Mediterranean Lamb Burger

RH Staff

Yield: 4 servings.

1 3⁄4 lb. ground Australian Lamb
1 shallot, peeled and chopped
1 Tbsp. capers, chopped
6-8 large basil leaves, sliced
to taste, freshly ground pepper
1⁄2 cup cornmeal (or flour) for coating
as needed, olive oil

TOMATO RELISH:
3 vine-ripened tomatoes, halved crosswise
1 red onion, thickly sliced
1 tsp. sugar
1 tsp. balsamic vinegar
to taste, salt and freshly ground
pepper
4 Kaiser rolls
4 Tbsp. soft goat cheese

To make burgers: Combine ground lamb, shallot, capers, basil and pepper in a large bowl and mix well. Divide mixture into four burgers. Spread cornmeal over a plate and press burgers into the cornmeal to coat. Preheat barbecue or grill pan and brush with oil. Cook burgers over medium to high heat for 6-7 minutes, or until internal temperature reaches 160°F.

To make relish: Place tomatoes flesh-side-down on the grill and flip after 20 seconds, cooking until skin starts to char. Grill onions until soft. Transfer to a plate and, when cool enough to handle, dice finely. Place in a bowl, add the sugar and vinegar, season to taste with salt and pepper and mix well. Serve warm or cold. Grill buns, cut side down, until lightly toasted. Spread with goat cheese and top with burgers. Serve with tomato relish.

AUSTRALIAN LAMB