Chef Jennifer Jasinski from Roija shows us how to make a Colorado Lamb Burger.
Rioja Lamb Burgers
5 oz. Burgers/ yields 16 portions
- 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.
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