We are past the summer cookout season here in the US, but swapping out beef for hearty lamb in this approach to the classic burger will warm you right up on those cooler days.
Lamb BLT Burgers wtih Balsamic Glazed Onions
2 teaspoons pepper
½ teaspoon salt
1 tablespoon balsamic glaze
⅛ cup mayo
Begin by roasting the garlic. Roast in the oven at 400°F for 30-45 minutes, until the cloves are browned and soft.
Grind the Lamb
While the garlic roasts, grind together all ingredients for the burger patties through the coarse plate of your Meat Grinder.
Divide the ground lamb into four portions and shape into patties. Cover and refrigerate.
Thinly slice the white onion into rings. Using a mandoline will make the process go quickly and ensure that the slices are consistently sized for even cooking.
In a medium pan, toss together the onions and balsamic glaze. Over high heat, stir them constantly for three minutes, or until translucent. Remove from heat and set aside.
Once the garlic has finished roasting in your oven, press the cloves out into a mixing bowl, being careful not to get the peels into the container. Pour in the mayonnaise and stir together until the garlic aioli is well blended. Refrigerate until ready to serve.
Remove the burger patties from the fridge and grill them to your preferred temperature: 120-130°F for rare, 130-140 for medium-rare (recommended), 140-150 for medium, and 150-165 for well done.
While the burgers grill, toast your bread.
After grilling, plate the burgers on toast slathered with garlic aioli, then top with caramelized onions and arugula.
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