Spanish American Lamb Burgers with Romesco Sauce and Caramelized Onions
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Recipe Provided By
"The Mom 100"Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Servings
6
Ingredients
Lamb Burgers
- 1 tablespoon olive oil
- 2 large onions, halved and sliced
- 1 teaspoon minced garlic
- 2 pounds ground American Lamb
- 2 tablespoons minced Spanish green olives, such as manzanilla (pimentos inside are ok)
- 1/2 teaspoon smoked paprika (or regular)
- Kosher salt and freshly ground pepper, to taste
Romesco-ish Sauce
- 1/2 cup mayonnaise
- 1/4 cup chopped roasted red pepper
- 1 tablespoon sherry vinegar or lemon juice
- 1/4 teaspoon smoked paprika (or regular)
- 1/4 teaspoon cayenne pepper
- Kosher salt and freshly ground pepper, to taste
Assembly
- 1 cup grated Manchego cheese (optional)
- 6 hamburger or brioche buns
Directions
In a medium skillet over medium heat, heat oil. Add onion; sauté about 7 minutes until softened and golden brown. Remove 2/3 of the onion; set aside. Chop remaining onion; return to pan over medium heat. Add garlic; sauté 1 more minute until garlic is fragrant. Remove to a large bowl; cool.
When onion and garlic mixture is cool, add lamb, olives, paprika, salt and pepper. Use your hand to mix gently but thoroughly; form into 6 even patties. Use your thumb to make an indent in the middle of each burger; as it cooks and puffs in the middle it will end up flat, not rounded.
For the Romesco-ish Sauce: In a small food processor or blender, combine mayonnaise, red pepper, vinegar, paprika, cayenne, salt and pepper; process until smooth.
Either preheat grill to medium-high, or very lightly oil a nonstick skillet and heat over medium-high heat. Cook burgers either in the pan or on the grill for about 4 minutes per side, until they have reached the desired doneness. (USDA recommends an internal temperature of 160°F.) Top with Manchego if desired; either close grill lid or cover the pan until cheese starts to melt.
Toast buns if desired. Place a burger on the bottom of each bun, top with Romesco-ish sauce, and reserved sautéed onions. Serve hot.
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
