Lamb Burgers with Caramelized Red Onions
This recipe uses fresh lamb, but is equally tasty with lean ground beef.
Makes: 4-6 servings
Free of: gluten and all top allergens
Photo: Chris Gonzaga
Ingredients
Caramelized Balsamic Red Onions
- 4 medium red onions
- 4 tbsp (60 mL) balsamic vinegar
- 4 tbsp (60 mL) soy sauce [Optional for soy allergy; use gluten-free brand]
- 4 tbsp (60 mL) olive oil
- Salt and pepper to taste
Lamb Burgers
- 1 egg [or equivalent egg replacer]
- 2 tbsp fresh thyme, finely chopped
- 2 tbsp garlic, minced
- 1 lemon, juiced, zested
- Salt and pepper to taste
Instructions
- For caramelized onions, peel red onions and slice into 1/2-inch (2 cm) rounds.
- Combine balsamic vinegar, soy sauce (if using), olive oil, salt and pepper in a large bowl.
- Add onions to bowl, and gently toss to coat. Marinate one hour.
- Remove onions from bowl, reserving marinade. Place onions in a lightly oiled grill basket, or directly onto the grill.
- Cook for 4 to 6 minutes per side, brushing with reserved marinade until onions are soft and begin falling apart.
- For burgers, gently combine all ingredients in a large bowl. Form into 4 to 6 patties of equal size.
- Lightly oil grill and set barbecue to high heat. Cook burgers for 4 to 6 minutes per side, or until a meat thermometer inserted into the middle of the burger reaches at least 160°F.
- Remove from grill, top with caramelized balsamic red onions and serve with your favourite gluten-free bun and condiments.
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