Lamb Burgers with Carmelized Shallots
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.
Recipe adapted from Your Organic Kitchen by Jesse Ziff Cool ©2000.