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Home / Food and Wine Pairings / Lamb burgers with tomato chutney, onion confit, and remoulade

Lamb burgers with tomato chutney, onion confit, and remoulade

Leonard Redé
Wine Pairings:  

This is one of my most requested recipes using a few very flavorful ingredients and you don’t need much more. This takes a little prep, but if you want to elevate your burger game, this is the way. Paired with a big brambly red wine like Carignan this is a show stopper.

Much like a lamb, Carignane has a flavor and character unto itself, but it’s more than this kindred spirit that makes it a pairing for this dish. Native to Spain but a prominent component of red blends in Southern France, it has also found a home at Kivelstadt Cellars in the hills of Sonoma, California. Bringing bright red fruits, dried herbs, and a kick of acidity, it’s the perfect wine to handle the rich, grassy flavors of the lamb and onion confit while complementing the spicy chutney and remoulade.

Ingredients

  • 3 pounds ground lamb
  • 2 tablespoons bread crumbs
  • ½ teaspoon cinnamon
  • ½ teaspoon curry powder
  • kosher salt
  • black pepper
  • 8 good quality burger buns
Onion Confit
  • 1 tablespoon olive oil
  • 6 whole onions sliced
  • 1 cup chicken stock
  • ½ cup white wine
  • Salt and pepper
Remoulade
  • ½ cup mayonnaise
  • 1 tablespoon yellow mustard
  • ½ teaspoon paprika
  • 2 garlic cloves, grated
  • 1 shallot, finely chopped
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon onion powder
  • pinch of cayenne
Tomato Chutney
  • 1 clove garlic
  • ½ teaspoon ginger
  • ½ cup vinegar
  • ½ cup brown sugar
  • 1 14 ounce can tomato diced
  • 1 teaspoon tomato paste
  • ½ cup onion diced
  • 1/8 teaspoon cayenne
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon cinnamon
  • 1 tablespoon currants

Steps

1.

Make the onion confit

In a large cast iron pan sweat the onions in olive oil, add chicken stock and wine and bring to a simmer. Cook slowly until soft and caramelized.

2.

Make the remoulade

In a small bowl, stir together the mayonnaise, mustard, paprika, garlic, shallot, lemon juice, onion powder, and cayenne. Set aside.

3.

Make the tomato chutney

Combine all of the ingredients in a non-reactive saucepan and cook until thick, stirring occasionally. Set it aside.

4.

Make the burgers

In a large bowl combine lamb, bread crumbs, cinnamon and curry powder. Divide the meat into 8 equal portions (about 6 ounces each). 

5.

Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with ample amounts of salt and pepper.

6.

Preheat the grill to medium -high. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes. Flip over the burgers. Cook until golden brown and slightly charred on the second side, 4 minutes for medium rare or until cooked to desired degree of doneness.

7.

Assemble the burgers

Toast the buns to warm.

8.

Spread a tablespoon of remoulade on the bottom half of the bun. Top with a lamb burger, onion confit and tomato chutney.

Chef Image

About Leonard Redé

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