Lamb Burger

Ingredients

• 1 Shallot
• 1 red bell pepper
• 5 tbsp olive oil
• 150 ml dry white wine
• 1 tsp freshly chopped thyme
• 2 tbsp crème fraîche
• Salt
• a splash lemon juice
• Pepper
• 1 Garlic clove
• 1 tbsp capers
• 300 g ground lamb (salt meadow lamb)
• 1 tsp freshly chopped rosemary
• 1 baby fennel
• 4 slices whole grain bread

Instructions

1. 1.

   Peel and finely dice the shallot. Wash, halve, clean, and chop the bell pepper. Sauté both together in 1 tbsp hot oil in a small pot until lightly golden brown. Deglaze with wine and simmer gently for about 10 minutes until soft. Add thyme and blend with an immersion blender. Let it reduce into a creamy sauce while stirring occasionally. Stir in crème fraîche, remove from heat, and season with salt, lemon juice, and pepper. Allow to cool slightly warm.

2. 2.

   Peel and finely chop the garlic. Drain the capers; set some aside for garnish and finely chop the rest. Mix both with the ground lamb, fold in rosemary, and season with salt and pepper. In a hot pan with 2 tbsp oil, brown the patties on both sides for 1–2 minutes each. Leave the center raw or cook slightly longer if desired.

3. 3.

   Wash, clean, and cut four nice rings from the middle of the fennel. Fry them in the remaining oil until golden brown on both sides, seasoning with salt and pepper.

4. 4.

   Spread the bell pepper cream on the bread slices and top with the lamb patties. Garnish with fennel rings and the remaining capers before serving.