Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.
Sponsored By
Lamb Burger With Goat Cheese and Balsamic Onions
American Lamb Board
Cuisine Type
- american
Main Ingredient
- Lamb
Chef-owner Hosea Rosenberg
Blackbelly
Boulder, Colo.
Differentiate the burger lineup by adding a nonbeef option for meat lovers. At Blackbelly in Boulder, Colo., chef-owner Rosenberg combines ground lamb and pork for a signature burger, adding a blend of rosemary, garlic, cumin and smoked paprika to jack up the flavor. Goat cheese and balsamic onions add a sophisticated touch to the build.
Ingredients
Burger
3 lb. ground lamb
1 lb. ground pork
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped garlic
1 tsp. ground cumin
1 tsp. smoked paprika
Salt, to taste
8 oz. goat cheese, softened
8 burger buns, toasted
Lettuce, tomato slices and pickle slices
Balsamic onions
2 medium red onions, sliced into thick rings
1 cup balsamic vinegar
2 tbsp. honey
1 tbsp. coarse cracked black pepper
1 tsp. salt
Steps
1. In large bowl, combine lamb, pork, rosemary, garlic, cumin and paprika; mix well with hands. Form into 8 equal 8-ounce patties.
2. For balsamic onions: In medium saucepan over medium-high heat, combine onions, balsamic, honey, pepper and salt. Bring to simmer; cook to reduce mixture until thick and syrupy, stirring occasionally.
3. To serve, cook burgers to desired doneness on grill or in cast-iron pan. Place patties on toasted buns topped with goat cheese and balsamic onions. Serve with lettuce, tomato slices and pickle.
Photo courtesy of American Lamb Board
Read more about:
RecipesYou May Also Like
