Yep, another burger. But don’t you love that about me???
I can’t help myself; I can never get them out of my head. They stalk me. I can’t, however, take full credit for this one. My brother had this idea, I really only added the mushrooms and onions.
We ground the lamb and sirloin in my meat grinder together with two peppers – diced red jalapenos and regular jalapenos, with a little seasoning. The lamb is the star of the meat show here, not much else was needed.
The mushrooms and onions were better than I even expected they would be on this. It was the red wine vinegar, I’m convinced. I had a hard time keeping my hands out of that pan after I made them.
It just kept calling my damn name.
Making your mushrooms and onions, burgers and then browning the buns in the same pan (consecutively) just adds to the taste of each element. Trust me, this is an important step. The Kaiser bun was perfect for this – nice and sturdy and permeable enough to soak the juices in to round out the burger taste as a whole.
Seriously, I’ve made a lot of burgers, but this one is way up there as far as one of the best I’ve ever tasted.
Here’s your printable –
Lamb and Sirloin Burger with Jalapenos, Red Wine Mushrooms and Mozzarella
- 1/2 lb. lamb, ground
- 1/2 lb. top sirloin, ground
- 1 tbsp sea salt
- 1 tbsp pepper
- 1 tsp ginger
- 1 tbsp onion powder
- 1 tsp powdered garlic
- 2 red jalapenos, deseeded and deribbed (is that a word??)
- 1 green jalapeno, deseeded and deribbed
- 2 tbsp butter
- 2 cups baby bella mushrooms, washed and sliced
- 1/4 cup red wine vinegar
- 1/2 yellow onion, sliced
- 2 tbsp salted butter
- Thinly sliced salami
- 8 oz Mozzarella cheese, sliced
- 1 tbsp butter
- Kaiser rolls
- Combine the lamb through jalapenos in a mixing bowl; form into 4 burger patties and set aside.
- Melt butter in a saute pan over medium heat and add mushrooms and onions, sprinkle with salt and saute for 2 minutes, stirring.
- Reduce heat to medium low and add red wine vinegar, stirring until the vinegar has reduced. Remove from pan and return pan to the stove.
- Increase the heat to medium high and add burgers, searing about 1-2 minutes on each side.
- Add a tbsp of water, reduce heat to medium and cover. Let burgers steam for about 5 minutes; flipping once.
- Add salami and cheese to burgers and recover. Remove from pan when cheese has melted.
- Increase the heat to medium high and add remaining butter and place rolls, bottom side down, until golden brown, about 30 seconds to a minute.
- Assemble burgers by adding burger to bottom bun, top with mushrooms and onions and top bun.