Caramelized Onion Lamb Burgers

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

INGREDIENTS

For burgers:

• 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
• Lettuce

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

DIRECTIONS

1. In a large skillet over medium heat, heat butter and olive oil.
2. 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.
3. In a large bowl, combine ground lamb, finely diced onions, bread crumbs, Worcestershire Sauce, and salt and pepper. Mix well.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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!

NOTES

- 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.