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  • BBQ American Lamb Burger

    Ingredients

    BBQ Spice

    4 servings

    • Ingredients
      Amount
    • Paprika
      1 ½ oz.
    • Brown sugar
      1 ½ oz.
    • Kosher salt
      1 oz.
    • Cayenne
      ½ oz.
    • Chipotle chili powder
      ½ oz.
    • Garlic powder
      ½ oz.
    • Onion powder
      ½ oz.

    Basil Aioli

    • Ingredients
      Amount
    • Egg yolks
      2 ea.
    • Garlic head, roasted, husks removed
      ½ ea.
    • Garlic cloves, raw, peeled
      1-2 ea.
    • Champagne vinegar
      1 Tbsp.
    • Salt
      as needed
    • Black pepper, ground
      as needed
    • Olive oil
      2 - 2½ cups
    • Basil pesto
      2 Tbsp.
    • Lemon, juice of
      1 ea.

    BBQ Sauce

    • Ingredients
      Amount
    • Onions, diced
      4 cups
    • Ketchup
      4 cups
    • Rice vinegar
      2 cups
    • Apple juice
      2 cups
    • Brown sugar
      2 cups
    • Bacon, crispy, chopped
      2 cups
    • Apple cider vinegar
      1 cup
    • Worcestershire sauce
      1 cup
    • Mustard powder
      1 cup
    • Garlic powder
      1/3 cup
    • White pepper, ground
      1 Tbsp.
    • Cayenne
      1 Tbsp.

    Lamb Burger

    • Ingredients
      Amount
    • American Lamb, ground
      28 oz.
    • Salt
      as needed
    • Black pepper, ground
      as needed
    • BBQ Spice (recipe above)
      2 tsp.
    • Red onion slices, grilled
      8 ea.
    • Olive oil
      as needed
    • BBQ Sauce (recipe above)
      4 oz.
    • White cheddar cheese, sliced
      8 oz.
    • Semolina burger bun, split, buttered, and toasted
      4 ea.
    • Basil Aioli (recipe above)
      4 Tbsp.
    • Arugula
      4 oz.
    • Potato chips
      16 oz.

    Method

    For the BBQ Spice:

    1. Mix all ingredients together. Store in a tightly sealed container.

    For the Basil Aioli:

    1. In a blender add egg yolks, roasted and raw garlics, champagne vinegar and salt and pepper to taste. Blend until smooth. Slowly add olive oil until emulsified. Remove from the blender and in a bowl whisk in basil pesto and lemon juice.

    For the BBQ Sauce:

    1. Combine all ingredients in a large pot. Bring to a boil and simmer for about 45 minutes, stirring about every 5 minutes. Blend with immersion blender until smooth. Continue to reduce for another 30 minutes and strain through a china cap colander or strainer.

    For the Lamb Burger:

    1. Shape ground lamb into four, 7-ounce patties, and season each patty with salt and pepper to taste and ½ teaspoon BBQ Spice.
    2. Preheat a grill or grill pan to medium-high.
    3. Season onions with olive oil, salt, and pepper. Grill onion slices and set aside.
    4. Brush patties with olive oil and place them on the hot grill. Flip them and baste each with 1 ounce BBQ sauce and continue to grill until caramelized. Add 2 ounces cheese to each and finish grilling to the desired doneness. Place two grilled onions on top of the melted cheese.
    5. Toast buns and set on the plate. Spread ½ tablespoon basil aioli on both the top and bottom of the bun. Place a finished lamb burger on the bottom bun and 1 ounce arugula on the top bun. Serve burger open faced with 4 ounces of potato chips.
     Recipe by Chef Cindy Pawlcyn of Mustards Grill