This sweet-and-savory lamb burger is from Chef Sandy Garcia of Bon Appetit Management in San Jose, California.
Prep Time30 minsCook Time10 minsTotal Time40 mins
For the Lamburger
1 lb ground American Lamb
1 tbsp finely chopped shallot
1 tbsp finely chopped garlic
1 tbsp chopped roasted poblano or pasilla chile pepper. *Tip: To roast a chile pepper, place the chile over a gas burner on a cook top or roast under a broiler. Turn the chile with tongs so that all sides are charred. Place the chili in a paper bag and let cool. Peel off the charred skin. Slice open the chile and remove the stem and seeds and chop.
1 tbsp tablespoon chopped mixed fresh herbs (such as rosemary, thyme, and parsley leaves)
1 tsp teaspoon kosher salt
1 tsp teaspoon pepper
4 hamburger buns
For the Ketchup
2 tsp canola oil
1 small onion, chopped
1 tbsp finely chopped garlic
4 yellow tomatoes, chopped
1 mango, peeled and chopped
0.67 cup white wine or chicken broth
0.33 cup white balsamic vinegar
1 tsp kosher salt
0.75 tsp white pepper
1For the “lamburger:” In a large bowl, combine the lamb, shallots, garlic, chili pepper, herbs, salt, and pepper and mix well. Shape the meat into four ½-inch thick patties.
2Heat barbeque coals until they are covered with gray ash. Grill the burgers for 5 to 6 minutes per side. Place one burger on each bun and top with Golden Tomato-Mango Ketchup.
3For the ketchup: heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Stir in the tomatoes and mango and cook for 5 minutes. Blend in the wine or broth along with the vinegar, salt, and pepper. Simmer for 5 minutes on low heat. Remove from the heat and let cool.
4Transfer the cooled mixture to a blender and blend until smooth. Store the ketchup in the refrigerator for up to 5 days.
Recipe provided by the American Lamb Board
Ingredients
For the Lamburger
1 lb ground American Lamb
1 tbsp finely chopped shallot
1 tbsp finely chopped garlic
1 tbsp chopped roasted poblano or pasilla chile pepper. *Tip: To roast a chile pepper, place the chile over a gas burner on a cook top or roast under a broiler. Turn the chile with tongs so that all sides are charred. Place the chili in a paper bag and let cool. Peel off the charred skin. Slice open the chile and remove the stem and seeds and chop.
1 tbsp tablespoon chopped mixed fresh herbs (such as rosemary, thyme, and parsley leaves)
1 tsp teaspoon kosher salt
1 tsp teaspoon pepper
4 hamburger buns
For the Ketchup
2 tsp canola oil
1 small onion, chopped
1 tbsp finely chopped garlic
4 yellow tomatoes, chopped
1 mango, peeled and chopped
0.67 cup white wine or chicken broth
0.33 cup white balsamic vinegar
1 tsp kosher salt
0.75 tsp white pepper
Directions
1For the “lamburger:” In a large bowl, combine the lamb, shallots, garlic, chili pepper, herbs, salt, and pepper and mix well. Shape the meat into four ½-inch thick patties.
2Heat barbeque coals until they are covered with gray ash. Grill the burgers for 5 to 6 minutes per side. Place one burger on each bun and top with Golden Tomato-Mango Ketchup.
3For the ketchup: heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Stir in the tomatoes and mango and cook for 5 minutes. Blend in the wine or broth along with the vinegar, salt, and pepper. Simmer for 5 minutes on low heat. Remove from the heat and let cool.
4Transfer the cooled mixture to a blender and blend until smooth. Store the ketchup in the refrigerator for up to 5 days.
Arizona Lamburger with Golden Tomato-Mango Ketchup
Leave a Reply
Want to join the discussion?Feel free to contribute!