INGREDIENTS
- 1 Lb Ground Lamb
- 1 T Ground Fennel Seeds
- 3 Garlic Cloves Minced
- 1 t Salt
- 1 t Pepper
- 1/2 Large Red Onion (Sliced)
- 1 Cup Baby Portobello Mushrooms (Sliced)
- 1 T Extra Virgin Olive Oil
- 2 T Goat Cheese
DIRECTIONS
- Sauté the Red Onion, Mushrooms, Garlic, and Olive Oil at Medium Heat
- Combine the lamb, fennel, and spices into a medium bowl
- Make 4 – 4 oz. Burger Patties NOTE: I used a scale because I am neurotic, but you can eyeball it into 4 equal parts
- Heat a cast iron skillet to medium-high heat for about 5 minutes (do not add oil to the pan)
- Place the burgers on the hot skillet and press the burger down with a spatulate NOTE: This is to create a crust and while it removes some of the juice seeps out of the burger the crust actually serves as a barrier to retain moisture:
- Cook the burger for 3-4 minutes on each side and set aside to rest
- Check the red onions and mushrooms which should have caramelized and softened
- Place 1st burger down with 1/2 T of Goat Cheese. Put some of the red onion mixture of the goat cheese and place a 2nd on top of the combination.
- With the 2nd burger in place. REPEAT the goat cheese and red onion mixture on top of the 2nd burger
- Add any of your favorite side dishes and ENJOY!