Lamb Burgers with Cheddar and Spicy Onion Marmalade Recipe

Ingredients

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• For the Spicy onion Marmalade: shopping list
• 2 large red onions, peeled and thinly sliced into half moons shopping list
• 2 large yellow onions, peeled and thinly sliced into half moons shopping list
• 4 tablespoons extra virgin olive oil shopping list
• 1/2 teaspoon thyme leaves, chopped shopping list
• 3 whole dried chiles (I used chile de arbol, but you can use any small, hot, dried chile) or 1 teaspoon dried chile flakes shopping list
• kosher salt and freshly ground black pepper shopping list
• 1-2 tablespoons balsamic vinegar shopping list
• 1 teaspoon honey shopping list
• For the lamb Burgers: shopping list
• 1 pound pasture-raised ground lamb shopping list
• 1 tablespoon harissa shopping list
• 1/2 teaspoon ground cumin shopping list
• 1/2 teaspoon ground coriander shopping list
• 1 clove garlic, very finely chopped (or pressed in a garlic press) shopping list
• 1 teaspoon kosher salt shopping list
• 1 tablespoon olive oil (optional) shopping list
• 15-20 fresh mint leaves, washed and dried, torn if large shopping list
• 1/2 cup baby kale leaves shopping list
• White cheddar, to taste shopping list
• Whole wheat rolls or hamburger buns shopping list
• Special Equipment: Grill pan or grill (optional) shopping list
• Procedure: shopping list
• For the Spicy onion Marmalade: shopping list
• 1.Heat the olive oil in a large, heavy saute pan over medium heat until hot. Add the onion slices and stir to coat. Add the thyme, chiles, salt, and a few grindings of black pepper. Turn the heat down to low. shopping list
• 2.Cook the onion mixture, stirring occationally, until the onions have cooked down and have caramelized (see note, above), about 45 minutes. Add a tablespoon of water if you notice the onions sticking to the bottom of the pan. shopping list
• 3.Stir in the honey and the balsamic vinegar to taste. Taste and correct for salt. shopping list
• 4.Remove any remnants of the whole chiles (if using) before serving. shopping list
• For the lamb Burgers: shopping list
• 1.Preheat the grill pan or the grill. If not using a grill pan or grill, heat the olive oil over medium-high heat in a large saute pan. shopping list
• 2.In a medium bowl, combine the lamb, the harissa, the cumin, the coriander, the garlic, and the salt. Mix gently with your hands (do not over mix or your burgers will be tough). Form into 4 even balls, then flatten the balls slightly. shopping list
• 3.Place the lamb patties on the grill pan, on the grill, or in the saute pan. Cook until grill marks appear, 3-4 minutes. Flip patties over and cook on the other side for another 3-4 minutes for medium rare. (Cook longer for a more well-done burger.) shopping list
• 4.Toss the mint leaves and baby kale leaves together. Place each burger on a warmed roll or bun, top with cheddar cheese, a dollop of the spicy onion marmalade, and the kale and mint mixture. Serve hot with additional harissa, if desired. shopping list