Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 6

INGREDIENTS

ROASTED GARLIC AND ROSEMARY SPREAD

1 medium head garlic

2 tablespoons extra virgin olive oil, divided

1/4 teaspoon sea salt

2 tablespoons mayonnaise

1/2 teaspoon finely minced rosemary

BURGERS

2 pounds ground American lamb

2 tablespoons minced red onion

1 teaspoon finely minced rosemary

1- 1/2 teaspoons sea salt

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

DIRECTIONS

ROASTED GARLIC AND ROSEMARY SPREAD

Preheat oven to 425°F. Trim the woody bottom end from garlic so that all the cloves are exposed. Set a large square of foil into an ovenproof ramekin, add 1 tablespoon olive oil, sea salt, and the head of garlic trimmed side down. Wrap foil tightly around the garlic. Bake 20 – 25 minutes, or until garlic is translucent and very soft. (Be mindful as you check – the steam plume can be very hot.)

Allow garlic to cool. Squeeze cloves out of papery skins into a small bowl. Mash cloves with remaining tablespoon olive oil until smooth. Stir in mayonnaise and rosemary. Add sea salt to taste. Set in fridge to chill.

BURGERS

Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.

In a medium bowl, combine ground lamb, red onion, rosemary, sea salt, garlic powder, and pepper. Knead just enough to evenly distribute onion and spices throughout. Form meat into six patties; use your thumb to make a dimple in the center of each.

Place patties over hottest part of grill. Grill 3 – 4 minutes, flip, and grill another 3 – 4 minutes. If needed, move burgers to indirect heat and cover 2 – 4 more minutes until temperature reaches 130 degrees F for medium rare or 150 degrees F for medium. Pull burgers from grill; rest 5 minutes, allowing temperature to rise another 10 degrees.

Serve burgers on toasted brioche buns with greens, sliced red onion, and prepared roasted garlic and rosemary spread