Gridiron Grill: Colorado Lamb Burger

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Chef Jennifer Jasinski from Roija shows us how to make a Colorado Lamb Burger.

Rioja Lamb Burgers

5 oz. Burgers/ yields 16 portions


Lamb burger

  • 3# lamb scraps or shoulder meat
  • 1# bacon scraps
  • 1# fat back
  • 1 oz. oregano
  • 1 oz. sage

Grind all above ingredients together 2 times in meat grinder with ¼ inch die.

Make 16 burger patties, each 5 ounces.

Grill to your desired temperature.

Garnish with-

A small handful of fresh baby arugula lightly dressed with olive oil, lemon juice, salt and freshly cracked black pepper.

2 slices ripest and sweetest heirloom or plum tomato

2 slices fresh mozzarella cheese, not that grated / sliced stuff, melted on burger

2 T. Chipotle aioli- combine 1cup mayonnaise and 2T. chopped chipotle peppers (in adobo sauce), stir well and season with a little kosher salt.

Best quality Potato Bun (should be 4” or so). At Rioja we proof 4 oz balls of pizza dough, flatten them out a little, brush them with olive oil and sprinkle with parmesan cheese before baking them fresh at 550 degrees for 12-14 minutes or until toasty.

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