Food Goes In Mouth

I’m not gonna play it cool, I’m a little bit excited about this post.

Always a sucker for competitions in which I am bound to get pwned, this recipe is going head-to-head-to-head-to-head with some other fine bloggers in the fifth battle of Foodie Fights.

So since I guess pictures are what may make or break this thing, you may want to see a bigger version of the top image.

Oh, and dear first-time visitor: that picture of me on my about page, it’s a little haggard, I know. I was in the middle of an Oktoberfest drinking extravaganza so gimme a break. I didn’t have time to go get some pro glamour shots made. And I’m not just some piece of meat for you to look at first-time reader, jeez. This is a serious website…

Ok enough joking around. Food things:

What I Used

• Gorgonzola
• Baby Arugula, chopped
• Ground Lamb
• 2 Garlic Cloves, minced
• 1 Lemon, zest of
• 1 Lemon, juice of
• 1 Egg Yolk
• 3/4 Cup of Extra Virgin Oil
• Mini Kaiser Rolls

What I Did

Gorgonzola Mayonnaise

1. Combine about a quarter cup of Gorgonzola, chopped or crumbled, with the egg yolk and lemon juice in a food processor.
2. Start the food processor and slowwwwwly drizzle in the olive oil until fully incorporated.
3. 
   Try to convince everyone in the house to eat a spoonful.

Arugula Gremolata

1. Combine lemon zest, arugula (I started with half a cup of loosely packed leaves before chopping), minced garlic, and salt.
2. You’re done. Seriously. What do you want?

Finished Slider

1. Depending on how lean your lamb is, fold some of the mayonnaise in with the meat.
2. Form a patty with about a sixth of a pound of the mix. Salt both sides liberally. Cook in very shallow Canola oil for five minutes on each side or until pink in the center. Or use one of those fancy thermometers and make it to your liking.
3. Cut the Kaiser roll in half and toast it either on a pan, under the broiler, or in your toaster.
4. Mayo up each side of the buns. Add finished lamb. Add gremolata. Eat it. Take a nap.

Considering how strong Gorgonzola can be, this was my best attempt at giving it a formidable flavor compliment (lamb) and something fresh to keep it from completely dominating everything. Did I do ok? Check out the other entries and vote if you think so!

Update: I’ve also entered this recipe in the Ultimate Burger Contest by Chez Us. Please do check their site out. These SF foodies are always posting amazing stuff. You don’t get to vote for this contest (Lenny has a scoring system) but we’ll see how it turns out come July.