GRILLED ONTARIO LAMB BURGER WITH BRIE AND SPICY RED PEPPER JELLY
Prep Time: 60 minutes Cook Time: 10 minutes Total Time: 70 minutes
This exciting lamb burger recipe is a winner! Simple ingredients and easy to make. A juicy and delicious lamb patty on a toasted brioche bun. Topped with brie cheese, arugula and our signature Spicy Red Pepper Jelly Spread.
Author: Chef Jordan Diniz
Course: Main Course
Servings: 4 Servings
- 1 Large yellow onion thinly sliced
- 1 tablespoon unsalted butter
- Kosher salt
- Water (optional)
- Grass Fed Butter
- 1 Lb. Papa Earth Ontario ground lamb
- 3 Garlic cloves minced
- 1/4 Onion finely chopped
- 1 Tbsp. Chopped parsley
- 1 Tsp. Fresh Rosemary chopped
- Kosher Salt
- Freshly ground black pepper
- 4 Brioche Buns (toasted with garlic butter)
- 4 Ontario lamb burger patties (medium rare)
- Spicy Red Pepper Jelly Spread
- Sweet ‘N’ Heat Honey Drizzle
- Sriracha Mayo (optional)
- 2 cups arugula
- 8 slices brie cheese
- Onions rings (optional)
- In a medium skillet over medium heat, melt butter.
- Add onions and cook, stirring often, until starting onions start to soften.
- Reduce the heat to medium-low and continue to cook, stirring often, until deep golden, 45 to 60 minutes.
- Season with kosher salt and add water if sticking to pan.
- Remove from heat, cool and reserve for assembly.
- Prep all ingredients for the patties and add all ingredients to a large stainless-steel bowl.
- Incorporate ingredients until thoroughly mixed.
- Divide into 6 Oz. balls and shape into patties.
- Reserve in fridge until ready for barbeque.
- Barbeque patties on medium high heat, roughly 5 minutes on each side. Remove from heat once thermometer reads 125°F for medium-rare, or 135°F for medium. Let rest for 2 to 3 minutes. Toast buns over grill.
- Generously spread on red pepper jelly on one side of the bun and sriracha mayo on the other side.
- Place burger patty on bottom bun, place 2 slices of brie cheese on top. Add arugula on top and drizzle with Sweet ‘N’ Heat drizzle. Place onion ring on top. Enjoy!
This recipe was brought to us by Jordan Diniz, a proud chef and owner of Novus Fine Dining.