Montenegro Burger
Lamb Burger with Prosciutto, Ajvar, and Mozzarella. Smokey, meaty and delicious!
Ingredients
Pickled Root Vegetables
- 1/3 Fennel Bulb Sliced Thin (I use a mandoline)
- 1/2 Carrot Sliced Thing (I use a mandoline)
- 1 Small Sprig Fresh Rosemary
- 3/4 cup White Wine Vinegar
Ajvar Sauce
- 1 Small Eggplant
- 1 Red Pepper
- 2 Garlic Cloves
- 1/2 teas Fresh Rosemary (chopped)
- Salt & Pepper to taste
Montenegro Burger
- 4 Hamburger Buns
- 1 lb Ground Lamb
- 1 teas Kosher Salt
- 1 teas Smoked Paprika
- Olive Oil
- 4 ounces Fresh Mozzarella (sliced)
Instructions
Pickled Root Vegetables
- Place the sliced vegetable and rosemary in a glass bowl and cover with white wine vinegar. Let sit at room temperature while you prepare the rest of the burger.
- Drain excess vinegar and discard rosemary sprig.
Ajvar Sauce
- Wrap whole eggplant in aluminum foil. Place directly on hot coals of a BBQ and add wood for extra smokiness. Alternatively, you can place in 425 degrees oven and roast that way. Roast the eggplant until it is soft and collapses.
- Roast the red pepper over the open flame of gas stove. The skin will blister and turn black. Make sure all of the skin is blistered. Place warm pepper in a glass bowl and cover with plastic wrap. Let the pepper sit for about 10 minutes, then use a sharp knife and peel the skin off of the pepper. Scoop out the seeds and cut off the stem and discard.
- Place eggplant, garlic, and rosemary in a food processor and pulse until smooth. Chop the pepper into chunks then add those to food processor and pulse until peppers are mixed in (small chunks are fine).
- Salt & pepper to taste.
Montenegro Burger
- Grill buns in oil or butter until lightly golden.
- Divide the ground lamb into four portions and form patties. Combine the salt and smoked paprika and sprinkle evenly on all four patties.
- Cook the lamb patties in olive oil over medium high heat until desired temperature. Add mozzarella slices to the burgers and cover the pan for a minute or so until cheese is melted. Place the patties on the grilled buns and top with Ajvar and Pickled Root Vegetables.