The best form of ground meat?
Using some fresh local lamb, I recently made some amazing Greek-style lamburgers. Used feta and oregano, onion and garlic, then served them up with fresh (local cukes, onions, & sour cream) homemade tzatziki sauce and lettuce/tomato on toasted buns.
They came out fantastic!
Here in Oklahoma, it’s the ground buffalo that’s the shizznet.
I like meatballs made with ground pork. I have found that I prefer ground pork to ground beef very much.
BEST. GROUND. MEAT.
Not this one…