Executive Chef David Garrido of DINE recently launched his newest burger creation featuring Capra Lamb which has become the largest craze in some of the most well known restaurants in Central Texas.

Burger lusters and lovers alike will find providence in Chef Garrido’s delicious new Capra Lamb Burger.  This burger was made from his love of high quality, ingredients and the premium Dorper lamb which find perfect harmony here. It is unmistakably juicy, yet distinctly simple for a hand crafted chef’s burger with every bite as savory and satisfying as the first.   The hulking patty swathed in cheddar an absolute must patrons staying in the hotel or the not so hard working lunch hour gang coming in from the banks on Congress Ave.

My burger was one of pure customization, supporting mild cheddar, tangy special sauce and jalapenos between two halves of a toasted buttery brioche bun.  A stately portion of crisp shoestring potato and sweet potato fries rounds out the pleasing aesthetics of the cutting board for a perfect finish.  Despite my consistent satisfaction of building a burger with slabs of bacon and a fried egg  I opted what was stated on the menu.

 

Capra lamb-burger

 

Capra’s Lamb has seen amazing growth driven by a recent lamb revolution. Top-quality Dorper lamb dishes are becoming increasingly popular on restaurant menus nationwide, with more and more chefs thinking outside the chop. It’s no longer just rack of lamb and mint jelly. Instead, enterprising chefs are utilizing a variety of lamb preparations. from lamb burgers and sausage, to slow-cooked shoulder roast, savory lamb satay and lamb curry, lamb skillet pizza and stunning spring salads featuring spiced lamb.

A collective of more than 100 Dorper lamb ranches in Central Texas and the only certified Dorper lamb program in the country, is growing at a rapid pace, thanks to demand from dozens of local, statewide and national restaurant and grocery clients. The only ranch-to-table business model that’s able to provide premium Dorper lamb to clients 52 weeks per year, Capra Lamb is in such high demand that the company is expanding its Goldthwaite, Texas, facility by 60 percent this spring. The expansion will include the addition of several employees, and will enable Capra Lamb to add additional grinding and packing equipment to help process all meat in-house.

Other Capra Lamb restaurant clients in the Austin area include Whole Foods Market, Barley Swine, Contigo, Easy Tiger, Foreign & Domestic, Roaring Fork, Salty Sow,Justine’s Brasserie, Hotel Saint Cecilia, Jacoby’s Restaurant & Mercantile, Launderette, Moonshine Grill, Odd Duck, Salt & Time, Snap Kitchen, Kebabalicious, Driskill Grill, Vespaio, VOX Table, Visconti and Uchi, to name only a few. Capra Lamb restaurant clients in the Dallas area include The Ranch at Las Colinas, Pyramid Restaurant & Bar in the Fairmont Hotel, Five Sixty by Wolfgang Puck, Lucky’s Café, Gemma, Hopdoddy Burger Bar, Stephan Pyles’ Stampede 66 and The Blind Butcher. Capra Lamb restaurant and hotel clients in the San Antonio area include Feast, Hotel Emma, Biga on the Banks and Southerleigh Fine Food & Brewery.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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