Lamb Burger Recipe

Mix and form patties

Place ground lamb in a bowl. Add minced shallot, garlic, chopped parsley, ground cumin, kosher salt, and black pepper. Gently combine with your hands or a spatula until just mixed — do not overwork. Divide into 2 equal portions and form into patties about 3/4 inch thick, making a slight indentation in the center of each to prevent doming.

Cook burgers

Heat a large skillet or grill over medium-high heat and add 1 tablespoon olive oil. When hot, add the patties and cook 3-4 minutes per side for medium (internal temp ~145°F / 63°C). Adjust time for desired doneness. Transfer to a plate and let rest 5 minutes while finishing other components.

Render bacon

In a medium skillet over medium heat, add diced bacon and cook, stirring occasionally, until fat renders and bacon is crisp, about 6-8 minutes.

Sauté aromatics

Push bacon to one side (or remove most and leave about 1 tablespoon fat). Add the chopped onion and diced red bell pepper to the bacon fat. Sauté until softened, ~5 minutes, then add minced garlic and cook 30 seconds until fragrant.

Simmer to jam

Stir in apple cider vinegar, brown sugar, maple syrup, and cracked black pepper. Reduce heat to medium-low and simmer gently, stirring occasionally, until mixture thickens to a jam-like consistency, 8-12 minutes. If it becomes too dry, add up to 2 tablespoons water. Taste and adjust seasoning. Remove from heat and set aside.

Caramelize

In a separate skillet over medium-low heat, add butter and 1/2 tablespoon olive oil. Add the thinly sliced onion and sprinkle with 1/4 teaspoon salt. Cook slowly, stirring every few minutes until onions are deeply golden and soft, 18-25 minutes. In the last 3 minutes, stir in 1/2 teaspoon brown sugar if using to enhance color. Remove from heat.

Toast buns

Butter the sourdough buns lightly and toast cut-side down in a hot skillet or on the grill for 1-2 minutes until golden.

Build the sandwich

Spread 1 tablespoon whole grain mustard on the bottom bun. Place spring mix on the mustard, then set the rested lamb patty on top. Spoon 1-2 tablespoons pepper bacon jam over the patty, add a generous portion (about 2 tablespoons) of caramelized onions, then finish with the top bun.

Serve

Serve immediately while warm. Provide extra mustard and jam on the side if desired.