Lamb Burger With Brie And Spicy Sriracha Mayo Recipe

Lamb Burger With Brie And Spicy Sriracha Mayo Recipe

• 30 oz. ground lamb meat
• 2 oz. grated Parmigiano Reggiano
• 1 onion, chopped
• 4 tbsp. Capers, chopped
• 2 or 3 tbsps. Extra Virgin olive oil
• 8 slices of brioche bread
• 7 oz. Brie
• 2 cups baby greens
• 2 tomatoes, sliced
• 1 red onion, sliced into thin rings
• 5 tbsps. Mayonnaise
• 1 or 2 tbsps. Sriracha sauce
• Salt and pepper to taste

1. Using your hands, gently mix the lamb meat with the Parmigiano cheese, onion, capers, salt and pepper. Mix well so that the ingredients will mix fully. This will make the patties keep their shape better during cooking.
2. Divide in 4 parts and form 4 disc-shaped patties. Wrap each individual patties in film and reserve in the fridge.
3. Mix the mayo with the Sriracha, whisking until fully blended. Reserve in the fridge.
4. Cut the brioche in half and brush with olive oil. Toast in the oven, flipping them so that they’re evenly toasted on both sides. If you want to use your toaster, toast first, then brush with olive oil.
5. While the bread is toasting, start grilling your burgers.
6. Heat up your grill to medium, and make sure your coals are distributed evenly. You don’t want a direct open flame.
7. Brush the burgers with extra virgin olive oil, and grill about 5 minutes on each side. If you have an instant-read thermometer, lamb is medium-rare at 125°F, and medium at 135°F. Let burgers rest outside the grill for at last 2 minutes before serving, so that the juices have time to redistribute.
8. Just before the lamb burgers are done, cut the brioche in half and brush with olive oil, then toast them over the grill, flipping once so that they’re evenly toasted on both sides. Alternative: If you want to use your toaster, toast first, then brush with olive oil.
9. Spread the Sriracha mayo on each side of the bread; place a few greens, the red onions, a slice of tomatoes, and the burger, finishing with a slice of Brie and a few more greens.