Ingredients
Lamb Burger
- 1 ½ lb ground lamb
- 2 garlic cloves, minced
- 1 tablespoon minced fresh mint leaves
- Zest of 1 lemon
- ½ tbsp crushed fennel seeds
- ½ tsp smoked paprika
- ¼ tsp ground cayenne
- Sea salt and freshly cracked black pepper
- 1/3 cup crumped goat cheese
- 1 cup baby arugula leaves
- 4 brioche buns, split & toasted
Red Wine Caramelized Onions
- 2 tbsp butter
- 2 medium red onions, peeled and cut into half moons
- 1/3 cup Carnivor wine
- Sea salt and freshly cracked black pepper
Herbed Mayo
- ¾ cup prepared mayo
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp minced basil leaves
- 1 tbsp minced fresh chives
- Sea salt and freshly cracked black pepper
Instructions
- First, make your red wine caramelized onions. Heat a 3-quart saucepan over medium heat and melt the butter. Add the onions, season with sea salt, and toss to combine. Cover and cook for 20 minutes, stirring often so it doesn’t catch on the bottom of the pan. Pour in the red wine and continue cooking another 15 – 20 minutes until deeply caramelized. Season with a good hit of cracked black pepper and set aside.
- Next, make the herbed mayo. In a medium bowl, combine your mayo, lemon juice. Garlic, herbs, then season with salt and pepper and mix well. Combine and chill in the fridge until you’re ready to build your burgers
- Burger Time! Heat a grill over high heat. In a large bowl, combine lamb, lemon zest, garlic, mint, and spices, and season well with sea salt and cracked black pepper. Divide and shape into 4 large burger patties, slightly larger than the width of your burger buns, and place a thumbprint in the centre of each patty to help stop the shrinking. Transfer to the grill and cook for 4 – 5 minutes per side until cooked through to desired doneness.
- Build your lamb burgers on toasted brioche buns with a tablespoon of mayo, a burger patty, crumbled goat cheese, red wine caramelized onions, and baby arugula leaves. Serve immediately. Delicious!
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