Caramelized onions and lamb burgers are a match made in heaven. Fresh and bold flavors, this burger melts in your mouth and takes you to a whole new eating experience with lamb!
Servings: 6 Prep Time: 10 mins Cook Time: 30 mins
- 1 package, Boise River Lamb Ground Lamb (2 lbs)
- 1/4 cup finely diced onions (~1/5 an onion)
- 1/4 cup Panko bread crumbs
- 2 tbsp Worcestershire Sauce
- salt and pepper
- 6 pretzel buns
- 6 slices of Swiss cheese
For Caramelized Onions:
- 2.5 onions, thinly sliced
- 1.5 tbsp olive oil
- 4 tbsp butter
- 1/2 tsp thyme
- 3/4 cup beef broth
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
- salt and pepper
- In a large skillet over medium heat, heat butter and olive oil.
- Add onions, salt and pepper and thyme. Sauté for 30 minutes or until onions are caramelized. Stirring occasionally. While the onion cook, begin on cooking your patties.
- In a large bowl, combine ground lamb, finely diced onions, bread crumbs, Worcestershire Sauce, and salt and pepper. Mix well.
- Divide mixture into 6 equal parts, approximately 1/3 lb. each, and form into patties. If falling apart, add more bread crumbs as a binder.
- Grill on medium-high heat for about 5 minutes on each side. CAREFUL flipping the patties. Lamb fat melts at these high cooking temperatures creating a delectable meal but can cause the patties to fall apart if not careful.
- Add 1 swiss cheese slice to each patty a few minutes before done grilling. Once cooked and cheese melted, pull off the grill and let rest.
- After onions are caramelized, add beef broth, brown sugar and balsamic vinegar. Stir with a spoon until sugar dissolves. Lower heat to very low and keep warm until ready to serve.
- Place lettuce on the bottom of the bun, add the burger patty, add as much caramelized onions as you would like, cover with top bun and enjoy!
- To make sliders, simply divide the burgers patties into smaller portions and grill. Grill time will be shorter, check the internal temperature to test for the desired doneness: 145 for medium-rare and 160 for medium.