The lamb burger at Alcove is a fairly straightforward affair, ground lamb, kalmata olives, herbs, goat cheese and an olive tapenade. It also includes a ramekin full of mayo and whole-grain mustard, which I found benefited the burger to a good degree. A lamb burger is sort of a pass/fail enterprise, where you’ve either done things right and it’s a flavorful, herbal affair, or you’ve overdone it and it’s tough and bland. The folks at Alcove get it right, and the olive/goat cheese/olive combination is a bold affair but one that works.
This was good, but I couldn’t help but wonder something that raises a larger question about hamburgers: Would this have been better as a lamb sandwich? There’s no specific need for this to be a burger (over, say, roasted and slice or shredded) other than ease of preparation. I sympathize with the establishment on that front, but ultimately this is On Sandwiches, and not On Efficiency. I’m after the Best Possible, and I’m not sure that’s what I got.