grilled lamb burgers – Blue Kitchen

From tea-smoked chicken to lamb feta burgers and a classic Alabama white sauce, here are five great recipes to liven up your summer grilling.

For Americans everywhere, the 4th of July weekend is a time to declare independence from the kitchen stove and fire up the grill. For Marion and me, this weekend was more about the freedom of the road—some 700 miles of it, without a kitchen in sight. So this week, I’m serving up grilling recipes from the Blue Kitchen archives.

1. Grilled Lamb Feta Burgers with Light Rémoulade

This is a truly American burger, in that it happily borrows ingredients from other cultures and then reinvents them. Continue reading “Five cool grilling recipes for the long, hot summer” →

Grilled Lamb Feta Burgers are made even more flavorful with a lightened rémoulade sauce that substitutes Greek yogurt and olive oil for mayonnaise. Recipes below.

I remember feeling all grown up and adventurous the first time I ate feta cheese. Of course, I was in college at the time, and just about everything that didn’t make me feel idiotic, overwhelmed and scared made me feel grown up and adventurous.

If anything, my first experience with feta made me feel all of those things at once. This cheese didn’t come wrapped in individual slices, and it was decidedly not what was, to my then culinarily naive ears, comfortingly called ‘American.’ Most daunting of all, you couldn’t find it in the supermarket (at least not the ones of my college days). When a friend announced she was going to try a recipe that required the exotic substance, I was assigned the challenge of finding some. Continue reading “Hold the mayo, not the flavor: Grilled Lamb Feta Burgers get boost from Light Rémoulade Sauce” →