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Ingredients
- 20 x Pearl onions peeled
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Brown sugar
- 1 lb Grnd lamb
- 2 Tbsp. All-purpose flour
- 1 x Egg beaten
- 1/2 tsp Freshly-grnd nutmeg Salt to taste Freshly-grnd black pepper to taste Focaccia bread cut 4" to 5" rounds
- 1 c. Crumbled feta cheese
- 1 Tbsp. Extra virgin olive oil Fresh mint leaves
Directions
- Cook onions in simmering, salted water for 5 min, then drain. Heat extra virgin olive oil in a small saute/fry pan, add in onions and sugar, toss to coat. Cook, tossing occasionally, till onions are tender and golden.
- In a large bowl mix the grnd lamb with the flour, beaten egg, grnd nutmeg and salt and pepper. Separate the mix into 4 equal patties. On a warm grill or possibly barbecue grill patties for approximately 5 min on each side (for a medium-rare burger) or possibly till desired degree of doneness.
- After cutting the focaccia into rounds, slice each round in half. Lay the grilled lamburgers on top of focaccia. Crumble the feta over patties. Top with caramelized onions (cut in half), a drizzle of extra virgin olive oil and fresh mint leaves. Replace remaining rounds of focaccia.
- This recipe yields 4 lambugers.
- Suggested Wine: Banrock Station Southeast Australia Shiraz, 1997
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 670g | |
| Recipe makes 4 servings | |
| Calories 719 | |
| Calories from Fat 384 | 53% |
| Total Fat 42.9g | 54% |
| Saturated Fat 18.64g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 522mg | 22% |
| Potassium 1021mg | 29% |
| Total Carbs 54.21g | 14% |
| Dietary Fiber 8.5g | 28% |
| Sugars 25.95g | 17% |
| Protein 31.34g | 50% |
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