Gridiron Grill: Colorado Lamb Burger

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

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.

AlertMe