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Jalisco Lamb Burgers with Avocado-Goat Cheese Spread and Two Tomato-Mint Relish

I have always been addicted to the bold fresh flavors found south of the border. In this burger, I incorporated many of the flavors and seasonings I have come to associate (and love) with that part of the world. These highly seasoned lamb burgers are slathered with a creamy/tangy avocado and goat cheese spread and topped with a two tomato relish accented with fresh mint, which makes for a dynamite combination.

Ingredients 

1 cup diced tomatoes
1/4 cup drained and chopped sun-dried tomatoes
5 Tbsp. chopped fresh mint leaves – divided (3 Tbsp. relish - 2 Tbsp. burgers)
4 Tbsp. plus 2 tsp. Colavita Limonolio Extra Virgin Olive Oil with Fresh Lemon – divided (2 Tbsp. relish - 2 tsp. spread - 2 Tbsp. burgers, plus additional for brushing onions)
3 tsp. Kosher salt – divided (1/2 tsp. relish - 1/2 tsp. spread - 2 tsp. burgers)
1 ripe California Hass avocado
1/2 cup soft goat cheese
2 pounds ground lamb
1 to 2 white onions – divided (1/4 cup finely chopped for burgers plus 6 (1/2-inch thick) slices)
2 minced garlic cloves
1 seeded and minced jalapeno
1-1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground allspice
Vegetable oil, for grill rack
6 soft Kaiser rolls, split
6 romaine lettuce leaves

Instructions 

Preheat a gas grill to medium-high. To make the Relish, combine tomatoes, sun-dried tomatoes, 3 tablespoons mint, 2 tablespoons olive oil, and 1/2 teaspoon salt in a small bowl. Cover and set aside. To make the Spread, mash avocado with 2 teaspoons olive oil, 1/2 teaspoon salt, and goat cheese in a small bowl. Cover and set aside. To make the burgers, combine the lamb, 2 tablespoons mint, 2 tablespoons olive oil, 2 teaspoons salt, 1/4 cup onion, garlic, jalapeno, cumin, coriander, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls. Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, about 4 minutes on each side for medium-rare. While the patties are cooking, brush the onion slices with olive oil, and place on the grill rack, cook until crisp- tender, 2 to 3 minutes per side. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, spread Avocado-Goat Cheese Spread over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, and top with Two Tomato-Mint Relish and an onion slice. Cover with roll tops and serve. Makes 6 burgers

Comments 

A bottle of smoky, spicy Sutter Home Merlot is a natural with this burger, highlighting and complementing the lamb, goat cheese, tomato and mint flavors beautifully.