A delightful twist on classic lamb burgers, paired with a tangy tomato relish and creamy goat cheese.
Combine the ground lamb, minced shallot, capers, chopped basil, and ground pepper in a mixing bowl.
Mix gently to avoid overworking the meat, which can make the burgers tough.
Divide the mixture into four equal portions and shape into patties.
Make a slight indentation in the center of each patty to prevent puffing during cooking.
Coat each patty with cornmeal on both sides.
This adds a crispy texture to the burgers.
Heat a grill to medium-high and lightly oil the grates.
Ensure the grill is hot before adding the patties to prevent sticking.
Cook the patties for 6-7 minutes on each side or until desired doneness.
Use a meat thermometer to check for an internal temperature of 160°F for medium.
In a saute pan, heat olive oil and cook the tomatoes and red onion for 5 minutes.
Stir occasionally to prevent sticking.
Add sugar, salt, and pepper to the pan, stir, and remove from heat.
Let the relish cool slightly before serving to enhance the flavors.
Toast the burger buns on the grill, cut side down, until lightly browned.
Keep an eye on the buns to avoid burning.
Spread goat cheese on the toasted buns, add the cooked patties, and top with the tomato relish.
Serve immediately for the best taste and texture.
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