Lamb Burgers with Romesco
Lamb Burgers
1 1/2 lb fresh ground lamb
2 T chopped fresh mint
1/2 tsp salt
6 T Romesco Sauce (see side notes)
2 T extra virgin olive oil
4 brioche buns
Lettuce, optional
Onion, sliced, optional
Slices of Manchego, optional
Romesco
6 T extra-virgin olive oil
3 medium ripe tomatoes, chopped
4 cloves garlic
1 2oz jar of pimentos, drained
1/4 cup almonds, chopped
1/2 tsp salt
1/4 tsp pepper
2 tsp ground New Mexican Red Chili powder
1 slice of bread, toasted and cubed
Learn more about Van Duzer Vineyards.
Pair with Van Duzer Estate Syrah
INSTRUCTIONS
Romesco Sauce Preparation:
In a small skillet saute the garlic in 1T olive oil over medium heat until soft. Add the
tomatoes and cook until the tomatoes are reduced by half. Remove from heat and allow
the tomato mixture to cool.
Place 4T olive oil, pimentos, almonds, salt, pepper and chili powder in a food processor.
Blend to a smooth paste. If mixture is too wet, add a few cubes of toast. If too dry, add a
little olive oil. Set aside. Can be prepared a few days ahead of time and refrigerated.
Lamb Burger Preparation:
In a large bowl, combine lamb with the mint, salt and 2 T of Romesco Sauce by hand.
Gently form 4 patties about 1/2 inch thick.
In a heavy skillet heat olive oil over medium heat. When oil is hot add the lamb patties
to skillet and sear until brown on one side for approximately 3 minutes. Turn over and
sear for another 1-2 minutes on other side until preferred doneness. Place on buns and
top with Romesco Sauce and cheese, lettuce and onion if desired.