Lamb and Sausage Burger with a Roasted Pepper Medley
Lamb is a great substitute for a beef burger and the addition of pork sausage meat creates a nice balance to the somewhat “gaminess” of lamb. Fire roasting hot peppers is an simple but tasty way to spice up and add a bit of heat to this lamb and sausage burger. Best of all this is a perfect burger for entertaining guests – the pronounced flavors of the burger stand up to full bodied wines and heady beers.
Lamb and Sausage Burger Directions
- Place a few jalapenos, a Hungarian hot pepper, red pepper, and a poblano pepper (or any other medley of peppers you like) on an open flame grill. Turn the peppers as each side becomes black and charred. Once the peppers are completely charred, remove them from the grill and place in a bowl. Cover the bowl with cling film to allow the residual steam and heat to loosen the charred skin from the peppers. Peel and seed when cooled. Alternatively you can roast the peppers in the oven at 425 F, turning them occasionally as they blacken.
- In a bowl combine 1 lb of ground lamb with 1/2 lb of pork sausage meat. If un-casing sausages, use 1 large sausage for every half pound of lamb. Thoroughly mix and form the meat into 6 oz patties. Cover and set the patties aside in the fridge for a half hour to set up so they won’t fall apart during the cooking process.
- Season the outside of the lamb and sausage burger patties with salt and pepper. To prevent the burgers from sticking, make sure to oil the grill and lightly oil the patties just prior to cooking. Cook the patties on the grill for approximately 5 minutes a side or until the burgers have reached a minimum internal temperature of 160 F.
- The lamb and sausage burger (as well as the peppers) pair up well with just about any cheese so choose your favorite such as; mozzarella, havarti, or even cheddar. Lightly toast your buns and dress the burger with condiments, lettuce, and serve.