Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 20 \N | Pearl onions; peeled |
| 1 tablespoon | Olive oil |
| 1 tablespoon | Brown sugar |
| 1 pounds | Ground lamb |
| 2 tablespoons | All-purpose flour |
| 1 \N | Egg; beaten |
| ½ teaspoon | Freshly-ground nutmeg |
| \N \N | Salt; to taste |
| \N \N | Freshly-ground black pepper; to taste |
| \N \N | Focaccia bread; cut 4\" to 5\" rounds |
| 1 cup | Crumbled feta cheese |
| 1 tablespoon | Olive oil |
| \N \N | Fresh mint leaves |
Cook onions in simmering, salted water for 5 minutes, then drain. Heat olive oil in a small saute pan, add onions and sugar, toss to coat. Cook, tossing occasionally, until onions are tender and golden brown. In a large bowl mix the ground lamb with the flour, beaten egg, ground nutmeg and salt and pepper. Separate the mixture into 4 equal patties. On a hot grill or barbecue grill patties for approximately 5 minutes on each side (for a medium-rare burger) or until desired degree of doneness. After cutting the focaccia into rounds, slice each round in half. Lay the grilled lamburgers on top of focaccia. Crumble the feta over patties. Top with caramelized onions (cut in half), a drizzle of olive oil and fresh mint leaves. Replace remaining rounds of focaccia. This recipe yields 4 lambugers.
Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-1G21 broadcast 04-24-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
05-06-1998
Suggested Wine: Banrock Station Southeast Australia Shiraz, 1997 Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.