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Lamb Burger Stack


I love burgers and I love lamb burgers even more. The lamb has a slightly different flavor that pairs very well with fennel, goat cheese, and sautéed red onions. The reason I like to stack the burgers together is I want double the meat and the layering adds height to the dish. You can also top this with Paleo Mayo or Dijon mustard.  Dana requests this meal at least once a month and I am always happy to oblige.

From our kitchen to yours, Bennett


1 pound ground lamb
1 tablespoon ground fennel seeds
3 cloves garlic, minced
1 teaspoon sea salt
1 teaspoon pepper
1 large red onion, sliced
1 cup baby portobello mushrooms, sliced
1 tablespoon extra virgin olive oil
2 tablespoons goat cheese (primal optional)


Sauté the red onion, mushrooms, garlic, and olive oil at medium heat
Combine the lamb, fennel, and spices into a medium bowl
Make 4 – 4 oz. burger patties
Heat a cast iron skillet to medium-high heat for about 5 minutes (do not add oil to the pan)
Place the burgers on the hot skillet and press the burger down with a spatula
Cook the burger for 3-4 minutes on each side and set aside to rest
Check the red onions and mushrooms which should have caramelized and softened
Place 1st burger down with a button of soft goat cheese
Put some of the red onion mixture of the goat cheese and place a 2nd on top of the combination
With the 2nd burger in place, repeat the goat cheese and red onion mixture on top of the 2nd burger

Serves 2-4


WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $10: Porcupine Ridge (Coastal Region, South Africa)
Moderate $35: Carlisle Bennett Valley Syrah (Sonoma County, CA)
Splurge $55: d’Arenberg The Dead Arm Shiraz (McLaren Vale, Australia)



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