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Recipe Provided By
"Rustic Joyful Food"Prep Time
15 min
Cook Time
10 min
Total Time
25 Min
Servings
4
Ingredients
Romesco sauce
- 1 (12-ounce) jar of roasted red peppers, (drained), or fresh blistered red bell peppers, (skin and seeds removed)
- 1/2 cup walnuts
- 1/4 cup toasted breadcrumbs
- 1/2 cup sun-dried tomatoes packed in olive oil
- 1/2 cup shredded Parmesan cheese
- 1-2 small, fresh garlic cloves
- 1 teaspoon paprika or Aleppo pepper
- Juice of a lemon
- 1/4 cup olive oil
- Salt and pepper to taste
Burger fixings
- 1 pound ground American lamb
- 1 teaspoon olive oil
- Salt and pepper to taste
- 6 ounces Mozzarella cheese
- 1 cup fresh basil leaves
- 4 store-bought brioche buns
- 1/4 cup aged balsamic vinegar
Directions
To make the Romesco sauce, add all ingredients to the work bowl of your food processor. Pulse until you’ve reached a smooth consistency. Keeps in the fridge for up to 1 week.
To make the burgers, form the meat into 4 patties. Smash the patties into round burgers using your hands, about 4-5 inches across. These will be thin but shrink up nicely to fit the bun. Grill these up at 350 degrees F on your outdoor grill, roughly 3-4 minutes per side (or fry in a skillet over medium-high heat). Season with salt and pepper to taste. If you prefer the burgers medium, simply cook for less time on the flip*. Add sliced mozzarella to each of the patties and allow to melt slightly in the pan.
* Note: USDA recommends ground lamb reach an internal temperature of 160F.
To assemble the burgers, place a couple basil leaves on the bottom bun, place the cheesy patties on the basil, and top with 2 heaping tablespoons of romesco sauce and a twirl of balsamic vinegar. Top with the top bun and enjoy!
