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Lamb Burgers with Carmelized Shallots

Lamb Burgers with Carmelized Shallots
Recipe Date:
July 23, 2014
Serving Size:
Active Time:
Imperial (US)


1 Tbl. Montemaggiore extra virgin olive oil
½ pound shallots, sliced
1 pound ground lamb
½ red onion, grated
1 garlic clove, minced
1 tsp. finely chopped fresh rosemary
½ tsp. salt
½ tsp. freshly ground black pepper
4 whole wheat buns or thick slices of rosemary bread


  • Heat the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring occasionally, for 7 minutes, or until soft and golden brown. Remove to a bowl.
  • Meanwhile, in a medium bowl, combine the lamb, onion, garlic, rosemary, salt, and pepper. Form into 4 burgers.
  • In the same skillet over medium heat, cook the burgers for 10 minutes (or grill on a barbeque over high heat for about 8 minutes) until a thermometer inserted in the center registers 145ºF for medium-rare.
  • Place the burgers on the buns/bread and top with the shallots.

Wine Pairing: Syrah or Syrafina. Lamb and Syrah are just a match made in heaven, which French chefs in the northern Rhône have known for centuries. 

Recipe adapted from Your Organic Kitchen by Jesse Ziff Cool ©2000.