RECIPES: Recipe Details

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Out On A Lamb Burger

I love lamb but the wife and I fight over how it should be served. I like my lamb chops grilled or oven roasted until medium and served with a wine/au jus herbed reduction. My wife wants mint jelly. I hate mint jelly. I don't want candy served with such a tasty piece of meat. So I came up with an alternative. I this burger with out telling her their was lamb in it so she would not want mint jelly. She actually liked it.

Ingredients 

For The Patties:
1 1//2 pounds of ground chuck
1/2 pound of ground lamb
2 teaspoons of salt
2 teaspoons of black pepper
1 teaspoon of chopped oregano
1 teaspoon of chopped thyme
2 cloves of minced garlic
1/2 teaspoon of ground cumin
For The Sage Aioli:
3 golves on minced garlic
10 minced sage leaves
1 1/2 tablespoons of extra virgin olive oil
1 cup of mayonnaise
2 teaspoons of lemon juice
1/8 teaspoon of salt
1/8 teaspoon of pepper
Toppings:
5 oz. of sliced mushrooms
4 tablespoons of butter
4 large shallots
1/4 cup of balsamic vinegar
1 1/2 tablespoon of sugar
6 slices of smoked fontina cheese
6 slices of proscuitto
2 granny smith apples
4 oz of baby spinach
6 Potato Bread Buns
Vegetable oil to coat the grill with.

Instructions 

Prepare a medium-hot fire in a charcol grill with a cover, or preheat a gas grill to medium-high heat. To Make The Patties: Combine the ground chuck and lamb meat. Next, mix the salt, pepper, minced garlic, oregano, thyme, and cumin with the meat mixture. Then, divide the mixture into six portions and form the patties. Let the patties rrest until ready to grill. To Make The Aioli: Using a food processor, combine the 3 cloves of garlic, 1 1/2 teaspoons of olive oil, 10 sage leaves, 1 cup of mayonnaise, 2 teaspoons of lemon juice, 1/8 teaspoon of salt and a 1/8 teaspoon of pepper. Pulse ingredients of 30 seconds. To Make The Toppings: Slice the mushrooms and saute them in half of the butter over medium high heat for 5 minutes. Set aside for final assembly. Thinly sloce the shallots lenghtwise. In a seperate pan, combine the vinegar and sugar and simmer over medium-high heat until reduced by half (about 7 - 10 minutes). It will coat the back of a spoon very well. Then add the reamining butter and incorporate. Next, add the shallots and saute until soft (about 5 minutes). Set aside for final assembly. Thinly slice the apples making sure to leave out the core. Make sure to have at least 12 slices. To Coook The Burger: Toast the buns first. Then brush the pre-heated grill with the vegetable oil. Place the patties on the grill and cook for 4 minutes per side. Once you start to grill the second side of the burgers wait 2 minutes then add the a slice of cheese to each pattie and close lid to the grill. To Assemble The Burger: Remove burgers from the grill and place on burrger bun bottom. Top with mushrooms, shallots, sliced apples, sliced proscuitto, spinach and aioli. Then add the bun top and enjoy.

Comments 

I feel this burger goes well with a nice Merlot becasue of the lamb and apple/sage combination. I hope you enjoy my creation.