July 5th Newsletter – Lamburgers on Spelt Burger Buns

Dear Spelties,
This weeks Spelt recipe – Lamburgers on Spelt Burger Buns


1 lb ground lamb (I buy mine at Cioffi’s in Burnaby)
1 teaspoon salt
1/4 cup blue cheese (Try the Farmhouse Castle Blue)
1/2 teaspoon each of oregano, basil and cumin

4 Spelt Hamburger Buns (Recipe in our cookbook – Basic Spelt)
Buttercrunch lettuce
Caramelized onions (I like to add a bit of port for this recipe)
1 large fresh tomato sliced
mayonnaise, dijon mustard, relish and ketchup


Follow Hamburger bun recipe in our cookbook about 4 hours before making this meal or do it several days in advance and freeze the buns sliced as soon as they are cool. If the dough is stiff add a couple tablespoons water to make it soft.

Mix together lamb, salt, cheese and spices in large bowl. Thoroughly combine and form into 4 – 1/4 inch thick burger patties. Cook on medium heat in a frying pan or cook on medium low heat barbecue until cooked fully through.

Meanwhile caramelize the onions in another pan.

Serve onions and burgers hot with fresh and/or toasted buns, tomato lettuce and condiments.

Serve with numerous napkins or on a tarp as these burgers can get really messy.

For our hamburger bun recipe you can buy our cookbook at


For more information on buying flour check our website


Spelt Products Available
I am currently in the United States and even though I did not drive this time, I am still on the lookout for Rudi’s White Spelt Tortillas and Vita-Spelt’s lasagne noodles. I often buy both at the Skagit Valley Food Co-op which is on our way when driving to Seattle. Quite close to where the bridge recently fell. Check it out next time you drive the I-5 between the Peace Arch Border and Seattle. They have great food.

Let us know if you have any recipes you like to make with Spelt Puff Dough and we will post them on our new community recipes page at http://thespeltbakers.ca/services/small-business-services/