Cassie's Cherry Lamb Burgers with Rosemary and Balsamic
I want to share a recipe with you this week that I recently came up with. As mentioned in my bio, I love cooking and delving into creativity when it comes to food and flavors. A few nights ago, my parents were craving burgers, and seeing as we had just fresh picked a bowl of tart cherries from our cherry tree outside, I couldn’t resist finding a way to use them for dinner!
At the store, I knew I wanted to mix in chopped cherries to the hamburger meat, and when I came across ground lamb I decided to grab a pound of that (in addition to ground beef) because of the way cherry and lamb compliment each other. Of course, it’s known that rosemary is another great pairing for lamb, and we happened to have some fresh rosemary at home…so the playing began!
1 pound organic ground, grass-fed beef
1 pound organic ground lamb
1 tablespoon garlic powder
1/2 cup tart cherries (about 15 or so should do the trick)
1/4 cup dried cranberries
1/4 fresh rosemary, stems removed and finely chopped
1/2 red onion
1 tbsp coconut aminos
Balsamic vinegar of choice (I used a beautiful balsamic condiment called Nerone that I bought in Modena, Italy)
Salt and pepper
Cheese of choice
Sauce of choice (I used a creole Dijon mustard and mayonnaise sauce that was absolutely delicious)
Cut red onion into thin strips and saute in a pan with olive oil, salt and pepper. Add coconut aminos and cook on medium heat until carmalized, stirring often (about 5-6 minutes).
Mix together both pounds of ground meat with clean hands. Add in rosemary, garlic, cherries, cranberries, onions, and salt and pepper as desired. Mix again until well distributed.
Form meat into patties about 3 or so inches in diameter and 1.5 inches thick. Press your thumb into each patty to keep them from bulging when you cook on the grill. Also, brush them with some olive oil on each side to keep from sticking.
Cook on a hot grill (about 375-400 degrees) for two to three minutes on one side, then flip and cook thoroughly on the second side, which is when the burger reaches just under 160 degrees when checking the inside with a thermometer. The meat will continue to cook a bit when you take it off the grill, so you can remove them a little early and not have overcooked burgers (unless you like them that way!).
Prepare: While the burgers rest, get your buns and fixings ready. Cut you tomatoes, cheese, lettuce, etc., and get you sauces ready. Build your burger however you like! I did lettuce, tomato, a drizzle of Nerone and some of the Creole sauce and used a delicious gluten free bun created by a local baker. I have to say, these burgers were amazing! Probably my favorite burger of all time so far, not that I’m bragging… ;)