hands are good for mixing, but be careful not to overwork the meat into a paste. You just want to distribute all the ingredients throughout.
? Form into 4 patties, about 1-inch thick. Rub the outsides lightly with oil and sprinkle with salt.
? Grill the patties on medium heat for about 6 minutes on each side, moving them around a bit to prevent charring.
John and Tanya Bäck 
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Cabin Porn: Inside
Dutch Oven
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