If I had one food I had to eat everyday, it would be burgers—now I am not talking burgers with white buns and fake cheese, I am talking perfectly seasoned meat with ALL the toppings.  Toppings make the burger or in my case the “bun-less” burger bowl!

Raise a hand if you are you ready to do burger season with me all summer long, because I know I am!  And really, go for ALL the toppings…you will thank me later!

I came home from vacation the other day and had absolutely nothing in my fridge, but I did find some ground lamb in my freezer from US Wellness Meats so I knew burgers were in order. Burgers are my go to when I am hungry and want some comfort food!

I picked up some fresh, peppery arugula and the creamiest of goat cheese at the farmer’s market for my toppings!  These lamb burgers are so simple to make and you will LOVE them!

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Lamb Burgers with Red Wine Caramelized Onions and Goat Cheese

Red Wine Caramelized Onions

• 2 tbsp butter
• 1 large sweet white onion or red onion (or 2 small ones)
• 1/4 cup red wine, preferably cabernet or merlot
• 1/4 tsp Celtic sea salt

Lamb Burgers

• 1 lb ground lamb, preferably grass-fed
• 1/2 tsp Celtic sea salt
• 1 1/2  tsp Primal Palate’s Gyro spice blend
• 2 oz herbed soft goat cheese
• fresh arugula
• kalamata olives
• lemon zest

Directions

• Warm a skillet to medium heat and melt the butter.  Add the onions to the pan and reduce the heat to the lowest possible setting.  Sauté the onions for 45 minute to 1 hour or until the onions are very soft, stirring a few times.  Stir in the wine and salt.  Continue cooking for 15 minutes or until the wine has mostly evaporated.
• Warm a skillet or grill to medium heat.  Shape the burgers into three patties and sprinkle both sides generously with salt and Gyro spice blend.
• Sear the burgers in a skillet or the grill for 4-4 1/2 minutes (depending on the heat and thickness), flip and continue cooking for 4-4 1/2 minutes on the other side.
• Plate with arugula, topping with a spoonful of caramelized onions, goat cheese, kalamata olives, lemon zest and a sprinkle of fresh cracked black pepper.