Violet had a little lamb...

I have the flu and haven't cooked for a few days unless you count pressing buttons on the microwave or heating up leftovers. For some reason when I feel like death I crave steak and meat and bloody burgers. Maybe it has something to do with the fact that the body needs protein when it's fighting off a cold. I didn't want to blog about the can of SpaghettiOs and meatballs I ate for lunch today (You heard me right. So a girl craves her childhood food when she's sick too, so don't judge!) so instead I'll give you a nice recipe for my delicious Lamb Burger with spinach, smoked gouda cheese, and poblano pepper aoili. Now, more orange juice and back to bed.

Violet's Lamb Burger
1 lb ground lamb
3 scallions, chopped
1 clove garlic chopped
1 Tbsp bread crumbs
1 egg
2 tsp fresh chopped oregano
2 tsp Pickapeppa Sauce
a few dashes of hot sauce
salt and pepper tt

Combine ingredients thoroughly. Don't over work the meat though. Seperate into four patties. Broil the burgers (about 5 inches from the heat) for about 4 minutes each side or until medium rare. Top with slices of smoked gouda for the last minute. Serve on toasted buns with with spinach, and poblano aioli (recipe follows).

Roasted Poblano Aioli

2 large egg yolks
2 tablespoons spicy Dijon mustard
1 minced clove garlic
2 teaspoons lemon juice
6 ounces roasted and peeled poblano peppers
1 cup olive oil
kosher salt and fresh cracked black pepper tt

1. Combine everything but the olive oil in a food processor. Blend until smooth and then drizzle the olive oil into the mixture slowly in a thin stream. Season with salt and pepper and keep cold until serving.