Coming into this recipe I had never worked with lamb before. And even when I’ve eaten it it was almost always in the form of a gyro, or a burger that tasted like one.
Yet despite it being this big mystery I really wanted to dive in headfirst. Coming in here’s what I knew: lamb needs to stay pink, and that it can stand up to some heavy flavors and condiments. I brought back an old favorite with my roasted garlic mayo from my mushroom swiss burgers. But I also used this as a chance to dabble in something I’ve wanted to for a long time, jam making.
I’ve made some berry jams for breakfast items before and even tried my hand at the dark art of chia jam. But what about savory jams? I’ve heard of tomato jam but wanted to bring new life to the concept with a good vinegar hit and fresh herbs. Plus the leftovers are really good on toast with some soft cheese!
All together this burger is a flavor bomb, but the lamb still doesn’t get lost. It’s that magical moment where every component brings its own special flavor that hits all parts of the tongue. Truth be told I made them for my best friend to help me try and we both ate two in one sitting!
Roasted Garlic Mayo Ingredients:
- 2 tbsp mayo
- 1 head garlic
- 1 tsp soy sauce
- A pinch sugar
Preheat your oven to 400. Cut a head of garlic open so that the top of each clove is exposed. Pour the olive oil over it, wrap it in foil, and bake for 40-50 minutes. The whole room should smell like delicious garlic, and the tops of the cloves will be golden. Set aside until cool.
At this point you can literally squeeze the head and the garlic will just mush on out like a sauce packet. Mix everything and adust seasoning as needed. Refrigerate until ready to use.
Tomato Jam Ingredients:
- 3 beefsteak or similarly sized tomatoes in a large dice
- 1/4 cup dark brown sugar
- 2 tbsp fresh chopped rosemary
- 1 tbsp balsamic vinegar
- salt to taste
You can make this ahead of time or while the garlic for the mayo roasts. In a 3-4 quart dutch oven or medium saucepan combine everything over medium-high heat until boiling. Bring it down to a simmer over medium-low heat. Let it hang out at the simmer point for about an hour. It should be thick like a normal jam. If you drag a spoon across the pan nothing should fill the gap. Adjust seasoning to taste. It’ll hold in the fridge for about 2 weeks.
All Together Now:
- 1 lb ground lamb
- Buns, I recommend brioche
- Spinach/lettuce, if desired
- Roasted garlic mayo
- Tomato jam
- Salt and pepper
- 2 tbsp oil
I like to cook these in a cast iron skillet. Heat your pan and oil over medium-high heat. Lamb burgers work a lot like beef in that they’ll shrink up as they cook, so make sure you make your patties thin and broad to compensate. Salt and pepper each side generously.
Cook for about 3-4 minutes per side until nice and brown.
Assembly from the bottom up: bottom bun, a slathering of the garlic mayo (seriously get generous with the amount of condiments), your greens if you’re using them, the lamb patty, a healthy dollop of the tomato jam, and the top bun.
Try not to eat two at once like my friend and I did.