INGREDIENTS
Romesco sauce
1 12-ounce jar of roasted red peppers, drained (OR fresh blistered red bell peppers, skin and seeds removed)
1/2 cup walnuts
1/4 cup toasted breadcrumbs
1/2 cup sun-dried tomatoes packed in olive oil
1/2 cup shredded parmesan
1-2 small, fresh garlic cloves
1 teaspoon paprika or Aleppo pepper
The juice of a lemon
1/4 cup olive oil
Salt and pepper to taste
Burger fixin’s
1 pound ground American lamb
1 teaspoon olive oil
Salt and pepper to taste
6 ounces mozzarella cheese
1 cup fresh basil leaves
4 store-bought brioche buns
1/4 cup aged balsamic vinegar
DIRECTIONS
To make the romesco sauce, add all ingredients to the work bowl of your food processor. Pulse until you’ve reached a smooth consistency. Keeps in the fridge for up to 1 week.
To make the burgers, form the meat into 4 patties. Smash the patties into round burgers using your hands, about 4-5 inches across. These will be thin but shrink up nicely to fit the bun. Grill these up at 350 degrees F on your outdoor grill, roughly 3-4 minutes per side (or fry in a skillet over medium-high heat). Season with salt and pepper to taste. If you prefer the burgers medium, simply cook for less time on the flip*. Add sliced mozzarella to each of the patties and allow to melt slightly in the pan.
To assemble the burgers, place a couple basil leaves on the bottom bun, place the cheesy patties on the basil, and top with 2 heaping tablespoons of romesco sauce and a twirl of balsamic vinegar. Top with the top bun and enjoy!
