Lamb & Egg Burger
2 Pounds Ground Lamb
3 Cloves Garlic, crushed
1 Medium Onion, diced
12 Strips Bacon
6 Slices Tomato
6 Slices Pineapple
6 Slices Cheddar Cheese
6 Leaves Lettuce
6 Martin’s Big Marty’s Rolls
2 Tablespoons Olive Oil
Ketchup, for serving
Salt and Freshly Ground Black Pepper, to taste
Preheat oven to 300°F. Line a baking sheet with aluminum foil.
Cook bacon until crispy. Transfer to a paper towel lined plate to drain. Set aside pan with bacon grease for later use.
While bacon is cooking, peel and crush the garlic cloves and dice the onion.
Add the ground lamb, crushed garlic, and diced onion to a large mixing bowl. Season with salt and pepper, to taste, and mix together until combined. Form into 5 or 6 patties, about 5-6 oz. each.
Heat the oil in a large nonstick skillet over medium heat and cook the patties, in batches if necessary, for 4 minutes on each side, flipping once. When the patties have cooked for 4 minutes per side, transfer them to the prepared baking sheet and top each patty with a slice of cheese. Repeat with next batch, if necessary.
While patties are cooking, prepare the lettuce, tomato, and pineapple. Set aside until ready to assemble burgers.
Once the last batch of patties is finished, place baking sheet in the preheated oven and bake for 5 minutes, or until cheese is melted.
Meanwhile, fry the eggs in the pan of bacon grease, in batches if necessary. Set aside until ready to assemble burgers.
Remove patties from oven and assemble burgers on Martin’s Big Marty’s Rolls as follows: bottom bun, lettuce, tomato slice, lamb patty with melted cheese, pineapple slice, ketchup (if desired), 2 strips bacon, fried egg, and top bun.
Serve and enjoy!
Recipe adapted from: https://www.lakegenevacountrymeats.com/recipes/the-great-australian-lamb-burger