Lamb Burger Stuffed with Jalapeños and Panela Cheese
WHAT YOU NEED
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onions
- 1 teaspoon Kosher salt
- 1 teaspoon red pepper flakes
- 3 garlic cloves, minced
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 1/4 cup chopped fresh mint
- Zest of half a lemon
- 1 1/2 pounds ground lamb
- 4-5 ounces of Cacique® Panela cheese, sliced lengthwise
- 2 roasted jalapeños, julienned
- 4 hamburger buns (brioche, sour dough, make sure it’s good quality)
- Stone ground mustard
- 1 beefsteak tomato, sliced
- Lettuce
- For the Mint Crema Sauce
- 1/2 cup of Cacique® Crema Mexicana
- 1/2 tablespoon honey
- Lime zest
- 1/2 cup chopped fresh mint
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground
HOW TO MAKE IT
- Coat a large sauté pan with olive oil, toss in the diced onions. Bring the pan to medium-high heat and cook the onions for 3 to 4 minutes. Add the salt, red pepper flakes, garlic, black pepper, and ground cumin and cook for 2 to 4 more minutes. Turn the heat off and let cool.
- In a large bowl, combine the lamb, the cooled onion mixture, the mint, oregano, and lemon zest. Mix well (I use my hands). Make a little "tester patty," cook it and taste for seasoning. Adjust accordingly.
- Divide the lamb mixture into 8 equal patties about ¼ of an inch thick and 3 inches in diameter. To assemble the burger, add the slice of Panela cheese and a few strips of the jalapeños in the middle of one patty. Place another patty on top and pitch the round edges to close the cheese so it doesn’t ooze out.
- Grill the burgers to your desired doneness, 3 to 4 minutes per side for medium-rare. Remove the burgers from the grill and let rest for 3 to 4 minutes.
- In a small bowl, add all of the ingredients for the Mint Crema Sauce and mix well. On the bottom bun, place a spoonful of the Mint Crema Sauce and begin to assemble your burger.
