Feta-Stuffed Fig-Glazed Grilled Lamb Burgers with Red Onion Jam
Because we love lamb, I created a burger with ground lamb and ground veal. The center was stuffed with feta cheese that had sun-dried tomatoes and basil. The fig jam is the star of this burger. I served it on Honey Whole Wheat Buns, with fresh spinach and a topping of cooked red onions with a sweet & sour flavor. Wow, what a burger!
Course main
Cuisine American
Keyword Feta-Stuffed Fig-Glazed Grilled Lamb Burgers with Red Onion Jam
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Servings 4servings
Author Debby - www.AFeastfortheEyes.net
Ingredients
Vegetable cooking spray
1poundground lamb
1/2poundground beefsee note
2tablespoonsfresh oreganochopped
2teaspoonMontreal Steak Seasoningor season with kosher salt, fresh cracked pepper and garlic powder, to taste
2teaspoonfresh oreganoor 1 teaspoon dried
3 to 4tablespoonsfresh parsleyoptional
3tablespoonsfig preserves
2 to 3thin slices feta cheese
4quality hamburger bunstoasted
Fresh spinach leavesfor garnish
RED ONION JAM:
4cupsthinly sliced red onionsabout 2 medium
1teaspoonolive oil
1/4cupsugar
1/4cupred wine vinegar
1 to 2teaspoonschopped fresh thyme
Instructions
Onion Jam:
Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm.
For the burgers:
Season the meat, add fresh parsley, oregano and lightly mix Gently shape into four patties.
Add the feta cheese and top with a patty. Seal so that the cheese will not run out, while grilling.
Coat cold cooking grate of grill with vegetable cooking spray, and place on grill. Preheat grill to 350°F to 400°F (medium-high) heat.
Cook the burgers about 6 minutes, covered.
Flip the burgers over and cook for 6 more minutes. Top each burger with some fig jam and spread evenly.
Allow to cook 2 to 4 more minutes or until about 145°F. Rest for a few minutes.
Place the burger on the bottom bun, layered with spinach leaves. Top with the red onion jam and top bun.
Notes
Mixing either pork or beef into ground lamb can tone down the gaminess of the meat.