This sweet-and-savory lamb burger is from Chef Sandy Garcia of Bon Appetit Management in San Jose, California.
Prep: 30 mins
Cook: 10 mins
Yields: 4 servings
Ingredients
For the Lamburger
1 lbground American Lamb
1 tbspfinely chopped shallot
1 tbspfinely chopped garlic
1 tbspchopped 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 tbsptablespoon chopped mixed fresh herbs (such as rosemary, thyme, and parsley leaves)
1 tspteaspoon kosher salt
1 tspteaspoon pepper
4 hamburger buns
For the Ketchup
2 tspcanola oil
1 small onion, chopped
1 tbspfinely chopped garlic
4 yellow tomatoes, chopped
1 mango, peeled and chopped
2/3 cupwhite wine or chicken broth
1/3 cupwhite balsamic vinegar
1 tspkosher salt
3/4 tspwhite 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.
Recipe provided by the American Lamb Board
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