We made it back from vacation where we ate way too many tacos and way too much raw fish. Our trip to San Diego was a success while enjoying relaxing, nature, and food; the only things that matter in life. We manage to hike, kayak, swim, eat, and see super cool stuff. If you ever have the chance, rent a houseboat on airbnb. Made the trip even better as we were able to cook on those days when we just did too much to go out.
Trying to get into the Passover/Easter weekend while remaining healthy from our SoCal week, we made lamb burgers with quinoa salad. There were three big components: burgers, sauce, and salad. For the burgers:
- 1.25 lb ground lamb
- handful dill, finely chopped
- 1 green onion, thinly sliced
- garlic powder
- salt and pepper
There was enough fat in the ground lamb that we bought that we didn’t need to add an egg. Just mix it all and divide into about 6 burgers. We grilled them over medium high heat for about 5 minutes per side. For the sauce:
- 1 cup sheep yogurt
- handful dill
- 1/2 English cucumber, grated
- garlic powder
- salt and pepper
Mix it all up making sure to drain the cucumber so it isn’t super watery.
For the salad:
- 1 C. quinoa
- 1/2 English cucumber, seeded, diced
- 1 carrot, finely diced
- handful dill, finely chopped
- 2 green onion, finely sliced
- 4 radish, thinly sliced
- handful cilantro, finely chopped
- 1 lemon, juiced
- salt and pepper
- garlic powder
- handful cherry tomatoes, quartered
- olive oil
Just mix everything together and season to taste.
For the other toppings, we made some quick pickles:
- 1/3 cucumber, thinly sliced
- rice vinegar
- mirin
- pepper corns
- salt
Mix it all up with equal vinegar and mirin to cover cucumber.
Working Dad Cooks 