Lamb Burgers

For those that love lamb, here is an easy lamb burger recipe.

Here’s what you’ll need:

1 pound ground lamb

1/2 cup spicy yakitori sauce

feta cheese

1 red onion, sliced 1/8 inch thich

1 tablespoon butter


4 ciabatta or telera rolls, sliced

1-2 tablespoons of oil

Here’s what you’ll do:

In a medium size bowl add 1/2 cup of spicy yakitori and ground lamb. Mix gently by hand to incorporate. Divide into fourths and shape into patties on wax paper. Set aside. In a medium skillet melt 1 tablespoon butter over medium heat and add sliced onions stirring occasionally until caramelized and reserve. In same skillet, over medium heat, add vegetable oil and one lamb patty. Cook approximately 2 minutes per side, top with some crumbled feta cheese (after flipping) for final two minutes, remove and repeat for other patties. You could grill all four patties at once if you have a flat top grill. Place into rolls and top with onions and arugula. Enjoy!

Lamb burger with Obaachan Sauce Company spicy yakitori, grilled onions, and feta cheese.

Lamb burger with Obaachan Sauce Company spicy yakitori, grilled onions, and feta cheese.

Lamb burger with Obaachan Sauce Company spicy yakitori

Lamb burger with Obaachan Sauce Company spicy yakitori

Grilled Portabellas

These are a very tasty change-up from grilling a hamburger. What you will need: 4 portabella mushrooms; large sweet onion; beefsteak tomato; swiss cheese; arugula; spinach; original yakitori sauce; ciabatta rolls; olive oil or cooking spray.

Here is what we did. Take a damp paper towel and gently clean the portbellas and remove the stem but leave the fins. Place on a sheet of wax paper underside facing up and drizzle a small amount of original yakitori sauce into each mushroom cap, about one to two tablespoons and let sit for a half hour. Helpful hint: (we cleaned and used the trays they came in to hold them while they marinated in the yakitori sauce, it also made it convenient to carry them to the grill).

use the trays for marinating and to carry them to the grill

use the trays for marinating and to carry them to the grill

Fire up your grill on medium heat and oil or spray to prevent sticking. Place the portabellas smooth side down for 5-7 minutes (we did 7 min.). After 7 minutes flip and lightly baste the tops with some more yakitori sauce. At this time we also placed our sweet onions, cut about a quarter inch thick, onto the grill. After 3-4 minutes we flipped the onions and with a minute left we placed the swiss cheese on each mushroom cap. Remove from grill and place each on a sliced ciabatta roll. Top with tomato, spinach and arugula. You definitely need a heavier roll to stand up to the juiciness of the portabellas. Enjoy!

Portabellas with Obaachan Sauce Company's original yakitori sauce

Portabellas with Obaachan Sauce Company’s original yakitori sauce

Hawaiian Style (Kalua pig) Pulled Pork Sandwiches

This recipe is a slight departure from the original one that my mom makes. If you follow the instructions up to the shredding part you have kalua pig, the same flavor as you would have at a luau, which you may serve with steamed rice. If you continue on you will have the spicy pulled pork sandwiches we had today. I also used the Poor Man’s Sweet and Sour recipe from February 7.

What you need. 3 1/2 to 4 pound pork shoulder butt, 1 head of cabbage, 1 tablespoon hawaiian sea salt (kosher salt works too), 1-2 teaspoons Wright’s Liquid Smoke, 1/4 cup of water, crock pot.


Make several slits into pork shoulder with 3 1/2 inch paring knife and put a pinch of hawaiian rock salt into slits. Space slits all around the pork shoulder. Next rub liquid smoke into the pork shoulder. In the crock pot, make a bed of the cabbage leaves.Hint: they are easier to separate if you core the cabbage and place it into the microwave for about 2 minutes at 40 percent power. After you make a layer across the bottom and part way up the sides of the crock pot place the prepared pork shoulder into the center. Continue to separate the cabbage leaves and build up the sides and cover the top of the pork shoulder. Once you are done, add 1/4 cup of water to keep the leaves from burning on the bottom of the crock pot.








Set the crock pot to low and let slow cook for 10 hours or until pork shreds easily. Remove the cabbage from the crock pot. (Our family likes to remove the cabbage and serve as a side dish when we have this as kalua pig.) Once the cabbage is removed, take the pork shoulder out, reserve 1/2 cup of the liquid and pour out the rest. Shred pork with two forks, try to remove any fat you notice as you shred.


After shredding, add 1/2 cup of spicy yakitori sauce to shredded pork, mix well. Add more sauce if desired. Drizzle some of the reserved liquid to moisten shredded pork and return to crock pot to warm for about a half hour. Add more reserved liquid if necessary. Take a fresh baked roll and cut in half and place pulled pork mixture on top. At this point I drizzled the Poor Man’s Sweet and Sour on top. As they say in Hawaii, very onolicious (good)!