Lamb Burgers with Spring Onion, Goat Cheese, and Potato Wedges
I can’t resist spring onions, not only because they look like big-bellied scallions, but also because of their delightfully sweet and oniony flavor. For this recipe these unique onions char in a cast-iron skillet, along with the burgers and buns. The burgers are made with ground lamb speckled with goat cheese and cooked in a good amount of butter for a tender and flavorful patty. To complete the dish seasoned potato wedges are roasted in the oven until browned and crispy.
Ingredients
- 2 large Yukon Gold potatoes scrubbed and cut into wedges
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- Kosher salt and sepper
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 8 oz ground lamb 85% lean
- 2 oz goat cheese
- 3 spring onions white and light green parts only, trimmed and cut in half lengthwise
- 2 burger buns
- Arugula and Dijon mustard for serving
Instructions
- Preheat oven to 425°.
- Place potatoes in a large bowl with smoked paprika, cumin, 1/2 tsp salt, and 1/4 tsp pepper. Drizzle with olive oil and toss to coat. Transfer to a sheet pan and set bowl aside. Spread potatoes into an even layer and bake for 15 minutes. While baking, add lamb to the empty bowl and crumble in goat cheese. Add a pinch of salt and pepper and gently combine with your hands. Form into two patties that are slightly wider than your burger buns. Set aside.
- Flip potatoes and return to oven for another 10-15 minutes, until well browned.
- Meanwhile, add butter to a large cast-iron skillet over medium heat. When butter has melted add patties and cook for about 2 minutes per side, or to desired doneness. Remove to a large plate.
- Add spring onions to the skillet cut-side-down and cook for 1-2 minutes until browned then flip with tongs and cook for 1-2 minutes more. Remove to the plate with burgers.
- Add burger buns to the skillet cut-side-down and toast for 2-3 minutes then remove. Spread a thin layer of Dijon mustard on top and bottom buns. Assemble burgers with bottom bun, burger patty, arugula, spring onions, and top bun. Serve with potato wedges.