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 –