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Lamb Burgers With Oven Roasted Tomatoes

Cakebread.Cellars's picture
Great Burger barbecuing tips
Ingredients
  Tomatoes 6 Small
  Olive oil 1⁄4 Cup (4 tbs)
  Fresh thyme leaves 1 Tablespoon, picked
  Ground lamb 2 1⁄4 Pound
  Salt To Taste
  Pepper To Taste
  Potato buns 6
  Arugula 2 Ounce
  Gorgonzola cheese 6 Ounce, crumbled
Directions

Preheat oven to 375°F. Cut tomatoes in half. Squeeze out the seeds and lay on a sheet pan lined with foil, cut side up. Drizzle with olive oil and season with the thyme and salt and pepper. Bake in the oven for about 45 minutes to an hour until tomatoes have begun to shrivel.

To make burgers, heat a grill to high heat. Break the ground lamb up into small pieces in a mixing bowl. Toss with salt and pepper and form into thin patties about 4 ½” to 5” across. Place on a hot grill. Lightly char on one side, turn to the other side and place the crumbled Gorgonzola cheese on top. Close the lid and cook to medium or desired doneness. Split the potato buns and toast on the grill. Place some arugula on the bottom of each bun, top with the tomatoes, lamb burgers and close with the top of the buns.

Enjoy with a Glass of Cakebread Cellars Rubaiyat

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Fried
Ingredient: 
Beef, Meat
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
6
A burger in restaurant style is what Chef Brian brings to you! He dishes out a simple dish to make it look appealing and elegant! Stay tuned and see how the burgers turn out!

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