I saw a recipe online (from Real Simple, I love that magazine) that was a burger topped with shallots and served with veggie fries...I couldn't resist the temptation to try it...well, modify it, then try it...of course. So. I ended up using lamb burgers, because they are my favorite and I had a few frozen patties already in the freezer from when ground lamb was on sale last. Some people really like the taste of lamb, and others do not...so for the latter, this recipe would be just as delicious with ground turkey or ground beef.
Lamb Burgers with Shallots + Vegetable Fries
4 medium carrots (1/2 pound), peeled and cut into 1/2-inch-thick sticks
2 small parsnips (1/2 pound), peeled and cut into 1/2-inch-thick sticks
4 tablespoons plus 1 teaspoon olive oil
kosher salt
2 large shallots, sliced
1/8 cup balsamic vinegar
3/4 pound ground lamb/turkey/beef
2 whole wheat hamburger buns
mayonnaise and lettuce & tomato, for serving
Heat oven to 450° F. On a large baking sheet, toss the carrots and parsnips with 2 tablespoons olive oil, and salt as desired (about ½ - 1 tsp). Roast the vegetables, tossing once or twice, until golden brown and tender, 20 to 25 minutes.
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the shallots and cook, stirring often, until tender, 3 to 4 minutes. Stir in the vinegar and transfer to a small bowl. Wipe out the skillet.
Form the lamb into two ½-inch-thick patties and season with salt and pepper.
Heat the remaining teaspoon oil in the skillet over medium-high heat. Cook the patties 4 to 5 minutes per side for medium; melt the cheese slices in the last minute or two.
Serve the burgers on toasted buns with the mayonnaise, lettuce and tomato. Top with the shallots and serve with the vegetable fries.
The original recipe called for rutabagas and carrots, but I really like parsnips...really either would be good...just about any root vegetable can be used for vegetable fries.
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