Friday, April 17, 2015

Lamb and Dill Burger

Burger Sauce:
1/4 cup beer
1 TBS jalapeno, chopped
2 TBS butter
2 TBS brown sugar
1/4 cup balsamic vinegar
salt and pepper, to taste

Burger Mixture:
1 lb ground lamb
4 ozs chopped baby portabello mushrooms
4 ozs feta crumbles
2 TBS dill
2 TBS lime juice
1/2 cup fresh cilantro, chopped
Salt and pepper, to taste

6 burger buns, sliced in half (toasted)
6 slices Havarti Dill cheese
2 cups chopped lettuce
12 thin slices tomato

Dill Yogurt Sauce:
2 TBS fresh dill, chopped
1 cup Greek Yogurt
1/2 tsp jalapeno, chopped
1/2 cup cilantro
1 TBS lime zest
salt and pepper, to taste

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