Brian and Chris Jones from the Jones Zone Podcast joined me in the Connecting Kitchen. Promoting small businesses is their thing. When they invited me to do an interview for their podcast, I invited them to come cook with me. I thought it would be more interesting if they had a chance to see first hand what the Connecting Kitchen is all about.
They requested that we make something simple and delicious. No pressure there. They were not disappointed! Not only was the food super tasty, but they could see first hand how spending some time in the kitchen brings people together.
Check out how easy it is to make this meal in our video below.
Sweet potato wedges tossed with avocado oil and seasoned with chili powder, cumin, garlic powder, cinnamon, salt, pepper, and brown sugar.
In a large bowl, mix the lamb with the chopped fresh mint, garlic, cumin, oregano, salt and pepper.
Form into 6 equal patties about an inch thick.
Heat a cast iron skillet or frying pan over medium-high heat. When hot, add the lamb burgers. (You may only be able to fit 4 at once and have to cook them in 2 batches.) Cook until they are cooked about 75% of the way and then flip over.
While the lamb burgers are cooking, slice the red onion into thick rings (about 1/2"). Slice the mushrooms and jalapeños. Slice the buns if they aren't pre-sliced.
When the burgers are cooked (I like them a little pink in the middle) remove them from the pan and set aside on a plate tented with foil so they stay warm. Add the onion slices and mushrooms to the pan and cook for a few minutes until tender, flipping the onions over halfway. Remove the onions and mushrooms and add the buns, cut side down. Brown the buns, 2-3 minutes.
Assemble the burgers topping with sliced onions, sautéed mushrooms, sliced jalapeños, and crumbled feta cheese.