Lamb Burgers with Balsamic Glazed Onions

Ingredients

Fresh lamb ground with sundried tomatoes, basil, and bacon, slathered with roasted garlic aioli and crowned with arugula and balsamic caramelized onions... it's the summer's hottest sandwich.

Burger Patties

1 lb Lamb, cubed
¼ cup sundried tomatoes
⅛ cup fresh basil
¼ lb. bacon
2 teaspoons of pepper
½ teaspoon of salt

Balsamic Glazed Onions

1 white onion
1 tablespoon balsamic glaze
roasted Garlic Aioli
1 head garlic
Olive oil
⅛ cup mayo
Handful arugula

*Add your favorite bread for toast (we used sourdough)

Directions

Begin by roasting the garlic. Preheat your oven to 400°F. Cut the top from the head of garlic so that the cloves are exposed. Place atop a sheet of foil, drizzle with olive oil until completely coated, and close the foil around the garlic head. Roast in the oven for 30-45 minutes, until the cloves are browned and soft.
While the garlic roasts, grind together all ingredients for the burger patties through the coarse plate of your Meat Grinder.
Use a Burger Press to pack perfect ¼ lb burgers. Cover and refrigerate the patties.
Use a Mandoline to thinly slice the white onion into rings.
In a medium saucepan, toss together the onions and balsamic glaze. Over high heat, stir them constantly for three minutes, or until translucent. Remove from heat and set aside.
Remove the burger patties from the fridge and grill them to your preferred temperature: 120-130°F for rare, 130-140 for medium-rare (recommended), 140-150 for medium, and 150-165 for well done.
While the burgers grill, toast your bread.
After grilling, plate the burgers on toast slathered with garlic aioli, then top with caramelized onions and arugula.

Recipe - Lamb BLT Burgers with Balsamic Glazed Onions

From the Weston Kitchen

Ingredients

Fresh lamb ground with sundried tomatoes, basil, and bacon, slathered with roasted garlic aioli and crowned with arugula and balsamic caramelized onions... it's the summer's hottest sandwich.

Burger Patties

1 lb Lamb, cubed
¼ cup sundried tomatoes
⅛ cup fresh basil
¼ lb. bacon
2 teaspoons of pepper
½ teaspoon of salt

Balsamic Glazed Onions

1 white onion
1 tablespoon balsamic glaze
roasted Garlic Aioli
1 head garlic
Olive oil
⅛ cup mayo
Handful arugula

*Add your favorite bread for toast (we used sourdough)

Directions

Begin by roasting the garlic. Preheat your oven to 400°F. Cut the top from the head of garlic so that the cloves are exposed. Place atop a sheet of foil, drizzle with olive oil until completely coated, and close the foil around the garlic head. Roast in the oven for 30-45 minutes, until the cloves are browned and soft.
While the garlic roasts, grind together all ingredients for the burger patties through the coarse plate of your Meat Grinder.
Use a Burger Press to pack perfect ¼ lb burgers. Cover and refrigerate the patties.
Use a Mandoline to thinly slice the white onion into rings.
In a medium saucepan, toss together the onions and balsamic glaze. Over high heat, stir them constantly for three minutes, or until translucent. Remove from heat and set aside.
Remove the burger patties from the fridge and grill them to your preferred temperature: 120-130°F for rare, 130-140 for medium-rare (recommended), 140-150 for medium, and 150-165 for well done.
While the burgers grill, toast your bread.
After grilling, plate the burgers on toast slathered with garlic aioli, then top with caramelized onions and arugula.

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Lamb Burgers with Balsamic Glazed Onions

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Lamb Burgers with Balsamic Glazed Onions

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Lamb Burgers with Balsamic Glazed Onions

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Lamb Burgers with Balsamic Glazed Onions

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