Sunday, June 30, 2019
Summer Canna Lamb Burgers
It’s officially mid-picnic season now so we’re elevating the game. The 4th of July is here but it’s cookout time all Summer long, so get the food, friends and cannabis together and celebrate with these extra special seasonal recipes. Lamb burgers, fruit salad, potato skins and pie – all of them terrifically infused with THC. You can also make these same dishes using CBD if you choose. As always, please post pics and tag us on IG @ediblesmagazine. Get cooking!
1 1/3 pounds ground American lamb
Cannabis Infused THC olive oil
Kosher salt and freshly ground pepper
Vegetable oil, for greasing the grill
4 ounces American blue cheese, crumbled
4 hamburger buns, preferably brioche, or pretzel buns
1 large heirloom tomato, cut into 4 thick slices
4 butter lettuce leaves
1/4 cup pickled red onions
Prepare a hot fire in a charcoal or gas grill. In a large bowl, mix the lamb with the THC olive oil and a few big pinches of salt and pepper, tossing gently with the tines of a fork; be careful not to mash the meat. Divide the mixture into 4 portions and form hamburger patties, pressing gently to shape. Grease the grill grates with oil.
Place the burgers on the hottest part of the grill and cook, turning once, until a nice crust forms on each side and they are medium-rare to medium in the middle, 7 to 10 minutes. Move the burgers to a cooler part of the grill as needed to avoid blackening or flare-ups. Transfer the burgers to a platter and immediately top with the blue cheese. Meanwhile, grill the buns, cut side down and brushed with cannabis olive oil, until toasted.
Place a hamburger in each bun. Arrange the tomato slices, lettuce leaves, pickled onions, and any additional condiments on a large serving tray. Serve the burgers and toppings at the table, and let everyone assemble their own perfect lamb burger.