Feta-Stuffed Fig-Glazed Lamb Burgers with Red Onion Jam PRINT
- PREP TIME: 25 min
- COOK TIME: 16 min
This recipe was inspired by Southern Living Magazine’s version of Fig Glazed Beef Burgers with Red Onion Jam. Because I love lamb, I created a burger with ground lamb and ground veal. The center was stuffed with feta cheese that had sun-dried tomatoes and basil. The fig jam is the star of this burger. I served it on Honey Whole Wheat Buns, with fresh spinach and a topping of cooked red onions with a sweet & sour flavor. Wow, what a burger! I will show you, step-by-step how to make this on my food blog at: http://foodiewife-kitchen.blogspot.com/2010/08/feta-stuffed-fig-glazed-grilled-lamb.html
|Vegetable cooking spray|
|1||pound ground lamb|
|½||pound ground veal*|
|2||tablespoons chopped fresh oregano|
|2||tsp Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)|
|2||tsp fresh oregano (or 1 tsp dried)|
|3-4||Tbsp fresh parsley (optional)|
|3||tablespoons fig preserves|
|2-3||thin slices feta cheese|
|4||quality hamburger buns, toasted|
|fresh spinach leaves, for garnish|
|For the red onion jam:|
|4||cups thinly sliced red onions (about 2 medium)|
|1||teaspoon olive oil|
|¼||cup red wine vinegar|
|1-2||teaspoons chopped fresh thyme|
|NOTE: mixing veal (or pork) can tone down the flavor of lamb|
Prepare Onion Jam:
Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm.
Season the meat, add fresh parsley, oregano and lightly mix Gently shape into four patties.
Add the feta cheese and top with a patty. Seal so that the cheese will not run out, while grilling.
Coat cold cooking grate of grill with vegetable cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.
Cook the burgers about 6 minutes, covered.
Flip the burgers over and cook for 6 more minutes.
Add the fig jam and spread evenly.
Allow to cook 2-4 more minutes or until about 145F.
Rest for a few minutes.
Place the burger on the bottom bun, layered with spinach leaves. Top with the red onion jam.