All my previous grill posts involved a BBQ. BBQ’s are great but from time to time it’s fun to grill on something else, for example: on an authentic stove in a cabin that’s situated in the woods where I’m logging.
Such a stove is great because it keeps you warm, you can grill inside the stove and on top of the stove you can put a casserole with vegetables or brew yourself some delicious wintery Glühwein.
Cooking and grilling on a stove for the first time can be tricky, every stove is different and controlling the heat can be a pain in the ass. The first time that I came to this cabin was ten years ago, so this stove is pretty familiar to me.
For my buds and me, this cabin, was our favourite hideout, it was pretty much the only place where our parents didn’t bother us, and so during the vacations we could stay here for days. We cooked diner for our self and played cards for hours in a row without getting bored.
Being a fan of the so-called gourmet burgers (a fancy name for: sophisticated home made burgers) I thought that it would be a great idea to make it a habit of preparing a new burger in every “Tales of WaR” season. After the success of the “Parmentier Burger“, here is my lamb & Halloumi burger!
Ingredients for 2 servings:
4 tiger buns
4 thick slices of Halloumi cheese
For the burger:
300 gr of minced lamb
1 clove of garlic
1 sprig of fresh rosemary
extra fine breadcrumb
salt & pepper
For the salad:
a head of rucola salad
a handful of pine nuts (you can grill these upfront)
TS of acacia honey
a dash of balsamic vinegar (preferably aged)
For the burgers: chop up the garlic and the rosemary, put it in a bowl and add the egg and the breadcrumbs, season with salt and pepper. Mix everything thoroughly; minced lamb has the tendency to be moister than beef so add enough breadcrumbs to get a firm paste. Roll the paste into meatballs and flatten them in the form of a burger, you want a thickness of 2 to 3 cm. Try to make these burgers as fresh as possible, mixing minced lamb with garlic to long upfront can screw up your meat.
For the salad: Mix the rucola salad with the honey, the pine nuts and balsamic vinegar. (You can add more honey and/or balsamic vinegar if desired) If you’re able to grill the pine nuts, do it! It gives extra flavour and colour to the salad and tastes superb in combination with the nuttiness of the rucola.
Fire up the BBQ. (Or in this case the stove) Put the burgers and the slices of Halloumi on the hot grill and grill them for 4 to 5 minutes on each side. (Halloumi is a semi hard cheese made of goat and cheap milk.) Grill cheese, Some of you may ask? Yes you can grill Halloumi on open fire: it will preserve its consistency and won’t melt like regular cheese!
Build the burger: Slice the buns, put a burger on the base and top of with a slice of grilled Halloumi. Put the salad on top and close it up. No need for extra sauce!
Ts = tablespoon
ts = teaspoon