Cheesy Mushroom Lamb Burger. Wonderfully seasoned ground lamb with hints of rosemary, oregano, and chives, meets the most desirable brioche bun, sauteed mushrooms and melted Jarlsberg cheese. Oh, wait, there is a surprise, a pocket of cheese nestled in the center of this most extraordinary succulent tasty burger. Need I say more?
- 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.