Curry Lamb Burger with Roasted Red Pepper Pecan Spread

During BBQ season, I am always looking for new ideas to try on the grill.  These burgers are simply amazing.  And, with the right toppings feel very gourmet and indulgent.  The roasted red pepper pecan spread is KEY.  I followed the recipe in the link below, but cut it in half.  The leftovers are fab on breakfast sandwiches or just regular ole sandwiches.

One little tip is to make the burgers the night before and to chill them in the fridge before BBQing.  They tend to be a bit on the crumbly side and they firm up a bit in the fridge.

Makes:  5 x 5oz burgers
Burger Ingredients:

• 1lb lean ground lamb
• 1/2 medium onion, minced
• 1 c. baby bella (or regular) mushrooms, minced
• 1 egg white
• 1/2 c. panko (or bread crumbs)
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp ginger
• Salt & Pepper

Burger Instructions

1. In a skillet with a little EVOO, saute the onion and mushrooms until the onion is translucent and the mushrooms have released their liquid.
2. Mix all the burger ingredients up in a bowl.  WITH YOUR HANDS.
3. Form into patties.  Mine were 5 oz.  And because I am anal, I used my food scale to ensure equality.
4. Grill.

Burger Toppings:

• Arugula
• Red onion
• Red pepper
• Roasted pepper pecan spread
• Goat cheese

Rosemary Peppered Lamb Chops

ROSEMARY PEPPERED LAMB CHOPS
Source: Company's Coming 30 Minutes Weekday Meals

• Lamb chops (I used 8 small but thick)
• 1/4 c. flour (optional)
• 1 tbsp olive oil
• 4 large carrots finely sliced
• 1 onion, sliced
• 1 c. beef broth
• 1 c. dry red wine
• 4 sprigs fresh rosemary
• 1 tsp fresh group pepper

1. Dredge lamb in flour. Heat oil in a large skillet. Cook lamb for 3-5 minutes on each side, depending on thickness. Set aside.

2. Add 1 tsp of olive oil to the skillet. Cook onion and carrot in the skillet until the onion is browned and the carrot is becoming tender.

3. Add broth, wine, pepper and rosemary. Stir and bring to a boil.

4. Add lamb, coating in sauce. Cook for 3-5 more minutes on each side, until lamb is cooked.

5. Serve the vegetables and sauce over mashed potatoes.

Side dish: I served this with brussel sprouts. I normally don't love brussel sprouts, but I tossed them in 1 tsp of butter, 1 tsp of honey and a squirt of lemon juice. They were AMAZING!

Comments: This was really good and quick for a weeknight. I cut up the vegetables while the lamb was searing and steamed the brussel sprouts over the boiling potatoes to save time and dishes. My lamb chops were really thick, so they took a bit longer to cook, even to medium doneness (is that a word?) They stayed moist though, since they were cooking in liquid.

Definitely a make-again!