It was late when we got to the Farmers Market, no asparagus left but while I picked up some rhubarb, shallots, and parsley Mr. Cowboy was busy admiring a Ural motorcycle.
It's a long weekend so I decided to make burgers. The recipe is from the June 2012 issue of House Beautiful. The patties are a combination of beef and lamb.
What makes these burgers like no other is the butter. Mash a chunk of unsalted butter with finely chopped shallots and garlic.
Add two cups of finely chopped parsley, yes two cups.
Generously slather the parsley-shallot butter on lightly toasted buns, tops and bottoms.
Some people, who shall remain nameless, do not appreciate the gamey richness of the lamb so this recipe will be filed under 'G'.
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