Check out our tasty recipe for Lamb Burgers w/ Red Wine-braised Onions, Applewood-smoked Bacon and Swiss Cheese Topped with Apple Fennel Yogurt Remoulade.
¼ cup rosemary spice mix
1 ½ pounds Australian lamb, ground
vegetable oil, as needed
red wine-braised onions as needed
8 Applewood-smoked bacon slices, cooked
4 slices Swiss cheese
4 potato hamburger rolls
apple-fennel yogurt remoulade as needed
1 cup baby arugula
parmesan steak fries, as needed
Rosemary Spice Mix:
Yield: 1/4 Cup
2 tablespoons rosemary, fresh, finely chopped
3 garlic cloves, minced
¼ teaspoon red pepper flakes
½ teaspoon Kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon fennel seeds, ground
Red Wine-Braised Onions:
Yield: 1 Cup
2 tablespoons butter
1 onion, medium, julienned
½ teaspoon salt
¼ teaspoon ground white pepper
1 cup red wine
½ cup red wine vinegar
2 teaspoons sugar
Apple-Fennel Yogurt Remoulade:
Yield: 2 Cups
¼ cup yogurt
Juice of ½ lemon
½ teaspoon salt
¼ teaspoon white pepper
1 fennel bulb, cored and shaved
2 gala apples, peeled and shaved
1 tomato, seeded, cut into small dice
Combine rosemary spice mix with ground lamb until uniformly incorporated. Mold into 4 patties, 5 1/2 ounces each, making them thicker than they are wide.
Brush patties with vegetable oil on both sides and grill about 6 minutes per side.
Top burgers with braised onions, bacon and Swiss cheese, then transfer to a 300°F oven for 1 minute to melt cheese.
For the Rosemary Spice Mix: Combine all ingredients and reserve.
For the Red Wine-Braised Onions: Melt butter in a sauté pan over medium-high heat. Add onions and sauté until lightly caramelized. Season with salt and white pepper, then add wine, vinegar and sugar. Bring to a boil, then reduce heat and simmer 35 minutes or until liquid is nearly gone. Reserve.
For the Apple-Fennel Yogurt Remoulade: Combine yogurt, lemon juice, salt and white pepper. Add fennel, apple and tomato and toss lightly. Reserve, refrigerated.
To Serve: Toast rolls, then spoon remoulade on bottom halves. Top with burgers, arugula and top halves. Use toothpicks to hold burgers together and serve with parmesan steak fries.
Submitted by: Chef Tyra Campbell, Greenspring Valley Hunt Club, Owings Mills, Md.