We defrosted some of my birthday mutton stash to make this dinner. Unlike for some past Mutton meals, we opted to go for some ground meat to make burgers. For these, we decided to try to complement the flavours of the mutton by building the patties with finely diced red onion, and then we topped them off with sauteed mushrooms and melted havarti. As for the sauce, if you’re not a fan of horseradish, worry not! Swap it out for some garlic powder, and you’re good to go (that was how my wife opted to roll, and it worked out satisfactorily).
We served these with Delicata Squash Fries. However, this meal would also go well with other fries options like Sweet Potato Fries or Yellow Bean Fries. Side Salads would also be great with these burgers.
Time: 20 Minutes
Ingredients:
- Ground Mutton/Lamb (4 oz per burger)
- Red Onion
- Any burger toppings you like (we used sauteed mushrooms)
- Any cheese you like (we used havarti)
- Salt
- For the aioli:
- Mayonnaise
- Thyme (dried or fresh)
- Horseradish
Method:
- Dice your onion finely, and mix it in with your mutton/lamb with a little salt. Form your patties.
- Heat a griddle, and spray it down with some oil to prevent sticking (or grill your burgers)
- Place your patties on the hot surface, and cook for about 6-8 minutes, and then flip.
- While your patties are cooking, combine your aioli ingredients, and spread on your bun(s). Also, prep any toppings that need to be sauteed at this point.
- Let cook for another 6-8 minutes. Give your burgers a quick temperature check to make sure they are up to about 150 degrees F (we prefer our ground meat to be cooked well done).
- When your meat is to your desired temperature, add your preferred toppings, and place a layer of cheese on top (if using). Then, pour a little water on your griddle, and cover with a big pan lid to melt the cheese.
- When the cheese is melted, and the burgers reach 160 degrees F, you’re good to go.
- Plate, devour, and enjoy!
