I live in an area that has been nicknamed the Emerald Valley. It is beautiful and fertile and full of surprises.
Traditional Lamb Barbacoa was my inspiration! I stumbled upon a place here in Philly that makes Barbacoa the traditional way (building an under ground BBQ) and loved everything about it.
This recipe came to me when I was having friends over for a BBQ and swim party. I wanted to serve burgers that came already assembled, because I didn’t want to clutter the table with condiments.
These burgers are a great alternative to beef for those who want less fat or dislike beef. You can make ahead of time; they freeze well.