To celebrate the start of spring I created a lamb burger that has such dynamic flavors and textures that you might even make these babies a dinner party headliner. Don’t like lamb? No problem! Make this recipe using good old fashioned beef chuck burgers! But…wow…the grassy flavor of the lamb combined with the tangy, creamy goat cheese, the crisp, lemony fennel and mint slaw, and the smoky and sweet bacon tomato jam are culinary chemistry: flavors that interact with each other perfectly in your mouth. Tip: Make extra bacon jam and use it on gourmet grilled cheese sandwiches, make little crostini hors d’oeuvres with the jam and gouda or Havarti cheese, put it on turkey club sandwiches or even savory scones. The fennel salad is even great as just a side dish or as a substitute for boring old coleslaw that is full of fattening mayo.
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Lamb Burgers with Bacon Tomato Jam, Fennel Slaw and Goat Cheese
- Total Time: 65 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Juicy lamb burgers topped with homemade bacon tomato jam, fennel slaw, and creamy goat cheese. A flavor explosion!
Ingredients
- 5 oz (142 g) raw Bacon
- 2 ½ cups (592 ml) Ripe Tomatoes
- ½ cup (118 ml) Large Vidalia Onion
- ¾ cups (177 ml) Dark Brown Sugar
- 2 tbsp Apple Cider Vinegar
- ½ tsp Salt
- ? tsp Black Pepper
- 1 Large Fennel Bulb
- 2-3 tbsp Fresh Squeezed Lemon Juice
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Honey
- 1 tsp Whole Grain Mustard
- ½ tsp Salt
- 1 ½ to 2 tbsp Fresh Mint
- 2 tsp Shallot
- 1 ½ lbs (680 g) Ground Lamb
- ½ tsp Minced Garlic
- ? tsp Dried Oregano
- Salt
- Pepper
- 4 Burger Buns
- Butter
- Bacon Tomato Jam
- Fennel Mint Slaw
- 4 oz Creamy Chevre Goat Cheese
Instructions
- Bacon Tomato Jam
- Cook the bacon in a deep skillet or medium saucepan until crispy and brown.
- Remove the bacon with a slotted spoon, drain on paper towels, and set aside.
- Reserve about 1 ½ Tablespoons of bacon fat in the pan.
- Put the pan with bacon fat on low-medium heat. Add the onion, tomatoes, brown sugar, vinegar, salt, and pepper.
- Bring to a boil, stirring often.
- Add the bacon back to the pan.
- Simmer, stirring frequently, until thickened, onions are soft and caramelized (about 30-40 minutes).
- Put in mason jars or a bowl and refrigerate.
- Fennel Mint Slaw
- Shave or thinly slice the fennel into 1/8 inch slices from the bottom of the bulb; do not use the green top.
- In a small bowl, whisk together olive oil, lemon juice, honey, whole grain mustard, salt, pepper, and shallot.
- Toss the fresh mint and fennel in a large bowl.
- Toss the fennel with the dressing, cover, and refrigerate for at least one hour or overnight.
- Lamb Burgers
- Preheat your outdoor barbeque, indoor grill pan, or George Foreman Grill.
- Mix ground meat with garlic and oregano; make 4 equal-sized patties (¾ to 1 inch thick).
- Sprinkle both sides with salt and pepper.
- Grill burgers for 5-6 minutes per side, or until desired doneness.
- While grilling burgers, spread butter on the inside of burger buns and toast on the grill.
- Spread about 1 Tablespoon of Bacon Tomato Jam on each bun half.
- Place cooked burgers on the jam-coated buns.
- Top each burger with 1 ounce of goat cheese and a mound of Fennel Mint Slaw.
- Place the top bun on top.
Notes
- For a richer bacon jam, use a combination of bacon fat and olive oil for cooking.
- To make ahead, prepare the bacon jam and fennel slaw up to 2 days in advance and store separately in the refrigerator.
- If you don’t have fresh mint, substitute 1 teaspoon of dried mint for the fresh in the slaw.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger
- Calories: 600
- Sugar: 15
- Sodium: 800
- Fat: 40
- Saturated Fat: 15
- Unsaturated Fat: 20
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
How do I keep lamb burgers from falling apart on the grill?
Lamb has enough fat to bind reasonably well, but chilling the formed patties for at least 20 minutes before grilling helps them hold together. Avoid pressing them down while cooking. 
Can I make the bacon tomato jam ahead of time?
Yes, the jam keeps well refrigerated for up to a week and actually tastes better after the flavors have had time to meld. Reheat it gently before assembling the burgers so it spreads easily.
What part of the fennel should I use for the slaw?
Use the bulb only, shaved thin with a mandoline or sharp knife. The fronds can be added as a garnish for extra anise flavor, but the stalks are too fibrous for slaw.
