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This modern twist on lambchops and applesauce will be sure to blow your mind. People usually have a love or hate relationship with lamb – and I love it! This burger totally brings all the right flavors to your next summer meal. Yields: 4–6 burgers
16-ounce Mason jar
2 Granny Smith apples, sliced thin
1 red onion, sliced thin
1 large pinch of salt
2 tablespoons Tonnelli Red Wine Vinegar
1 tablespoon sugar
water to cover
1 and 1/2 cups Gefen Light Mayonnaise
3 cubes Gefen Frozen Garlic
1/4 cup walnuts
pinch of salt
water, to thin
1 pint baby bella mushrooms
1 and 1/2 pounds ground lamb
4 sage leaves
4 mint leaves
salt
pepper
2 cubes Gefen Frozen Garlic
In a 16 ounce Mason jar, add your apple and onion slices. Fill until just covered with water. Add the rest of ingredients. Let it sit in the fridge for a few hours or up to two days.
In a food processor, blend the mayo, garlic, walnuts, and salt until smooth. Thin out with water until it reaches your desired consistency.
In a food processor, grind the mushrooms until very fine. Sauté in olive oil with salt and pepper. It will end up looking like browned ground meat. Set aside in a bowl to cool.
In the same food processor, blend the sage leaves, mint leaves, and garlic until it resembles a paste. Mix this paste into your ground lamb along with salt and pepper. Add the cooled mushrooms to the mixture.
Form round patties from the mixture and cook for a few minutes a side on an oiled hot cast iron pan or grill.
Shmear a toasted challah bun or bun of your choice with garlic walnut aioli. Top with a lamb burger and pickled apples and onions. If you desire an added crunch, add some kale, as well.
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