Pineapple Lamb Burgers
These Pineapple Lamb Burgers have all the spices, the bold flavors of lamb, a sweet slice of pineapple, and a tangy sauce in between buttery brioche buns.
- Prep time
- 25 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 lbs of ground lamb
- 1 1/2 tsp of kosher salt
- ground pepper (to taste)
- 2 Tbsp of Brazilian Sofrito (or 4 cloves of garlic, minced)
- 1/2 tsp of paprika
- 1/4 tsp of ground nutmeg
- 1/2 tsp of cayenne pepper
- 1/2 tsp of ground cinnamon
- 1/2 tsp of ground cumin
- 1/2 tsp of mustard powder
- 5 oz goat cheese
- 3 Tbsp sour cream
- 1-2 Tbsp water
- 1 whole pineapple (peeled, cored and sliced)
- Olive oil for drizzling
- 6 brioche buns
- lettuce (red onion slices, and old school whole grain dijon mustard for assembling)
Instructions
- 1
First make the goat cheese cream by pulsing the cheese, the sour cream and a few drops of water in a blender. Let it sit in the fridge until it's time to assemble the burgers.
- 2
In a medium bowl, mix in all the spices, the Brazilian Sofrito and the salt and pepper with the ground lamb, and set aside.
- 3
Brush the pineapple slices with some olive oil, and season it with some salt, pepper and a little pinch of cinnamon.
- 4
Preheat the grill to 350F, and shape the patties in the meantime.
- 5
Grill the pineapples first, and then the patties (unless you're grill is big enough to grill everything at the same time).
- 6
Assemble the burgers by spreading the mustard on the buns. Then stack with the lettuce, the patty, the goat cheese cream, the grilled pineapple, and raw red onions.