- 250 g button top mushroom, cleaned and sliced
- 2 Tbsp evo oil
- 1 pat of salted butter
- 1 clove of garlic, smashed
- pinch of peperoncino
- salt & pepper to taste
- thyme, parsley, sage
- 325 g ground lamb
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1 Tbsp chopped fresh rosemary
- 1 tsp fresh chopped parsley
- 1/2 tsp dried oregano
- 1 Tbsp chopped chives
- 2 Tbsp Italian-seasoned breadcrumbs
- 2 Tbsp Panko crumbs
- a drizzle of olive oil
- a squeeze of fresh lemon juice
- a few drops of Worcestershire sauce
- salt and pepper to taste
- 2 cubes Jarlsberg cheese
- 2 Tbsp olive oil mayo
- 1/2 tsp mustard
- 1 tsp balsamic cream
For the burgers:
- 2 brioche buns
- 2 slices Jarlsberg cheese
- 2 Tbsp aioli
- 12 white onion rings approx. 1/4-inch thick
- 4 Tbsp all-purpose flour
- 1/8 cup sparkling water, chilled
- salt and pepper
- 1/2 L peanut oil, for frying
- In a large bowl add in all the ingredients for the lamb. Mix well with your hands and cover with plastic wrap and place in the fridge for 2 hours.
- Heat up oil and butter in a pan with garlic. Add peperoncino.
- Add mushrooms, herbs, and seasoning and stir, sauteing the mushrooms for 10-15 minutes on medium to high heat.
- Take off heat and set aside.
- In a ramekin combine mayo, mustard, and balsamic cream.
- Whisk until well incorporated and place in the fridge.
- Take the seasoned ground lamb, scoop out around 2 tablespoons and place in hand. Take a cube of cheese and put it in the middle and shape the meat around the cheese and roll into a ball. Press down and shape into a round patty and place on a plate.
- Repeat this process until all the ground lamb is gone.
- In a bowl mix flour and seasonings.
- Whisk in sparkling water and add more if batter is too thick. Should be creamy and smooth and just thick enough to coat the onion rings.
- Heat up peanut oil in a medium pot.
- Place a few onion rings in batter until well-coated. Lift out of batter and let excess drip off and place into the hot oil. Cook for about 2 minutes and turn. Take out and place on a paper towel lined dish when golden and crisp.
- Repeat this process until done.
- Preheat BBQ to around 450 degrees F.
- Place burgers on hot grill and cook for about 2 minutes then turn them 180 degrees and cook for another 2 minutes.
- Turn burgers over and repeat the cooking process turning burgers 180 degrees after 2 minutes and cooking for an additional 2 minutes.
- Place cheese on hot burgers and let rest.
- Place cut brioche buns on grill and toast for a few minutes, take off grill and set aside.
- Meanwhile, warm up mushrooms.
- Spread a good spoonful of aioli onto the bottom half of the bun.
- Place the burger onto the aioli and top with sauteed mushrooms. Spread some more aioli on the top half of bun and place on the burger with mushrooms.
- Top burger with a folded dill pickle slice.
- Put some onion rings on the side.
- Ready to serve.
- If you don't like lamb you can substitute pork or beef or any combination you like.
- You can use just store-bought burger buns if you don't want to make the brioche buns.
- Be creative with your condiments and toppings. Become your own burger artist.
- Prep time includes 2 hours of marinating time for the ground lamb.
- Prep Time: 2 hours 20 minutes
- Cook Time: 25 minutes
- Category: Main, Meat
- Method: Stove top, Grilling
- Cuisine: Fusion
Keywords: lamb, rosemary, e.v.o. oil, Italian seasoned breadcrumbs, onion rings, jarlsberg cheese, aioli, balsamic cream, barbecue, grilling, outdoor cooking,