Lamb Burger with Tomatoes, Onions, and Crispy Shallots
Andrew Zimmern's Lamb Butter Burger
- For the Burger:
- 20 ounces ground Lamb divided into 4 patties seasoned with salt and pepper
- 4 Pretzel Buns (buttered and griddled crisp)
- seasoned Butter for butter burger
For the Seasoned Butter:
- 1 stick Salted Butter (room temperature)
- 1 tablespoon minced Parsley
- 1 tablespoon finely minced Shallots
- 1 tablespoon minced Tarragon
- 1/2 teaspoon ground White Pepper
- 2 tablespoons Lemon Juice
- 1/2 teaspoon Coleman's Dry Ground Mustard
For the Onions:
- 3 Onions (bloom end left on but trimmed so that onion pieces stay together when cut)
- 3 tablespoons Olive Oil
- Salt and Pepper
For the Tomatoes:
- 15 Roma Tomatoes
- 2 tablespoons Olive Oil
- Salt and freshly ground Pepper
For the Crispy Shallots:
- 1 cup thinly sliced Shallots
- 1 cup Milk
- 2 cups heavily Seasoned Flour
- Oil for frying
- For the Burger: Preheat and oil a grill or grillpan over medium high heat. Grill the burgers to rare/medium rare, about 3 minutes per side, and remove to plate to keep warm, and let rest for 2 minutes before plating on griddled buttered pretzel buns. I love mine with roasted dried tomatoes, grilled onions and crispy shallots. Burgers can be made the day before and held between sheets of wax paper.
- For the Seasoned Butter: Combine in a medium bowl with a rubber spatula and mix together. Roll up in a log shape using parchment paper and refrigerate or freeze to set.
- For the Onions: Cut onions top to bottom in half. Then cut each half in thirds so the onions don’t fall apart. Grill over medium/low direct heat until charred, sweet and soft. Season and serve warm on the burgers.
- For the Tomatoes: Halve the romas. Season with the other ingredients in a mixing bowl. Remove romas from mixing bowl and place on a small lined baking pan with a lip (jelly roll or sheet pan works well). Arrange cut side up. Bake in upper third of a 225 degree oven for 6 hours. Cool and store in a small sealed container in fridge, warm to serve the oven-roasted tomatoes on your burgers.
- For the Crispy Shallots: Preheat oil to 375 degrees F. Slice shallots thinly, soak in milk for 30 minutes, strain. Dredge in seasoned flour. Strain off excess flour. Fry for several minutes at 375 degrees until dark golden and crisp. Drain on a paper towel lined plate. Reserve to garnish burgers.
- *Note from Andrew - When grinding the lamb, first grind with the larger setting on the meat grinder, and then combine with the other ingredients, and grind through the smaller size setting.