Lamb Burgers & Sweet Potato Fries
This is one of our favorite family meals and the combination of flavors is unbeatable! You can never go wrong with this Lamb Burger and Sweet Potato Fries recipe.
You Will Need:
1 lb. Ground lamb (the better quality the meat, the better the flavor)
1 Tbsp. Sea salt
2 tsp Fresh ground Black Pepper
1 tsp Ground Coriander
1 tsp Ground Cumin
3-4 Beets, rinsed and slice in half
2 cups Arugula, rinsed and tossed in olive oil & balsamic vinegar
1 pack Blue cheese, crumbled
1 Onion, finely sliced
3 Garlic Cloves, minced
1 Tbsp. Butter
1 Tbsp. Olive oil
1 tsp Red chili flakes
1 Tbsp. Brown sugar
3 Tbsp. Apple sauce
1 tsp Sea salt
4 Brioche buns
4 Sweet potatoes, sliced into strips
4 Tbsp. Coconut oil Salt & Pepper
In a medium bowl lightly whisk the egg until combined, then add the lamb and spices. With your hands, work the mixture until thoroughly combined, then form into 4 patties.
In a small skillet, over medium-low heat combine the butter and olive oil. Add the onion, salt, chill flakes and brown sugar. Stir until the sugar had dissolved into the oil, then sauté for 5 min or until the onions are translucent. Add the garlic and cook for 1 min. Add the apple sauce and turn heat down to low.
Simmer until golden in color, remove from heat and set aside. In a bowl combine the arugula, olive oil and balsamic and lightly toss.
On the Outpost™ grill place your big cast iron skillet in the center, add the coconut oil, sweet potatoes and seasoning. If you don’t have a cast iron skillet, you can make a foil parcel, but I would recommend doubling up on the bottom and covering over the top for the first 15 min.
Place the beets directly on the grill with the skin side down first. Cook for 20 min, stirring the sweet potatoes as needed and turning the beets.
Place the lamb burger patties on your Breeo® fire pit. I like my burgers to be medium, so I cook them for 3 - 5 min on either side, depending on the thickness of the patty.
When you’ve turned over your patties add the brioche buns to the Outpost grill to lightly toast the inside, watch them closely because they will burn fast.
Pull the beets from the grill when they feel slightly squishy to the touch. Slice them up and place them in a bowl with a splash of balsamic, olive oil and a pinch of salt & pepper.
Remove everything from the grill and build the perfect burger! I like to start with the onions, then the burger patty, blue cheese crumbles, arugula, and beets.