Friday, December 3, 2010

Lamb Burgers with Figs, Blue Cheese, and Caramelized Onions

It was bound to happen at some point...  especially since I've had a few requests for carne recipes. Time for my first blog post about a dish with MEAT. I don't eat a lot of meat, but this recipe looked too good to pass by. 

Now, it isn't the most symmetrical burger (pictured above), but it makes up for what it lacks in beauty in flavor. If you like figs, lamb, and blue cheese, this is the burger for you. Even those of you who are lamb-wary may find this burger tasty- it's not overly lamby. I cheated a bit and served this with frozen (gasp!) criss-cut fries.

Lamb Burgers with Figs, Blue Cheese, and Caramelized Onions
-Makes 4 burgers

1 lb ground lamb
1 tsp ground cumin
2 cloves garlic, minced
1 tsp salt and black pepper - to taste
splash of balsamic vinegar
3-4 firm-but-ripe fresh figs, roughly chopped (cut the figs smaller than I did to help the burgers stay intact)
blue cheese
caramelized onions (a recipe can be found here)
fresh burger rolls (french or ciabatta would work well)

-Mix lamb, cumin, garlic, salt, pepper, and vinegar gently with your hands in a medium bowl. Add the figs and mix gently. Form 4 burger patties with the mixture and refrigerate while you caramelize your onions.

-Heat a pan (grill pan, griddle, or grill could also work) over medium high heat. Add a tablespoon of vegetable oil to your pan and carefully add the burgers. Grill the burgers 5-6 minutes per side for a medium burger. Serve immediately.

Update: When fresh figs aren't in season or available, you can use 4-5 dried figs. Soak the dried figs in hot water to soften them for 5-10 minutes and then mince them finely before mixing them into the lamb (you can also use a food processor for this),

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