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Chef Julie Petrakis of The Ravenous Pig Ė Winter Park, FL on StarChefs.com
Chef Julie Petrakis
The Ravenous Pig 1234 N. Orange Avenue
Winter Park, FL 32789
(407) 628-2333

Lamb Burger with Tzatziki and Cucumber-Olive Relish by Chef Chef Julie Petrakis
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Lamb Burger with Tzatziki and Cucumber-Olive Relish
Chef Julie Petrakis of The Ravenous Pig – Winter Park, FL
Adapted by StarChefs.com
May 2009
Yield: 5 Servings

INGREDIENTS

Pickled Cucumbers:
1½ pints apple cider vinegar
1 pint distilled white vinegar
2 quarts water
4 grams black peppercorns
6 grams yellow mustard seed
150 grams sugar
16 grams salt
Cucumbers, sliced ½-inch thick, to fill a 2-gallon container
Fresh dill, picked to fill a 2-gallon container
1 large yellow onion, julienne

Tzatziki:
1 pint Greek-style yogurt
1 European cucumber, diced
2 tablespoons chopped fresh dill
Zest and juice of 1 lemon
Salt and pepper

Cucumber-Olive Relish:
2 red tomatoes, seeded, cored, and diced
½ cup chopped Kalamata olives
½ cup diced European cucumber
2 tablespoons chopped fresh mint
Salt and pepper

Lamb Burger:
2 pounds cubed lamb leg
8 ounces cubed C-grade foie gras
Zest of 1 orange
Zest of 1 lemon
1 teaspoon ground cumin
½ teaspoon chili flakes
Salt and pepper

To Assemble and Serve:
5 toasted brioche buns
Roasted tomatoes

METHOD

For the Pickles:
In a saucepan, heat the apple cider vinegar, white vinegar, and water with the peppercorns, mustard seed, sugar, and salt until the sugar and salt completely dissolve. Remove from the heat and cool to just above room temperature.

In a 2-gallon container, make layers of the cucumbers, onions, and dill. Repeat until filled. Pour the cooled pickling liquid into the container. Seal and store in a cool dark place, like a closet until desired crispness and taste is achieved.

For the Tzatziki:
Combine all the ingredients and season with salt and pepper.

For the Relish:
Combine all the ingredients and season with salt and pepper.

For the Lamb Burger:
Prepare a grill. Chill the lamb and foie gras. Grind the lamb and foie gras together using a meat grinder. Add the zests, cumin, and chili flakes to the meat mixture. Shape into 8-ounce patties. Season with salt and pepper. Grill to desired temperature.

To Assemble and Serve:
Toast the brioche buns. Place the lamb burger on the bottom half of the bun and add the tzatziki and cucumber-olive relish. Top with pickles and roasted tomatoes. Serve immediately.  

 
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  • Photo Gallery: Chef Julie Petrakis of The Ravenous Pig – Winter Park, FL


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