Recipe: Local Lamb, Mushroom & Brie Burger
Local Lamb, Mushroom & Brie Burger
Serves 4
Wine Pairing: 2022 Dutton Ranch-Snow Vineyard Pinot Noir
Ingredients:
1 lb ground lamb
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried oregano
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh Italian parsley
1 tablespoon Worcestershire Sauce
Dash salt & pepper
2 tablespoons extra virgin olive oil, divided
2 cups baby Bella mushrooms, finely sliced
1 large shallot, thinly sliced
Salt & pepper to taste
4- 6 ounces local brie cheese
2 tablespoons Dijon mustard
4 Brioche buns, toasted
2 cups mixed greens
Directions:
1. In a bowl combine the ground lamb meat, onion powder, garlic powder, paprika, oregano, rosemary, parsley, Worcestershire sauce, salt and pepper. Refrigerate for up to 2 hours for more flavor. When ready to grill, form the meat into 4 equal patties, set aside.
2. Heat half of the oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for five minutes or until mostly golden brown on all sides. Sprinkle with salt and pepper and remove from pan. Reheat the remaining oil and sauté the shallots until brown and crispy.
3. Preheat your outdoor grill (or indoor grill pan) to medium-high heat. Grill the burger patties for 4-5 minutes per side, or until the internal thermometer reads 140. Once the burgers are flipped and there are a few minutes left, top each patty with even amounts of Brie cheese. Continue cooking until the cheese is melted and the meat is cooked to your preferred doneness.
4. Toast the brioche buns and spread the mustard on the insides of the buns. Top each bun with a lamb burger, mushrooms, crispy shallots and mixed greens. Enjoy alongside a glass of Dutton-Goldfield Snow Pinot Noir!
Recipe Notes:
Leftovers: Refrigerate the ingredients separately in an airtight container for up to three days.
Serving Size: One serving is one burger.
Additional Toppings: Sliced tomatoes or pickles.
No Ground Lamb: Use ground meat of choice- beef, turkey, chicken or elk.
Recipe Prepared by: Rachel Thralls, Certified Sommelier