Lamb Burgers with Roasted Garlic-Rosemary Spread
Roasted Garlic & Rosemary Spread
- 1 medium head garlic
- 2 tablespoons extra virgin olive oil, divided
- 1/4 teaspoon sea salt
- 2 tablespoons mayonnaise
- 1/2 teaspoon finely minced rosemary
- 2 pounds ground lamb
- 2 tablespoons minced red onion
- 1 teaspoon finely minced rosemary
- 1 1/2 teaspoons sea salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon fresh ground black pepper
- Preheat oven to 425°F.
- To prepare spread, trim the woody bottom end from garlic so that all the cloves are exposed. Set a large square of foil into an ovenproof ramekin, add 1 tablespoon olive oil, sea salt, and the head of garlic trimmed side down. Wrap foil tightly around the garlic. Bake 20 to 25 minutes, or until garlic is translucent and very soft
- Allow garlic to cool. Squeeze cloves out of papery skins into a small bowl. Mash cloves with remaining tablespoon olive oil until smooth. Stir in mayonnaise and rosemary. Add sea salt to taste. Set in fridge to chill.
- Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.
- To prepare burgers, combine ground lamb, red onion, rosemary, sea salt, garlic powder, and pepper in a bowl. Knead just enough to evenly distribute onion and spices throughout. Form meat into six patties; use your thumb to make a dimple in the center of each.
- Place patties over hottest part of grill. Grill 3 to 4 minutes, flip, and grill another 3 to 4 minutes. If needed, move burgers to indirect heat and cover 2 to 4 more minutes until temperature reaches 130°F for medium rare or 150°F for medium. Pull burgers from grill; rest 5 minutes, allowing temperature to rise another 10°F.
- Serve burgers on toasted brioche buns with greens, sliced red onion, and prepared roasted garlic-rosemary spread.
Source: American Lamb Board