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With Easter less than a week away, what better time than now to have this recipe launch? Colorado lamb has a strong reputation and following throughout the US and can be seen on menus nationwide. And for good reason, it’s: quick, easy, versatile and delicious.

1 lb. Colorado lamb, ground
1 1/2 cups Bulgur wheat
1/4 tsp. black pepper
1/4 tsp. cinnamon
1/4 tsp. allspice
1 tbsp. mint, dried and crushed
1 tbsp. chervil, dried
1 medium onion, grated

Soak Bulgur wheat in hot water for 10 minutes, drain well and squeeze out excess water. In a large stainless bowl combine wheat, lamb and seasonings and knead together. Add grated onion and mix well. Portion into four 4 oz. burgers and grill to desired temperature. Serve with hummus and pita bread.

Enjoy with a Colorado wine. I’d recommend a glass of Élevé (a blend of Syrah, Mourvedre, Cinsault and Viognier), from Snowy Peaks Winery in Estes Park, Colorado.

About the Author

Chef Jason K. Morse is a Certified Executive Chef who is working to take the Colorado Grilling world by storm. He is a huge advocate for the grilling lifestyle and his company produces a high end line of rubs and spices sold at your local ACE Hardware in their grilling section. A master of the grill on weekends, you can find Chef at the helm of his Big Green Egg talking Colorado Beef and Red Bird Chicken. Jason and his company are also very savvy business consultants that focus their work currently with Student Nutrition. Don’t let that fool you though, this Country Club Chef has the skills and team to pull off any event at any level.

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