Monegasque Burger
A scrumptious lamb burger with herbed mayonnaise, caramelized onions, and goat cheese served on homemade fougasse (or focaccia).
Ingredients
Herbed Mayonnaise
- 1 teas Fresh Rosemary (chopped fine)
- 1 teas Fresh Sage (chopped fine)
- 1 teas Fresh Thyme (chopped fine)
- 1/2 cup Mayonnaise
- 1/2 teas Lemon Zest
- 1/4 teas Dried Oregano
- Salt & Pepper to taste
Caramelized Onions
- 1 Large Onion Sliced ~ 3 cups
- 1 1/2 cup Swiss Chard (chopped) optional
- 1 Tbsp Olive Oil
- 3/4 cup White Wine (I used Sancerre)
- 1 cup Seedless Red Grapes (quartered)
- Salt to taste
Monegasque Burger
- 4 Pieces of Focaccia (or homemade fougasse - see notes below)
- Herbed Mayonnaise (recipe above)
- Caramelized Onions (recipe above)
- 1 1/4 lbs Ground Lamb
- Salt & Pepper
- 1 Tbsp Olive Oil
- 4-8 oz Humboldt Fog or other Goat Cheese
- Microgreens optional
Instructions
Herbed Mayonnaise
- Combine the mayonnaise and the herbs. Salt & pepper to taste. Refrigerate until ready to use.
Caramelized Onions
- Heat the olive oil in a 13" non-stick skillet over medium heat until just warm. Add onions and Swiss chard (if using) and cook, stirring, until onions are beginning to soften (keep heat low enough so that onions don't brown)
- Add wine and cover. Reduce heat once wine starts simmering. Cook over low heat stirring occasionally for about an hour until onions are soft and sweet and liquid is cooked off. Add the grapes and cook for 20-30 minutes until soft. Salt & pepper to taste. Onion mixture should be served warm.
Monegasque Burger
- Cut the bread into four pieces that are burger sized. Slice the bread in half horizontally. Spread mayonnaise on the four bottom pieces. This will be your bottom bun.
- Form four patties from the lamb. Liberally salt and pepper each patty. Heat the olive oil in a 13" non-stick pan until shimmering. Add the lamb and reduce heat to medium. Cook lamb until desire doneness (I like mine medium). Watch the heat as lamb takes a a bit longer than beef to get to same temp and you don't want to burn patties.
- Add the cheese to the patties, cover and cook a minute more until cheese is soft (most goat cheeses won't melt in the same way that cow's milk cheese do, they just get soft).
- Add a scoop of Caramelized Onions (be generous), to the four bottom buns. Place cooked patties on top of the onions. If you want to be fancy, add some micro greens. Top with the rest of the bread and serve.
Notes
For the bread I used Paul Hollywood's recipe but just didn't cut all the way through with the pizza cutter. https://www.bbc.co.uk/food/recipes/fresh_herb_fougasse_70351
Here's what it looked like
