Chef Tyra Campbell Grilled Australian lamb burger with red wine-braised onions, applewood-smoked bacon and swiss cheese topped with apple fennel yogurt remoulade
- Prep time 10Min
- Cook time 13Min
- Technique Grill, Braise
- Meat Lamb
- Cut Ground
- Serves 4
This delicious lamb burger is topped with red wine-braised onions, crispy applewood-smoked bacon, Swiss cheese, and a refreshing apple-fennel yogurt remoulade, served with parmesan steak fries.
Ingredients
- ¼ cup rosemary spice mix
- 680g Australian lamb, mince
- vegetable oil, as needed
- red wine-braised onions as needed
- 8 Applewood-smoked bacon slices, cooked
- 4 slices Swiss cheese
- 4 potato hamburger rolls
- apple-fennel yogurt remoulade as needed
- 1 cup baby arugula
- parmesan steak fries, as needed
Rosemary Spice Mix:
- Yield: 1/4 Cup
- 2 tablespoons rosemary, fresh, finely chopped
- 3 garlic cloves, minced
- ¼ teaspoon red pepper flakes
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon fennel seeds, ground
Red Wine-Braised Onions:
- Yield: 1 Cup
- 2 tablespoons butter
- 1 onion, medium, julienned
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 cup red wine
- ½ cup red wine vinegar
- 2 teaspoons sugar
Apple-Fennel Yogurt Remoulade:
- Yield: 2 Cups
- ¼ cup yogurt
- Juice of ½ lemon
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 fennel bulb, cored and shaved
- 2 gala apples, peeled and shaved
- 1 tomato, seeded, cut into small dice
Method
- Combine rosemary spice mix with ground lamb until uniformly incorporated.
- Mold into 4 patties, 5 ½ ounces each, making them thicker than they are wide.
- Brush patties with vegetable oil on both sides and grill about 6 minutes per side.
- Top burgers with braised onions, bacon and Swiss cheese, then transfer to a 300°F oven for 1 minute to melt cheese.
For the Rosemary Spice Mix:
- Combine all ingredients and reserve.
For the Red Wine-Braised Onions:
- Melt butter in a sauté pan over medium-high heat.
- Add onions and sauté until lightly caramelized.
- Season with salt and white pepper, then add wine, vinegar and sugar.
- Bring to a boil, then reduce heat and simmer 35 minutes or until liquid is nearly gone.
- Reserve.
For the Apple-Fennel Yogurt Remoulade:
- Combine yogurt, lemon juice, salt and white pepper.
- Add fennel, apple and tomato and toss lightly.
- Reserve, refrigerated.
To Serve:
- Toast rolls, then spoon remoulade on bottom halves.
- Top with burgers, arugula and top halves.
- Use toothpicks to hold burgers together and serve with parmesan steak fries.
Submitted by:
Chef Tyra Campbell, Greenspring Valley Hunt Club, Owings Mills, Md.
