Prep Time15 minsCook Time10 minsTotal Time25 mins
Romesco Sauce
12 Roasted red peppers (jar), drained or fresh blistered red bell peppers, skin & seeds removed
0.50 cup Walnuts
0.25 cup Toasted breadcrumbs
0.50 cup Sun-dried tomatoes packed in olive oil
0.50 cup Parmesan, shredded
12 Fresh garlic cloves
1 tsp Paprika or Aleppo pepper
Juice of a lemon
0.25 cup Olive oil
Salt & pepper, to taste
Burger fixin's
1 lb Ground American lamb
1 tsp Olive oil
Salt & pepper, to taste
6 Mozzarella cheese
1 cup Fresh basil leaves
4 Brioche buns, store-bought
0.25 cup Aged balsamic vinegar
1To 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.
2To 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.
3To 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!
Ingredients
Romesco Sauce
12 Roasted red peppers (jar), drained or fresh blistered red bell peppers, skin & seeds removed
0.50 cup Walnuts
0.25 cup Toasted breadcrumbs
0.50 cup Sun-dried tomatoes packed in olive oil
0.50 cup Parmesan, shredded
12 Fresh garlic cloves
1 tsp Paprika or Aleppo pepper
Juice of a lemon
0.25 cup Olive oil
Salt & pepper, to taste
Burger fixin's
1 lb Ground American lamb
1 tsp Olive oil
Salt & pepper, to taste
6 Mozzarella cheese
1 cup Fresh basil leaves
4 Brioche buns, store-bought
0.25 cup Aged balsamic vinegar
Directions
1To 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.
2To 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.
3To 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!
Romesco & Mozzarella American Lamb Burger
