Recipe provided by | Platings and Parings
INGREDIENTS
1 -1/2 lb ground lamb
1 ½ cups red wine
1 Tablespoon brown sugar
3 Tablespoons butter
1 teaspoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
4 Burger buns
4 ounces goat cheese, softened
1 cup baby arugula
Caramelized onions:
1 Tablespoon butter
1 large red onion, thinly sliced (about 2 cups)
1/4 teaspoon kosher salt
1/4 cup red wine
DIRECTIONS
Boil wine and brown sugar in a small skillet until reduced by half, 20-30 minutes. Remove from heat and stir in butter until melted. Set aside to cool.
Meanwhile, make the onions. Melt butter in a skillet over medium heat. Add onion and salt and stir to combine. Cover and cook 20 minutes, stirring occasionally. Add wine and stir, cover and cook about 10 minutes longer, until onion is caramelized and liquid has evaporated. Set aside.
Prepare grill for medium-high heat. Mix lamb, Worcestershire, salt, pepper and 1/4 cup wine mixture in a bowl. Form meat into four patties. Grill until brown on bottom, about 4 minutes. Flip and brush with additional wine mixture. Continue grilling until cooked to desired doneness, turning and brushing occasionally with wine mixture, 4-6 minutes.
Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then caramelized onions and arugula. Spread goat cheese on top buns and place on top. Serve immediately.
