American Lamb Burgers with Pickled Shallots & Herb Sauce
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Recipe Provided By
"The Original Dish"Prep Time
-- min
Cook Time
-- min
Total Time
-- min
Servings
12
Ingredients
Quick-Pickled Shallots
- 1 pound thinly sliced shallots (about 5 to 6 large)
- 2 cups champagne vinegar
- 1 cup sugar
- 1 cup water
Herb Sauce
- 3 cups lightly packed parsley leaves, roughly chopped
- 1/4 cup dill leaves, roughly chopped
- 1/4 cup basil leaves, roughly chopped
- 1/4 cup oregano leaves, finely chopped
- 1/4 cup mint leaves, finely chopped
- 1 cup extra virgin olive oil
- 2 tablespoon red wine vinegar
- 2 cloves garlic, minced
- 1/2 lemon, zested and juiced
- Kosher salt, as needed
Lamb Burgers
- 4 pounds ground American Lamb
- Kosher salt
- Vegetable oil
For Assembly
- 12 brioche burger buns, sliced
- 12 slices gouda cheese
- Mayonnaise, as needed
- Watercress, as needed
- 4 radishes, thinly shaved
Directions
For the Quick-Pickled Shallots: Place shallots into a heat-proof bowl. In a small saucepan, combine the vinegar, sugar and water vinegar in a small saucepan; bring to a simmer, allowing sugar to dissolve. Pour pickling liquid over shallots; make sure all shallots are submerged.
Let sit for about 30 minutes, or until burgers are ready. When ready to use, drain off liquid; refrigerate remaining shallots in the liquid.
For the Herb Sauce: In a bowl, combine parsley, dill, basil, oregano and mint; stir in oil, vinegar, garlic, lemon zest and lemon juice. Season with salt to taste.
For the Lamb Burgers: Heat the grill with one section over high heat and another over medium-low heat.
In a large mixing bowl, add lamb. Add a heaping palmful of salt. Using hands, break up meat and mix well. Form into 12 flat patties, about 5.3 ounces each.
Place onto a sheet pan; coat each with a drizzle of oil. Place patties onto the hot part of the grill; sear on both sides until slightly charred, about 1 to 2 minutes per side. Transfer patties to the medium-low heat side; cover grill, and cook for another few minutes until finished through.
Open buns; place them onto the grill, cut-side down, for 1 to 2 minutes until toasted.
Meanwhile, place a slice of cheese on top of each patty. Cover the grill; let cheese melt for just about 30 seconds.
To assemble each burger: Spread mayonnaise on both sides of toasted buns; place a small mound of watercress onto the bottom bun. Add burger with gouda; pile Quick-Pickled Shallots onto the burger, add a few radish slices, spoon the Herb Sauce over top, and close the top bun.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
