Chef-owner Hosea Rosenberg
Differentiate the burger lineup by adding a nonbeef option for meat lovers. At Blackbelly in Boulder, Colo., chef-owner Rosenberg combines ground lamb and pork for a signature burger, adding a blend of rosemary, garlic, cumin and smoked paprika to jack up the flavor. Goat cheese and balsamic onions add a sophisticated touch to the build.
3 lb. ground lamb
1 lb. ground pork
1 tbsp. finely chopped fresh rosemary
1 tbsp. finely chopped garlic
1 tsp. ground cumin
1 tsp. smoked paprika
Salt, to taste
8 oz. goat cheese, softened
8 burger buns, toasted
Lettuce, tomato slices and pickle slices
2 medium red onions, sliced into thick rings
1 cup balsamic vinegar
2 tbsp. honey
1 tbsp. coarse cracked black pepper
1 tsp. salt
1. In large bowl, combine lamb, pork, rosemary, garlic, cumin and paprika; mix well with hands. Form into 8 equal 8-ounce patties.
2. For balsamic onions: In medium saucepan over medium-high heat, combine onions, balsamic, honey, pepper and salt. Bring to simmer; cook to reduce mixture until thick and syrupy, stirring occasionally.
3. To serve, cook burgers to desired doneness on grill or in cast-iron pan. Place patties on toasted buns topped with goat cheese and balsamic onions. Serve with lettuce, tomato slices and pickle.
Photo courtesy of American Lamb Board