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
Units
Scale
- 2 lbs. (900 g) lamb shoulder chops (bone-in, large pieces of fat cut off)
- 1/4 cup (60 ml) balsamic vinegar
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) fresh or dried rosemary
- generous sprinkle of salt and pepper
- 2 tbsp (30 ml) flour
- 2 sweet onions
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) brown sugar
- 1 8 oz. (225 g) package of 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.
- Prep Time: 15 minutes
- Cook Time: 4 hours 35 minutes
- Category: Main
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 700