Lamburger

This weekend was an unexpected weekend. By that, I mean I actually had two days off after expecting to have to work Sunday.

So, while you may expect to see pictures and a review of Gyenari, Culver City's new upscale Korean BBQ, what you get is lamburger.

For the record, Gyenari turned out to be better in most ways than the DayGlo lounge look would seem to belie. We had BBQ, and while it was no K-town, and Venice's Wharo (beware the auto-play music) has more variety on its BBQ menu, it was pretty good. It's hard to go wrong with grilling up your own marinated beef, spicy chicken, and sliced pork belly. The banchan was somewhat pedestrian, but serviceable, seeming fresh and probably palatable to the movie-going audience they would expect on a Saturday evening. The japchae was actually quite good, and the drinks were tasty, if not terribly strong. We will go back primarily to try the bibimbap, which is served dolsot, and we love us some crispy rice.

Sunday, we went to the Mar Vista market as usual. Breakfast was empanadas from Empanada Factory, a Venice institution that now has a location on Robertson in Beverlywood. They were good, but I'm still sticking with Empanada's Place. Granted, I have only had them right at the restaurant, and the Factory's pies are better there, too, but Empanada's is closer to home (at least the one on Venice is), has a huge variety, and they have a tango website that is also posted in Russian.

Anyway, after BBQ, we were done with beef for the weekend, and I've been eating a lot of fish at work, so we grabbed some of the early spring sugar snap peas, and resolved to get a pork tenderloin at WFM. I've been burned this way before, and there was no tenderloin again this weekend, either. Not wanting to bother with slower-cooking cuts, pork was out. Surprisingly, chicken and turkey have become pretty pricey lately, and to our surprise, ground lamb (on special) was really inexpensive. As I looked at it, I remembered that I had some buns in the freezer from our last burger go-round, and I had just turned to BoW to suggest it when she began to ask me how I felt about lamb burgers. Believe what you want about the secrets to a successful marriage: much like Bonaparte's army, it marches on its stomach.

I seasoned the meat with garlic, salt, pepper, worcestershire sauce, and fresh rosemary from outside the back door. We got some really amazing stilton, which I crumbled and sandwiched between patties to make inside-out double doubles. Grilled buns, ketchup, mustard, pickles, and arugula. That's how we like them. If you were there, you'd be welcome to put anything on them you wanted. Father's Office can eatmee. 

Serve with Aussie Shiraz, and watch highlights of the TDU or perhaps some Flight of the Conchords. Good on Allan Davis for showing the young guys how it's done.