Ground lamb seasoned with sage, oregano, onion powder, and garlic salt, pan-seared and served on a brioche bun with homemade taziki sauce. Fresh Greek pasta salad with tomatoes, sweet peppers, red onions, cucumbers, olives, spinach, and feta cheese, dressed in a homemade vinaigrette. Homemade sourdough discard almond scones, with an almond glaze and topped with sliced almonds.
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#lambburgers #pastasalad #scones
Hi everyone, Elsie Jensen here. Today we are going to make some lambburgers with a taziki sauce. Um a kind of a Italian pasta salad and um we’re going to make some almond scones. So let’s start by getting our noodles in the water to boil up for our pasta salad. I’m going to do we’re doing kind of a ziti pasta salad. Not going to use quite all of them. Give them a quick stir because I don’t want any of my noodles to stick to the bottom of my pan. Here we go. We’ll let those cook up. And while those are cooking up, we’re going to work on our almond scones. So, I have my oven preheated to 400° and uh now we are going to work on the dry base of our scones and we’re going to cut our butter into it. So, we need uh two cups of flour. You want to use an allpurpose flour. Got one and two. And then we’re going to add a half a cup of sugar. So that’s the nice thing about um scones is they’re not overly sweet and but they give you a little bit of sweetness. So they give you that like if you’re craving something sweet um but you don’t want to overdo it. Scones I think are perfect for it. Do a half a cup of granulated sugar. And then we are going to add in our baking powder and our salt. We’re going to do a half a teaspoon of salt. And I’m just going to break up that salt clump so that it doesn’t somebody doesn’t get a big salt clump. And then we’re going to do two teaspoons of baking powder. So, one and two. And then I’m just going to take my pastry cutter that I’ll be using later. And I’m just going to give this a good mix so all those ingredients get mixed up. So when I cut my cold butter into it, they’ll be evenly uh mixed up. There we go. So, we’ve got that mixed up. And now we need a half a cup or one stick of cold butter. So, you got to use cold butter. You don’t want room temperature butter. Um because that cold butter is going to give you those flaky layers. And if it’s warms up, then it’s not going to it will turn more into like a stone scone instead of a nice fluffy scone. You have a question. If you don’t have a starter to use, what replacement? So, um, honestly for this, since you don’t need it for its like active part, you could literally just mix flour and water together, um, as a base. So, I need a half a cup of starter in this. So, it would probably be about like a little over a four of a cup of flour with a little over a four of a cup of water to make that residual thing on it because it’s you’re just essentially replacing that base of it. Now, you wouldn’t get the nice like probiotic benefits of the starter and a little bit of that kind of tartness for it, but you could easily do that with this is just uh kind of mix a little bit and replace it with that. Um, now there are some recipes where you can’t do that because you need the leavenning of the uh sourdough starter, but for this recipe, you could totally just add a little bit more flour and a little water for it. Here we go. So, I’m going to just start by cutting my cold butter into this. And I always like to do this because when I go in with my pastry cutters to cut it the rest, this just makes it easier because it’s I don’t have to cut as big of chunks of butter up. And you can always use a food processor for this part, but I find that it’s pretty easy with these. Um, and you can just cut it in as well. So, we’re going to cut our butter into our base for our almond scones. And then we’ll make the liquid part. And then we’ll start on our got our pasta cooking for our kind of our Greek/Italian pasta salad. Then we’re going to make our lambburgers. And then a taziki sauce for it. Here we go. So, I’m going to cut my butter into pieces no bigger than the size of a piece. And that’s simply so that you don’t get any butter pockets in your scone. and you’ll have your nice kind of flaky layers. And I just, it’s just really simple. You just push down. I kind of do a push and then like a little grind into the side of the bowls. Um, that way I don’t get like super big clumps chucked in there. But I find I can get my butter cut into this flour mixture faster than it would take me to get out my food processor, blend it up. Um, and then then you got to clean it. And food processor has got like 20 different parts to it. So, this is the one. Since it’s not a huge batch, I advocate for just doing by hand. And just go through cut any of the chunks of butter that are stuck between my my little blades. And this really acts as if you’ve got like a bunch of knives cutting into it. You could also do it the old school way where you cut the butter using two knives into the flour. It’s a little bit more work. And I say you want to chop up your butter pretty finely first before you put it in there. And I’ve also seen it where you can grate your cold butter into it, and that works as well. Here we go. So, I’ve got my mixture just about cut up into it. I don’t have any super big chunks left. Do just a couple more little kind of turns around. And don’t worry if you have like a chunk or two that are bigger than it. You just want the majority of them to be smaller than a P. Okay, got our dry mixture here. We’re going to work on our wet mixture and then we’ll add it together. So, let me grab a little bowl and then a little fork. Okay, for this we are going to use um a half a cup of discard. My discard is like exploding here. So, I’m going to have to wash my top and everything, but it is you can see it is quite active on there. I fed it yesterday um and it is very, very bubbly here. So, we’re going to pop it and it’s going to just sink down. And you don’t have to have an active discard with this. Again, um, and if you don’t have it, you could always do that substitute of just using like a four a cup of water and a4 cup of flour for this. Here we go. So, I’ve got a half a cup of my discard and put it in my bowl gear. I’ll spoon it out. I will say these long skinny spatulas are like such an essential when it comes to sourdough and your starter because they’re really great for scraping it. Put that guy into safety because I have dropped and broken one before. We’re going to add in one egg. And then we’re going to add in a teaspoon of almond extract. And this is going to be kind of the base of it’s going to give it a very kind of light almond flavor to the scone. And we’re going to make an almond gaze glaze that will give you even more almond flavor. And then we’ll sprinkle with some almonds. But I do love the almond flavor. I think it’s it’s so delicious. So, we’re going to add in a whole teaspoon here. And then two tablespoons of cream. One and two. And you want to use heavy cream for this because you want it to be a little bit thicker, a little bit r, you know, deeper even. But if you don’t have heavy cream, you can substitute for milk or um half and half. You just want to use a slight bit less. Otherwise, because they’re a bit more viscous, they’re a lot more runny and that can kind of mesh with your texture of your scone and make them a bit too wet and you won’t have as nice of layers. So, we’ve got our mixture mixed up here. You just want to make sure that egg is really mixed up and now we’re going to put it into our dry mixture. And this is going to create kind of a dry shag. Use my little spoon here. Really scrape it in there. Um, and then what we’ll do is we’ll do our press and folds to create the flaky layers and shape our pucks. And then we’ll cut them and bake them up. So, I’m going to use my fork here and kind of turn it as I start to develop my dry shag. I like to use a fork in this process because it kind of prevents it from um being mixed up too much because you really don’t want to mix it here. You just want to start until that flour is kind of getting an incor like starting to incorporate. And that term is what we call is creating kind of like a dry shag here. There we go. And don’t worry that you’re going to see lots of this flour loose and down. That’s what we want because now we’re going to dump it out on our counter here and we’re going to do our press and folds to shape it. And that’s when we’ll start to get the shape. But you don’t want to knead it. Kneading is gonna give you a rock hard scone. And you simply are just pressing. And then I kind of fold the mixture on top of each other. And every one of those folds is creating kind of like a new flaky layer in our ski our scone. And this is the reason why you need to use that cold butter because um if it’s not wasn’t cold to begin with, it’s not going to create the layers. Here we go. Similar to how like when you’re making pie crust, if you want those fake flaky layers or biscuits. So, we’ll do our press and our fold. And you see how all that dry is just going away because it’s kind of being pressed in between those layers of butter. There we go. Now, I’m going to kind of divide it into two. And then we’re going to make we’ll make our two little pucks or our little discs that we’ll be cutting for our scones. And again, with this, you can do pressing, but try really hard not to knead. So, we got this. And you’re going to press them to about an inch or so thick. Um, maybe a little bit more than an inch, but you don’t want to press them down very thin. You want them to have a nice good bit of body to them. So, I’ve got my two discs here that are just roughly the same size. Now, you can also do one great big like puck or disc and then have bigger scones, but I find the smaller scones uh bake up much better. Then I’m going to take my pastry cutter here. We’re going to slide it right under our disc. I’m going to put it on my parchment paper here. There we go. And now I’m going to cut them into each one into eight pieces. And then what we’ll do is we’ll slide them out just a little bit so that that when we bake them up in the oven, it will get the oven the heat will be able to bake them up. And these will have just a beautiful kind of flaky layers on them. They’ll pop up. They’re going to get bigger, but they’re I think the perfect kind of size. So, we’ve got our first round, and then we’re going to cut up our second one. And if so, for these, these are going to cook for 18 minutes at this size. If you wanted to do bigger size scones, then you’re going to cook them for a little bit longer, about uh 23 minutes if you were to do one big one with eight in it. The problem is when we do them bigger, they outsides dry out more. Here we go. Got these. We’re just going to kind of pull them out. And then we’re going to brush the tops with a little bit of cream. Sprinkle a teeny bit of sugar over them. And then they’ll go in the oven. So I’ll wash my hands real quick from that press and fold. And we’re going to get a small little bowl. And with the cream, you need like a tablespoon, hardly any, but it’s going to give you a nice kind of golden color on the top of your scone. Otherwise, they’re going to be kind of pale when you bake them up. You can also use uh regular milk for this or even um you could do an egg wash if you wanted to. That’s going to give you more of a shiny top on it, but I find the cream works the best and you’re already kind of using it in there. So, it’s, you know, the same ingredients. Just a little dab over the top. And then again, main purpose of this is to give it a nice golden color on the top. And then we’ll sprinkle a little bit of sugar on it to add a little bit more sweetness. Kind of give you that nice little sugar crunch here. Little dab dab dab. You could always just pop them in the oven right now and bake them up too, but this is going to just give you a better look. And I I just love that little sprinkle of sugar on the top. I think makes it a little bit nicer. I figured, hey, if you’re going through all the work to do it. Now, for the sprinkle of the sugar on top, you’re probably going to use maybe a teaspoon to a teaspoon and a half for the whole pan. So, it’s not very much. Make sure trying to get some where I don’t have any sugar clumps in it, but you just do a light little sprinkle over the top. So, not very much, but it just is makes it lovely. Here we go. And you don’t want to go too heavy on it. Nice and light. Now, we’re going to pop these in the oven and we’re going to bake them at 400 for 18 minutes. And that’s going to give you they’re going to pop up and then give you a nice kind of golden light light golden crust to it at 400°. I’m going to make sure today I do not turn off my oven. So, I’m going to got my timer on for 18 minutes. Okay, let’s check on our pasta. See if it’s nice and ready to come out. And um we’ll let it kind of chill. Do a cold rinse on it. These are feeling just about ready. Yep. So, I’m going to turn this water off. I’m going to get my strainer here. And for pasta salads, what you want to do is after you’ve strained them, you want to run cold water through to stop the cooking process. And that way, it will also cool off nicely for our um for our salad. I’m going to run some cold water through it. And this will just help prevent them from cooking more. And we’ll let them strain right there for a little bit. You have a question. Where can someone find the recipe for the stones? So, the scones will upload the link or we’ll upload this video to the link on our page. So, you can always rewatch um the video and cook along with me. I don’t think I have this recipe card out for honey. I have a couple freebies out for everybody, but I I did make this like a couple months ago, but I don’t think I have this recipe card out. Um, but our membership, we do send out um recipe cards for them. Um, because they do take me a little bit of work to make. Um, but you could always rewatch the videos to make at home. Um, and I think all of our videos come with like a um the little like inscription or trans transcription, there’s the word on it. Um, so, uh, for the written part of it, let’s start making our patties for our lamb burgers. Um, I was sitting there, I’m like, oo, I have was like I had ground lamb. I’m like, what should I do with them? Feel like I’ve done like burgerettes and meatballs up recently. And then I remember um when I was younger, we had lambburgers once and they were so delicious. And so I’m kind of doing like a Greek theme to them because I’m going to make a taziki sauce which will also go really well with our pasta salad cuz it’s kind of like a Greek Italian pasta salad. I’m going to have olives, peppers, onions in it. So kind of all in the same family. You have a question. What made you start uh social media? Um, you know, I was just kind of like, we’d gotten back from our cruise and I was like, you know what? People are always asking me for my recipes or to cook for them or to do something and I was like, you know, and I always get like requests. My sister’s like, can you send me this recipe? Can you send me that recipe? And then I just decided to do it one, you know, I just was like, well, maybe I’ll see if anybody wants to watch it and do it and teach people and also like kind of teach my kids all my recipes they’ll have when they get older. They’ll be on there. They can cook and make it down. Kind of creates like a living legacy for your family. Um, and I think part of it is, you know, I love cooking and I love teaching. I was a, you know, now I’m home with my kids, but I was a teacher for a really long time. Um, and I really, really enjoyed that. So, I think it’s kind of blends of both the worlds to it. Um, and it’s really fun. Okay, we’re going to season up our lambburgers. We’re going to add onion powder, oregano, sage, and garlic salt. So, keeping them pretty simple today. Nice kind of basic flavors. They’ll have a lovely taziki sauce with it. We’re going to add in about a tablespoon of onion powder. And then we’re going to do um about I want to say a teaspoon or so of of sage. If you’re going to use fresh sage, I would go closer to a teaspoon and a half. And if you use fresh sage, I find if you sauté it up real quick with a little bit of butter first and then add it into it, um it will get rid of that little fuzzy texture that fresh sage has. We’re going to do oregano. We’re going to add in about a teaspoon of oregano. And then some garlic salt. We’re going to add about I want to say closer to a tablespoon since we’ve got two pounds we need to season up. Um if you’re using regular salt, cut it down to about two teaspoons and then a teaspoon of garlic powder. And now I’m just going to go in with my hands and we are going to mix these together. Um and then we’re cooking up. I’m not making a penade with these because these are going to be burgers and not like a meatball. Um, so if you’re doing a meatball, uh, you would make a penade that will help keep its form, which is an kind of an egg, bread, and cream mixture as the binder. But since these are burgers, I want them to have more of a burger texture. And so, we’re just going to kind of mix these ingredients into it. And then I’m going to shape up and make my patties. And you could do these on the grill, too, outside if you want to. They would they grow up lovely. I find a ground lamb is a really lovely meat. Lamb in general is delicious. Um it’s really tender. Um and so it I think it’s versatile. It does have a little bit more of a gy flavor. Um but when you season it up, I feel like the spices kind of really play into it. So now that we’ve got our meat kind of mixed up here, I’m going to shape them into our patties. And then we can kind of start cooking them up and try to make six patties out of this. I always start and then uh they’re never like kind of equal in sizes. If you’re doing your burgers, I feel like people a lot of times when they make burgers, they make them, they think, “Oh, this looks like a burger how it looks at the end.” Uh ground beef, ground lamb, it seizes up. So, make sure you’ve got them pretty flat. Otherwise, they’re going to turn into almost like a really round ball. Um, so we’ve got our first one shaped up here. Like a lot of people would be like, “Oh, this looks like a good patty.” This when it’s cooked up is going to look more like that. So, make them flatter than you think. So, And I always say I’m like, I’m making my smash burgers, but I never smush them small enough or thin enough because smash burgers you like essentially sm like put them paper thin. Here we go. And this is 2 lbs of lamb, which I’m hoping to make six burgers with it. So, it’s like kind of a third pound patty here. Let’s steal a little bit of off of that one. I always say mine never turn out to be quite even when I’m making them. I always go to the end and I’ll either have one that’s like a massive one at the end or I have teeny tiny little baby patty. So, we’ll smush it out. And what I’m going to do is I’m going to cook three of these at a time on my um my pan over here. Okay. I think I did a pretty good job today dividing them up. It’s like dough. It’s like when I divide my dough for rolls, there’s always like three rolls that are like almost twice the size of every other roll. And I’m like, how did I do this? Okay, we got one last one. There we go. Now I’m going to wash my hands and we’ll get these start cooking and then we’ll work on our pasta salad. Okay, I’m going to turn on my um frying pan. I want it pretty high because I want to cook these on high heat and sear them off kind of on both sides. That’s going to keep them juicy in the middle um and prevent you from like overcooking. If you do it on a lower temp, what will happen is your meat will then seize out its liquid. So, they’ll become more dry um and just you won’t have that good sear on them. put about I’m going to do a tablespoon of olive oil in here because this is a pretty big frying pan. And now while we’re waiting, let’s start making our pasta salad. Give it a good shake. So, here are my noodles. My kind of ziti noodles that I have kind of cooled. I did that run through the water. That stops them from cooking. Um, and then I’m going to just give them a light drizzle right now with some olive oil to make they make sure they don’t uh stick together. Don’t need much, like a teaspoon. Um, but if you leave the pasta in there um without anything on it, the natural starch is starches in there are just going to have them stick together and then you’ll have these just big chunks. So, we’ll give it a nice little toss and then we’ll sprinkle a little bit of garlic salt. Season them up right now. Let that kind of flavor go in there. Um, perfect. And those will be ready. So, let’s kind of prep up the vegetables that we’re going to have in our pasta salad. So, I’ve got some little uh sweet peppers here. try to do different picked out all the orange ones because I’m like we’ll have red tomatoes uh you know red onions and I was like let’s do orange kind of make it nice and rainbow colored. So we’re going to just kind of slice these up. Take off the tops or but you can use a regular bell pepper. I do find that um like sweet peppers a little bit better tasting. They’re um not quite as bitter as a bell pepper. And I of course prefer, you know, when it comes to bell peppers, I prefer the like the red, yellow, and orange over the green. We’re going to do I’m not doing super small pieces on it because I want more of a kind of a chunky vegetable um base for our pasta salad, especially since we have kind of um bigger noodles. If I had orzo, I would then do a smaller dice on it. But with the ziti, we can have kind of a bigger bigger size to it here. And just kind of feeling the heat coming off my pan. Probably be ready to go. Drop a first burger in there in just a second. You want to have a hot pan. You don’t want to have a cold pan to start with because again that cold will cause all of the natural juices to come out because it’s going to cook it too slow and you’ll have more of a drier product at the end. So, we’ve got our peppers in here. You have a question. Are the peppers seedless? Um, they’re sweet peppers and sweet peppers tend to have very few seeds in them. There are, you know, I think there could have been one seed or two in them, but I will say it’s nice because they typically have a lot less in it. Okay, we’ve got our red onion here. I’m going to add some red onion into the salad. If you don’t have red onion, you could use green onions or um you know, chives, but don’t pop switch them out for like a yellow onion. Those are going to be a stringent. They’re not going to have the right flavors in it. So, um keep it to a red onion. You could use a shallot or like, you know, green onions or scallions or chives. I’m going to slice a couple of these for our burgers. There we go. Going to put our first batch in here because this is looking nice and hot. Now that my pan’s hot, I’m going to turn it down um to about a five. Let’s see if we can slide I’m going to just get my thing a little bit of oil on here to slide it down. There we go. And we’re going to put our burgers on. We’ll do three at a time. There we go. And we’re going to let these kind of cook pretty fast for about a minute or so, minute and a half on each side. I’ve got my oil down to about a a five or a, you know, a medium heat for their salad. Now, I’m going to take a little bit of my red onion here. You don’t need a whole lot. I’m going to do not a super small dice on this, but a smaller dice on it. Red onions have are delicious, but they have a stronger flavor than peppers, so I want them a little bit smaller so that flavor isn’t as intense when you get it. You have a question. I haven’t come across a pink pineapple yet. I have not. I have been looking for it, but I have not come across it. I feel like I’m gonna have to go to like, you know, a bougie store like Whole Foods or something like that to find it. I’ve looked in Costco and they I’ve heard they’re there, but I haven’t seen them yet. I think they’re one of those ones that it’s like a specialty there, so it will get there eventually. Okay, I’ve got some cucumbers here. So, I’ve got four baby cubes. One of them I’m going to save for my tziki sauce, but the rest of these I’m going to pop in my pasta salad. We’re going to kind of make a like Italian dressing for it. Um, that will be lovely. And I’m just going to cut them in half lengthwise and then we’ll dice them up. That way I’m not having a huge piece of cucumber. Now, for baby cucumbers and English cucumbers, you can leave the skin on. But if you’re using just the regular big size cucumbers, you’re going to want to peel those because that skin can be a bit chewy and and it can get a little tough. So, baby pukes and English ones, you don’t need to. They have a very tender skin to it. Got our cucumbers in here. This a nice stir. And then I’ve got a whole bunch of tomatoes here. You can either cut them in half or leave them whole. I find leaving them whole um your pasta sal will last longer. If you cut them in half, they soak up more flavor, but then they get mushy faster. So, we’re going to just pop them in here. It’s easier, too. And going to add some olives. Grab my fork here. So, thinking everything you find in a Greek salad, this is what I’m putting in here. um because I just feel like these will flavors will go really well with our um lamb burgers. And I’m putting in I want to say probably a third cup of olives. Put as much as you want. I love olives. So, um you don’t need to go shy on them. We’re going to add in some baby spinach as well. Um, for this I’m going to take it out and I’m going to give it a good kind of chop first just so I don’t have any really big spinach leaves in there. Um, but I’m not going to do a super big chop on it. Question also. Yes, they are. I find kada are my favorite. Um, I love them. I mean, occasionally I there’s some good green ones I but komadas I think work really well in Greek salads. So, just a little simple dice here. Sometimes you get like one leaf, even though I rinsed these the other day, one leaf that gets a little soggy, so I always like to toss it out. Give these a nice kind of toss in there. I don’t go too crazy on the spinach. I think about a, you know, one and a half to two cups is enough when you chop it up because um I want all the other stuff to shine, too. Get some of these right there. Okay, looking at my burgers. They’re getting there. I’m going to turn it up to about a six. I can start to see the kind of coloring has come up. Once I start to see the color reach a little bit more right here, then I’ll be ready to flip it. And then we can cook it off on the other side. With burgers, you don’t want to flip them often. You just want to try to do two flips, one on each side. Let your first side cook the longest, then you can flip over on that way. Um, and cook it on the other side. That way you have a nice juicy burger. Um, versus one if you flip it a lot, you mess with a lot, all those natural juices are going to come out. Let’s take a pause here real quick. We’re going to grab our scones out of the oven and then we got to make a glaze. and our dressings. And we’re going to be kind of down towards the final starch here. So, here are our beautiful almond scones. You can see how some of them have really popped those nice flaky layers in there, which is making them delicious. Um, but these I love scones and these are so good. Okay, we’ve got our almond scones here. I’m going to let them sit for a second. Get our burgers flipping here um for it. But those scones are made with our sourdough discard. We used almond um extract in them and um a little bit of sugar. We pressed and fold. Like look at this one. This is what I say. Look at all of those flaky layers in there. Just gorgeous. That’s that press and the fold makes and the cold butter. Press and fold. Press and fold. Okay, we’ve flipped our burgers over. We’ve got this nice little crispy sear on each side. We’re going to finish cooking up. They need a fraction of the time on the other side because we did most of the cooking on that side. Let me grab a plate for this so that they’ll be ready to come off and we can get our next one going. You got a question. Are the hamburger burgers? Just a little bit. I try to put the seasons, the spices to match it. So sage and oregano and garlic, salt and onion powder will play with those flavors and they really accomp like they, you know, put them on there. And then we’re going to make a taziki sauce that will go on it. And they all just kind of play really well together. You’ve got to season them the right way. You can’t treat it like ground beef. You got to treat it like, you know, the lamb and put the right spices with it. Okay, let’s get our dressing made. Then we’ll make our tahiki sauce. And we have our glaze. And we’ll be down to the um last part. Let’s start with our olive oil here. I’m going to put in I love this thing because it has my measurements on here. I’m going to do a third cup of olive oil. And you could really use, you know, avocado oil, whatever oil you like. Um, but I have my olive oil. And then I’m going to essentially do a six cup of balsamic vinegarette. And then we’ll do fresh uh lime or lemon juice. So you kind of your acid part should be about, you know, half and half, half oil, half of your whatever acid of your choosing. Um, and so I’m doing a mixture of balsamic and lemon juice, but you could also do white wine vinegar. Um, any of your specialty vinegars to it or citrus if you know you wanted. But for this one, I think lemon will go well with this. So, we’re going to squeeze that in here. That was a pretty juicy lemon. Don’t know if I need all of this one. Just do a light squeeze. I’m going to save a little bit of this for our taziki sauce as well. So, I’ve got our lemon juice in here, our balsamic in there. I’m going to use my Italian spices. We’re going to put in about a tablespoon of Italian spices. And these are going to coat all of our noodles, so it’s going to have a nice flavor. You can also use fresh herbs. And we’re going to do about a teaspoon and a half of garlic salt. And me grab my pepper over here. And a little pinch of pepper in there. About half a teaspoon if even. We’re going to shake this up and then we’ll dress our pasta salad with it. Give it a good shake and it will thicken up as those, you know, that lemon juice, the olive oil, and the vinegar come together. We’ve got our nice kind of our dressing here. Before I put our dressing in, I’m going to add my feta cheese to my pasta. could also do mozzarella, but I think feta cheese really plays in with the Greek flavors. And we’re going to add I’m going to add a good amount. This is probably a third cup. Let’s take our burgers off real quick. Beautiful. So, I flipped it over. Got this lovely kind of sear. Beautiful. And you see how even though we started down pretty flat, you see how the burger sees up? So you’ve got to squeeze your burger much flatter than you think. Get these next ones on. Okay, we got my burgers cooking up here. Give this a little toss and then let’s add our dressing in and then our pasta salad can sit. I’m going to do half of my dressing now and then half of it right before we serve it up just so it doesn’t absorb all those flavors right away. I find with pasta salads that’s the best way. Otherwise, your noodles will absorb all that flavor and it’ll be more dry. So, if you put half the dressing on and then you do the other half right before it’s served, it’s going to be so much better. You have a question. Are you making any sourdough load today? I am going to feed our sourdough after this and I think we’ll prep a loaf up for with tonight dinner tonight. Okay. Let’s make our taziki sauce and then we’ll make our glaze and then our burger should be about done. So, grab this one for the glaze. Now, for the taziki sauce, you could do sour cream or yogurt as your base. I am out of both. So, what I’m going to do is make my own cream fresh, which you just need a little bit of cream. I’m going to put about maybe a four of cup in here. And then I’m going to take the rest of this lemon juice that I have and I’m going to squeeze it over my cream and we’re going to let it sit. The acid in here is going to curdle the cream and you’ll have your cream fresh. Any ideas yet for dinner? Question of the day. Um, possibly. Um, so two ideas. If the weather holds, we will go to my parents house and I will make pizzas at their outdoor kitchen, which is amazing. It’s like outdoor kitchen of your dreams. Um, but it’s been storming non-stop and the weather doesn’t like to agree with me. I’ve been trying to get there for the last three days. If it doesn’t, I have a uh steelhead trout that I was going to cook up for dinner tonight. I’m going to add I’ve got some green onions here. I’m going to mince them up. You could use chives or um spring onion chive. Just tip with using the greener tips of it. I cut off the whites so they’re not as aringent. Going to add this in to our kind of sauce. It’ll give a nice little oniony flavor to it. And then I’ve got some fresh dill here. Yeah. Some comments where people love that kitchen. Yes, it is. And I will say it that is like your outdoor kitchen goals that uh it is gorgeous and it is wonderful and I will never own it. Um but you know I get to cook there. I’m the only one who cooks there. Okay, we’ve got this minced up. This is fresh dill. I’m going to use about a uh teaspoon of fresh dill. You could use about a half a teaspoon of dried dill if you wanted. And then I’ve got to chop up my baby cucumber here. And we’re going to mince it. But before I do that, my burger is starting to show here. So I know it is ready. There we go. Rotate. We’ll let them kind of cook up. And we’re going to do our quick little mince on the cucumbers. We’ll add them to our little sauce here to make our little taziki sauce. And we’ll add a little bit of garlic salt and a smidge of onion powder. And we should have our good kind of base to put on our burgers. And this taziki sauce, it is like it’s a nice fresh sauce that you can add on. It pairs so well with lamb. Um, you know, you’re going to want to do something like this versus like ketchup. Although, I’m sure I’ll have one of my kids ask for ketchup. So, we’ve got our cucumbers here. And now we’re going to do a little sprinkle of garlic salt. Not much, like a half a teaspoon. Yeah. But when do you use fresh garlic? Fresh garlic, I hate peeling it. Um, so I don’t use it often. I use garlic a lot. Um, but if I’m going to use fresh garlic, it’s going to be in a rest recipe that really like the garlic is a star. So, if I make my like, you know, roasted garlic sourdough bread, I’ll do fresh garlic or a recipe that has it. But if it’s not the star of the show, and yes, fresh garlic is better. It is delicious. It’s more pungent, but it’s such a pain. Here’s our tazuki sauce. So, if I I would for this one, I use the um garlic salt in it because I just love garlic salt and I love the flavor. It’s not as pungent as regular garlic, but I do use garlic a lot too, which is garlic in a jar for those who don’t know. Okay, got my taziki sauce here. Turn this down. Let’s make our glaze real quick. And we’ll glaze up here. Let me grab my cream, my powdered sugar, and a fork. Okay, for our glaze, we’re going to use a little bit of cream. About I want to say a tablespoon or so. The cream is going to give you a nice kind of richness to the glaze versus just using straight up um extract. And then we’re going to use a little bit of almond extract. About a half a teaspoon. Extract is very, very potent, so you don’t need a lot. And you don’t want it to be like screaming, you know, super in your face. I’ve got my powdered sugar. I’m going to start mixing it in with a half a cup. And then we’re going to add more until we get to the right consistency. A fork is much easier to mix it with than a spoon. So, I’ve got a half in there. But you see how little that liquid and it’s all dissolved. That’s why I say start with a little bit of liquid because it goes away. It goes down pretty fast. And you can always add a pinch more later, but less is more. Here we go. This is getting to about the consistency we want. And I just find the fork mixes it much better than a spoon. It allows you to break up some of those if your powdered sugar has lumps in it. So, we got this nice kind of ooze to it. Going to add just a pinch of cream because I want it slightly a little bit more runny, but not much. Maybe like when I say it’s a little bit more like a drop. So I wanted to drizzle like Elmer’s glue. So not a slow but not a like a super thick because you want it to be able to drizzle over it. I think our dogs are barking at the mailman. Just about. If the thing is if I add too much, what’s going to happen is then I have to add more sugar into it. There we go. If you use milk or anything else, it’s going to be a lot more runny. There we go. This is kind of the consistency that I want. Okay, let’s get our burgers off and then we’ll be able to plate up. Can you go over the ingredients for the Greek salad? Yes. Look at those in just a second. So, here we’ve got nice, beautiful sear on our lambburgers. So, our pasta salad right here for our Greek pasta salad, I started out with a ziti that we cooked until, you know, right at al dente, then washed cold. We’ve got peppers like sweet peppers, uh, red onions, cucumbers, tomatoes, uh, all kamada olives and spinach in here. So that’s all of our veggie base in there mixed up. We have feta cheese. And then I made a dressing using balsamic vinegar, lemon juice, olive oil, Italian spices, and garlic salt. Um, and since we’re about to serve this up, I’m going to dress it with the rest of my dressing. There we go. This will have all those nice flavors in it, but it’s a very fresh salad. Okay, let’s do our glaze of our uh scones. I have a little bit of slivered almonds or sliced almonds. Yeah, not slivered, but sliced almonds. Slivers are too thick, so you want to use sliced almonds that are nice and thin on your scones. So, we’re going to drizzle these guys. And we’ll just kind of go back and forth with a nice little drizzle. And you see how this is like kind of that perfect consistency of Elmer’s. It allows you to have a really good drizzle on it. And the scones are still warm, so it will help it ooze over the side of it, which will be delicious. And then we’ll go back through and we’ll sprinkle them with um our sliced almonds. But this this glaze is going to have that really a stronger almond flavor in it. Um because of that extract is more raw. It hasn’t been baked out. So it will give you that really good kick of almond which I just love. And if you’ve never had like almond extract, don’t think of it like an almond that you’re eating. Think of it more like a marcupon or an alordo. Um it has like a very sweet flavor to it. And this is why I also love the fork. This fork gives you that good kind of drizzle over it. And then we’re just going to go through with our slivered almonds. And we’ll just sprinkle a little bit on over the tops of them. It gives you that more bougie uh bakery style look to it. Um as if you did a whole bunch of work on these. And these are I will say one of my favorite scones. Perfect. Okay, let’s serve up our lunch today. Get my plates are ready. Got my brios buns here. So, we’ll start with our bos bun. We’re going to add our burger onto it. So, we’ve got our lamb patty. Then you’re going to add a nice scoop of our taziki sauce with a couple red onions. Kind of add that little crunch. So we’ve got our lamb burger. And then what really I think ties everything together, we’ve got our our kind of our Greek Italian pasta salad with our homemade dressing. It’s loaded full of all those veggies that you find in a Greek salad, but we made it into a pasta salad for this just really fresh kind of summeresque like burger meal that’s different than you know things. And then of course to top it off, we’ve got our scone. Look at the flaky layers on it. Is going to be delicious. And that will be our dessert on our plate. So guys, thank you so much for joining us here today. Don’t forget to like and subscribe. I try to do live cooking shows every single day, show you what we’re making for our family, and hopefully teach you guys something along the way. Again, we do upload all of our videos to the link on our page. So, if you ever want to recreate any of these recipes at home, you can just go to that link, search for what we cooked for, and cook along with me again. We also have a link to our Amazon storefront that has all of our cooking gadgets in there. Um, so all the different cooking things that you saw me use. I got my spatulas, my pans, my cutting boards, my knives. Everything that you see in my kitchen, I have on there if you want to check those out. Well guys, thanks again for joining us here. Don’t forget to like and subscribe.