Fennel Mint Lamb Burgers with Wine Caramelized Red Onions

Fennel Mint Lamb Burgers with Wine Caramelized Red Onions 

Makes 4 large burgers 

Red Wine Caramelized Onions 

2 tablespoons butter 

2 medium red onions, peeled and cut into half-moons 

⅓ cup red wine 

Sea salt and freshly cracked black pepper 

Herbed Mayo 

¾ cup prepared mayo 

1 tablespoon lemon juice 

1 garlic clove, minced 

1 tablespoon minced basil leaves 

1 tablespoon minced fresh chives 

Sea salt and freshly cracked black pepper 

Lamb Burgers 

1 ½ pounds ground lamb 

2 garlic cloves, minced 

1 tablespoon minced fresh mint leaves 

Zest of 1 lemon 

½ tablespoon crushed fennel seeds 

½ teaspoon smoked paprika 

¼ teaspoon ground cayenne 

Sea salt and freshly cracked black pepper

⅓ cup crumbled goat cheese 

1 cup baby arugula leaves 

4 brioche buns, split and toasted 

First, make your red wine caramelized onions. Heat a 3-quart saucepan over medium-heat and melt the butter. Add the onions, season with sea salt, and toss to combine. Cover and cook for 20 minutes, stirring often so it doesn’t catch on the bottom of the pan. Pour in the red wine and continue cooking another 15 – 20 minutes, until deeply caramelized. Season with a good hit of cracked black pepper and set aside. 

Next, make the herbed mayo. In a medium bowl, combine your mayo, lemon juice, garlic, herbs, then season with salt and pepper and mix well. Cover and chill in the fridge until you’re ready to build your burgers. 

Burger time. 

Heat a grill over high heat. In a large bowl, combine lamb, lemon zest, garlic, mint, and spices, and season well with sea salt and cracked black pepper. Divide and shape into 4 large burger patties, slightly larger than the width of your burger buns, and place a thumbprint in the center of each patty to help stop the shrinking. Transfer to the grill and cook for 4 – 5 minutes per side, until cooked through to desired doneness. 

Build your lamb burgers on toasted brioche buns with about a tablespoon of mayo, a burger patty, crumbled goat cheese, red wine caramelized onions, and baby arugula leaves. Serve immediately. Delicious!