Mlle. Chanel and Lamb Burgers

"I'm going to work.  I want to make hats."
"Fine.  You'll do very well.  You'll get through a lot of money, but that doesn't matter, you need to keep busy, it's an excellent idea.  The most important thing is that you're happy."


And that is how Coco Chanel became a milliner.  Look what happened, her hats were a success and the famous clothing line followed.  She was different, she was determined and she knew all the right people. Like Boy Capel who set her up in her hat business.  You have to have strong convictions to be successful, and in fashion, a distinctive style of your own.  She had these qualities.

Through the years I have tried to achieve a recognizable look.  I don't like my creations to be over-adorned, but I do want the workmanship to show.  Straight stitching and complete finishing. I rip out anything not up to these standards and do it over.  Attention to detail is most important in a hat.


I find these same principles also apply to food.  The flavors have to be harmonious, but I don't like food that is too complicated. It has to be cooked properly with just the right embellishments.  Just like a perfect hat.


I think I have achieved this with the lamb burgers we have had twice recently, because they were so good the first time I made them.  A bit of caramelized fennel, cucumber and yogurt raita, topped with clover sprouts.  The perfect compliments to the lamb burgers.


Lamb Burgers


serves two


3/4 lb. ground lamb (I grind my own on a coarse grind)
1/2 small fennel bulb, sliced thin
olive oil
1/2 small cucumber, scored, thinly sliced into half moons
3 tbs. plain yogurt
juice of 1/2 lemon
1/2 tsp, salt
2 small handfuls clover sprouts
2 gluten free buns


Form 2 lamb patties, set aside to come to room temperature.

Sauté the fennel in a little olive oil, cover it in between stirring to develop moisture so it softens and caramelizes.  Cook until it has quite a bit of color, about 15-20 minutes.

Mix together the cucumber, yogurt, lemon juice and salt.  Set aside.

Heat a cast iron skillet for 4 minutes until it is HOT.  Lightly salt the lamb patties and cook in the hot pan for 3-4 minutes on each side.  I cook ours medium-rare.  While the burgers are cooking, heat the buns in a warm oven.


To assemble, put the lamb burger on the bottom bun, top with some caramelized fennel and the sprouts.  Spread a layer of the cucumber raita on the top bun and make your sandwich.  Serve with potato chips.

Just the right embellishments on a delicious burger. 


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