Skb Lamb Sausage Burger Recipe

Toast caraway

Heat a small dry skillet over medium heat. Add caraway seeds and toast, stirring, until fragrant, about 1 minute. Lightly crush with a mortar and pestle or the back of a spoon.

In a mixing bowl combine ground lamb, breadcrumbs, minced garlic, toasted crushed caraway, Worcestershire, egg, salt, and pepper. Mix gently with your hands or a fork until just combined — do not overwork.

Divide the mixture into two equal portions and form into 3/4-inch-thick patties slightly wider than the buns. Make a shallow dimple in the center of each patty to reduce doming while cooking.

Heat a heavy skillet or cast-iron pan over medium-high and add neutral oil. When the pan is hot, add patties and cook for 3–4 minutes per side for medium (internal temperature 145°F/63°C), adjusting time for desired doneness. During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the pan to melt the cheese.

While patties rest or earlier, place thinly sliced red onion in a heatproof jar or bowl.

In a small saucepan combine vinegar, water, sugar, salt, and optional cracked peppercorns. Heat just until sugar and salt dissolve, about 1–2 minutes. Pour the hot brine over the onions, pressing them down so they are submerged. Let cool to room temperature, then refrigerate for at least 30 minutes (best after 1 hour).

Preheat broiler or oven to high (or use a gas burner). Place bell peppers on a baking sheet and rub with olive oil and sprinkle with salt.

Roast under the broiler, turning occasionally, until skin is blistered and charred on all sides, 8–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this loosens the skin.

Peel off the charred skin, remove stems and seeds, and slice the peppers into 1/2-inch strips. Reserve until assembly.

In a small saucepan heat 1 tsp olive oil over medium. Add minced shallot and cook until softened, about 2 minutes.

Add chopped tomatoes, brown sugar, white wine vinegar, salt, and optional red pepper flakes. Bring to a gentle simmer and cook, stirring occasionally, until mixture thickens to a spreadable jam consistency, about 15–20 minutes.

Taste and adjust seasoning. Remove from heat and let cool slightly; jam will thicken more as it cools. Can be made ahead and refrigerated for up to 5 days.

Lightly butter the insides of the brioche buns and toast them in a skillet or under the broiler until golden, about 1–2 minutes.

On the bottom bun layer lettuce leaf, roasted pepper strips, a cooked lamb patty with melted Swiss, and 1–2 tablespoons tomato jam spread on the top bun. Add a few pickled red onion slices and a thick slice of tomato if desired.

Close the burger, press gently, slice in half if desired, and serve immediately with fries or a simple salad.