No, there is NO bobcat meat in this recipe.
The “bobcat” element of this burger is the “bobcat slaw,” an odd combination (to me, anyway) of cabbage, white vinegar, sugar, pepper, salt, celery seed and mustard. It gives this burger an awesome, crunchy vibrant kick that’s made even more zesty with the addition of some tangy feta.
I made some modifications from the recipe as I found it at Food Stories, and Food Stories goes even further with homemade buns courtesy of Smitten Kitchen. I haven’t quite reached that level of kitchen proficienty yet (went with storebought) but if you have, Food Stories and Smitten Kitchen are great stops for you, so be sure to check them both out.
And enjoy the below with someone you love:
Bobcat Burgers (from Food Stories, modified)
- 1 pound ground lamb (modified from ground beef shoulder) – makes 2-3 patties
- 1 jalapneo pepper per patty, cored and seeded
- Butter for frying
- Feta cheese
Bobcat Bite Slaw (from Hamburger America)
This is a half quantity.
- 1 small head white cabbage, core removed and finely shredded
- 1/2 large green bell pepper, grated
- 1/2 cup caster sugar (explanation below)
- 1 cup white vinegar
- 1/4 cup oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon celery seeds
- 1 tablespoon mustard
And what is caster sugar? Caster sugar is the name of a very fine sugar in Britain, so named because the grains are small enough to fit though a sugar “caster” or sprinkler. It is sold as “superfine” sugar in the United States. If you don’t have any caster sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (that’s what I did. This method will also produce sugar dust, so let it settle for a few moments before opening the food processor).
Mix all the ingredients together thoroughlly. Keep in the fridge until ready for use. Be sure to give it a good stir just before topping your burgers with it.
Fry up your chillies butter, then set aside. Fry your burgers in the same buttered pan, and add a little more butter if necessary (and when isn’t it?). When you flip the burger, it’s time to put those chillies on followed by the cheese. Once the cheese has melted you are good to go.
Toast your buns.
Get that burger in that bun. Top with slaw (and anything else you fancy) and serve.
Medallion Potato Fries
- 1-2 potatoes, sliced 1/4 inch thick
- olive oil
- sea salt
Lightly coat a metal pan with olive oil and heat in the oven at 500. Place your slices on the pan and sprinkle with sea salt.