Description
Lamb, cooked with balsamic, honey, and rosemary, served between brioche buns and topped with Castello’s havarti and caramelized onions for a fancy burger.
Ingredients
Scale
- 2 lbs. lamb shoulder chops (bone-in, large pieces of fat cut off)
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh or dried rosemary
- generous sprinkle of salt and pepper
- 2 tablespoons flour
- 2 sweet onions
- 2 tablespoons olive oil
- 1 tablespoon brown sugar
- 1 8 oz. package of Castello Havarti Herbs & Spices
- 6 brioche hamburger buns
Instructions
- Add lamb through salt and pepper to a slow cooker and cook on high for four hours. Once finished, add flour and simmer on low with the lid off for about 5 minutes or until the juices thicken.
- Add olive oil and onion to a pan and sauté on low for about 30 minutes, until onions are brown and caramelized. Add brown sugar and stir to combine. Set aside.
- Toast hamburger bun and add two slices of havarti cheese to top and bottom of the bun. Top with two spoonfuls of the lamb and top with a spoonful of caramelized onions.
Notes
If you don’t have lamb or don’t eat it you could replace the lamb with beef chuck.
- Category: Main