MICHAEL: So this is our focaccia bread.

It's going to become the bun for our lamb burger.

SETH: And I can tell from that tangy aroma that maybe we're working with a sourdough here.

MICHAEL: Yes, it is a sourdough.

I got into making bread during the pandemic like a lot of people.

SETH: I got into cocktails.

I know a lot of people got into bread.

Am I going to help you put one of these together?

MICHAEL: Yeah, we're going to just shape this out a little bit.

You can see there's a lots of extra virgin olive oil.

And as long as you don't mind getting a little oily.

SETH: I don't mind getting a little oily.

MICHAEL: We're basically just going to fold the dough gently.

SETH: Gently.

MICHAEL: Into the corners.

SETH: Very fluffy.

MICHAEL: There's a lot of air in this as you can tell.

So next step is we're going to poke some holes.

Gently get those signature focaccia dents into the dough.

This is going to help it bake more evenly.

SETH: And maybe a little more pockets for some of that flavor on top?

MICHAEL: Exactly.

Go all the way to the bottom.

SETH: All the way to the bottom.

Don't be shy.

MICHAEL: There you go.

SETH: Okay.

MICHAEL: Beautiful.

The next step is we're going to season the dough.

So we have some sea salt.

Go up high.

SETH: Just make it rain?

MICHAEL: Make it rain.

And then finally, we have some sesame seeds.

Same thing, up high.

We want to get a lot of those.

Probably a full tablespoon on this dough.

SETH: I know for a lot of people the sourdough hobby came to pass, but it looks like for you it's still going strong.

MICHAEL: It's a cornerstone of our business.

SETH: I have to say, that was actually fun.

So I can understand why you kept this hobby going.

So are these ready to bake now?

MICHAEL: Yes sir.

We're going to put these in the oven.

Why don't you go up front and work with Chef Ally and she's going to show you how to grill the burger.

SETH: Ooh, that sounds great.

Thanks, Chef.

MICHAEL: You got it.

SETH: Ally, good to meet you.

ALLY: Hi Seth, nice to meet you.

SETH: First focaccia lesson in the books.

And wow, some serious heat coming off this grill.

This is where you're going to cook the lamb burgers?

ALLY: Yeah, so we are going to cook these beautiful lamb burgers today on our grill.

We put our Lo-Pro seasoning on them, which is a little bit of garlic powder, onion powder, nutritional yeast, and salt and pepper.

So as you can see, they're starting to flame up and it's great cooking on this charcoal.

It's exciting cooking.

SETH: Yeah, no, anytime you got flames leaping up over your food...

ALLY: Right.

SETH: That's a lot more fun than a boring old stove.

ALLY: Right.

SETH: And is this lamb coming from around here?

ALLY: Yeah, so this is Elysian Fields lamb from Pennsylvania.

It's local and we love their stuff.

SETH: All right.

And I'm guessing that when the fat drips down and again a little extra, a little bit of smoky flavor there?

ALLY: Yes, yes, so they're really getting a lot of good smoke on there.

Really good char.

SETH: Does it take time to master this skill of cooking on the charcoal?

ALLY: Yes.

We have to have coals over here that are warming up and we kind of move the coals over here so it always is staying hot.

Like, so on a Saturday night, it's, it's kinda difficult to work this grill.

SETH: So you're almost left to be like a orchestra conductor to be able to keep everything in line on the grill here?

ALLY: Yes.

It's complicated.

SETH: A lot of moving parts.

ALLY: Yes.

Okay, Seth.

So these look pretty good.

I'm going to take these off the grill.

SETH: Oh, and the char marks on top, just beautiful.

ALLY: Nice medium.

And then we can start building our burger.

SETH: Let's do it.

And wow, we've got some really, really colorful toppings.

ALLY: Yes, so these are all of our beautiful toppings for the burger.

SETH: Ooh.

And look what's arrived.

Thank you, sir.

MICHAEL: I come bearing gifts.

SETH: You certainly do.

Hmm.

And I'm guessing we went with your focaccia?

MICHAEL: Maybe.

SETH: You're the pro.

I won't be offended.

All right, so Ally, how do you begin to put this burger together?

ALLY: So we take our beautiful focaccia and our labneh spread.

SETH: So there's labneh instead of a cheese?

ALLY: Yes.

And our long hots?

SETH: Long hots?

MICHAEL: Long hots are a classic in Philly.

They're a mildly spicy pepper that we fry in olive oil and garlic.

SETH: Ooh-hoo-hoo and some tomatoes as well.

Roasted, I'm assuming.

ALLY: Yep.

We roast roasted these... MICHAEL: In our charcoal oven.

SETH: Everything with charcoal here, I love it.

ALLY: And then some beautiful fresh dill and parsley.

SETH: This is, uh, I'm sure going to be flavorful, but it is certainly colorful as well.

ALLY: And then our beautiful side salad with local greens.

And our house-made lemon oregano dressing.

So this is our signature dish, the Lo-Pro Lamb Burger SETH: That is beautiful.

I can't wait to try it.

ALLY: Me too.

SETH: All right.

I feel like I might make a little bit of a mess, but that's okay.

Just wonderfully unique.

The creaminess of the labneh and also that focaccia, I mean, that's just a next-level hamburger bun right there.

And the lamb, besides just having absolutely no gamey flavor, you get that sear on the outside, still nice and juicy on the inside too.