Ground Lamb Burger with Warm Cranberries
- 2 lbs ground lamb
- 2 minced shallots
- 1 minced jalape??o
- 1 teaspoon fresh chopped thyme
- 1 teaspoon fresh chopped rosemary
- 1 tablespoon sea salt
- 1 teaspoon ground black pepper
- 4 brioche burger buns
- 2 cups wild arugula
- 8 Morbiar cheese or Jarlsberg slices, 3 inch by 1/4 inch
- 1 1/2 lb fresh cranberries
- 1/2 cup Pinot Noir
- 1/2 cup red wine vinegar
- 1 cup sugar
- zest of orange
- 2 teaspoons pink peppercorns
- 1 chile de arbol (Mexican chile pepper)
- 1 vanilla bean
- salt to taste
Preparation: To Make Burgers: combine ground lamb, shallots, jalape??os, thyme, rosemary, salt and pepper. Form into 8oz patties, about 1 inch thick.
Grill patties 4 minutes on one side, then flip burgers and grill 4 minutes on the other side. Remove medium-rare burgers from grill and rest 3 minutes.
Cooking: Cranberry Sauce: Heat a medium saucepan over medium heat. Add all ingredients and bring to a boil. Simmer for 30 minutes, until cranberries have burst open and mixture thickens to a jam-like consistency. Serve warm. Refrigerate leftover sauce.
Serving: Spread top & bottom of toasted buns with minced jalapeno and arugula, then add 2 slices per bun of Morbier cheese (a semi-soft cow's milk cheese of France. The cheese consists of a layer of morning milk and a layer of evening milk with a black layer of tasteless ash separating it horizontally in the middle, one of my favorite cheeses to experience). The second choice of cheese, Jarlsberg (mild cow's milk cheese with large irregular holes). Finish with 1 1/2 tablespoons of warm cranberries and close bun.