One of my favorite lunch spots that I’ve ever been to, is this place called Local’s in Fairhope, Alabama where I used to live. One of the first time’s I went there was with my mom when my she visited. I kept saying that I wanted to go but never found the time or opportunity. Don’t you love it when someone comes to visit and you get to explore your own town as if you’re a visitor too? It’s awesome. So now that I’ve moved away I seriously miss their burgers and with Mother’s Day this weekend I am fondly reminiscing on the day my mom and I spent goofing around and chowing on THE best burgers. So what makes them so great?
For starters they keep it simple by serving only burgers, but they take it up a notch by serving high quality meats and everything they use in the restaurant is locally sourced, hence the name Local’s. Here you get to choose from the standard chicken, pork, beef and lamb, also a veggie burger, or the rotating wild boar, elk, and venison when they have it. If you know me, then you know I love lamb and wild game! Then you move on to picking your toppings with local cheeses, sautéed onions, mushrooms, bacon, tomato jam, garlic aioli – I could go on because their options are ENDLESS but any good foodie would be googly-eyed at their menu. I love it because there were always several options for me to choose from that fit within my dietary preferences, and I could ask them to cook everything in olive oil, talk about accommodating!
So of course I’ve wanted share this delicious place with you all, not to make you curse me in jealousy of the awesome eats I’ve had, but to give you a recipe inspired from one of my favorite combos I used to have made for me there. Plus it’s pretty much grilling season already, right?
And actually I don’t even have a grill so I just cook my patty on a cast iron skillet. I always put my burger on lettuce but one of my favorite additions at Local’s was pineapple. I have this thing for sweet and savory combos together, you may see a pattern here! Last I pile on top the sautéed mushrooms and onions. OH – and if you’re really feeling like taking it over board, crispy bacon is the way to go!
Hope you enjoy these as much as I do!
LOCAL’S LAMB BURGER
Ingredients (serves 4)
1 lb local (if you have the resource) grass-fed lamb
1 head red leaf or bibb lettuce (my two favorites)
1 tablespoon garlic powder
1/2 tablespoon dried oregano
1/2 teaspoon salt
2 cups baby Portobello mushrooms
1 pineapple, cored
1 tablespoon olive or coconut oil for frying (omit if using a grill)
1. In a bowl combine garlic powder, oregano and salt. Add lamb and combine until all the spices are thoroughly mixed. Patty out 4 individual burgers about 3 1/2 inches wide and 1 1/2 inches thick (roughly) they will shrink up and thicken when they begin to cook. To prevent them from rounding you can make an indent with your thumb on the top of each patty.
2. Heat iron skillet to medium heat and add the oil. Once it is up to temperature add your burgers and cook for 6 minutes then flip and cook for another 6 to 8 minutes depending on your desired temperature.
3. While your burgers are cooking, peel, core and cut your pineapple into round segments to use as a base for your burger. Wash the lettuce, mushrooms and slice the onion into slivers.
4. When the burgers are done throw the onion and mushrooms into the skillet and begin cooking them on medium/low with the remaining fat. Cook until the onions are translucent and the mushrooms are soft.
5. Build your burger and DEVOUR 🙂