Description
Juicy lamb burgers topped with homemade bacon tomato jam, fennel slaw, and creamy goat cheese. A flavor explosion!
Ingredients
Scale
- 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