This Lamb Burger with Red Wine Mushrooms and Mozzarella is truly an experience of a burger made with both ground lamb and ground beef, red wine mushrooms, caramelized onions and jalapeños, Mozzarella cheese on a toasted buttered bun. This is a great burger to grill for on weekend, or any night of the week!
Oh.
My.
Word.
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 jalapeños and regular jalapeños, with a little seasoning. The lamb is the star of the meat show here, not much else was needed.
Not one.damn.thing.
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.
When you make your mushrooms and onions in the same pan that you do your burgers, it adds layers and layers of flavor. Then, brown the buns in the same pan to pick up the flavor even more. 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 Burger with Red Wine Mushrooms and Mozzarella
Ingredients
- 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
- 8 oz. thinly sliced salami
- 8 oz. Mozzarella cheese, sliced
- 2 tbsp. butter
- 4 Kaiser rolls
Instructions
- 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 5-10 minutes; depending on thickness and size, 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.
- Serve.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 946Total Fat: 68gSaturated Fat: 33gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 257mgSodium: 3467mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 59g
The provided nutrition calculated may not always be accurate.
This Post Has 6 Comments
Oh yeah. This looks great. My husband won’t eat meat, but when I mix it with beef he can never tell!!!
What an awesome idea to add lamb to a. burger! And mushroom and onions will always make a burger better as far as I’m concerned!
That’s one heavenly looking burger .. delish ♥
This recipe is going in my Must Make Soon file… Love the combination of ingredients!
That’s one amazing looking burger and I especially love the mushrooms!
Lawd have mercy! That looks delicious!!!