Quivey's Grove Lamb Burger with Carmelized
Onions and Garlic Sauce

1 lb.                             Artamos Pin Oak Farms Ground Lamb
2 TBL                         olive oil
1 lg.                             onion, sliced ¼ inch rings
4                                  English Muffins, toasted
½ cup                          Garlic Sauce
 

Night before make the garlic sauce.

Form the ground lamb into four, 4 ounce patties.  In cast iron skillet over medium heat, sautee the onions in the olive oil until wilted and just starting to brown.  Remove the onions to a small bowl and set aside, keeping warm.  Raise the heat to medium high and add the burgers.  Brown on one side until juices just start to rise up and appear moist on top surface of burger, flip and cook till desired doneness.  Toast the English muffins.  Divide the onions onto four of the muffin halfs.  Top with two tablespoons sauce each, and then the burgers when done.  Top with remaining muffin halfs and enjoy.

Garlic Sauce

½ cup                           Sour Cream
1 large clove                garlic, peeled and smashed
1 tsp                             Penzy's Lamb Seasoning (more or less)  (Click here to visit Penzy's Web Site)

In small bowl mix all indgredients, cover, and chill overnite for flavor to come out.

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