Lamb Burgers with Fennel Jam and Goat's Cheese
Fennel Jam:
1 tablespoon olive oil
1 fennel bulb, julienned
1 onion, julienned
1 clove garlic, minced
2 tablespoon white wine
2 tablespoons brown sugar
salt and pepper, to taste
Lamb Burger:
2 tablespoons olive oil
1 large onion, minced
2 cloves garlic, minced
2 lbs. ground lamb
2 tsp. fresh oregano
1 tsp. fresh thyme
1/2 tsp. black pepper
salt, to taste
6 onion rolls
3/4 cup soft mild goat cheese
1 tomato, sliced
1/2 red onion, thinly sliced
Fennel Jam:
In a large saute pan heat the olive and add the fennel and the onion. Saute until caramelized, about 15-25 minutes. Toss as it caramelizes. Once caramelized, place in a bowl of a food processor fitted with a metal blade and puree. Add the puree back to the saute pan along with the garlic, brown sugar, wine and salt and pepper; cook until thickened. Adjust seasonings , if needed. Set aside.
Burgers:
In a saute pan, heat 1 tablespoon of olive oil and add the onions and garlic and cook until fragrant. Do not burn garlic. Set aside to cool. In a large bowl add the oregano, thyme, pepper and salt. Once the onion mixture is cooled add to the bowl with the lamb. Mix together well; form into 6 burger patties. Heat cast iron pan with 1 tablespoon olive oil and sear the burgers about 4 minutes per side. When the burgers have 1 minute left on final side top with goat's cheese and sliced red onions, cover for final minute.
Spread the bottom half of buns with fennel jam. Top with burger then place the tomatoes on top of the onions and goat's cheese. Serve warm.
