Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
1 1/4 teaspoons olive oil
1 2/3 cups thinly sliced onion (about 1 large)
3/4 teaspoon brown sugar
3/8 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
13 ounces lean ground lamb
8 (1.3-ounce) mini sandwich buns (such as Pepperidge Farm)
2 tablespoons crumbled blue cheese
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion and sugar to pan; cook 10 minutes, stirring frequently. Stir in 1/8 teaspoon salt. Reduce heat; cook 8 minutes or until tender and browned, stirring occasionally. Keep warm.
Combine remaining 1/4 teaspoon salt, pepper, and lamb in a large bowl. Divide lamb mixture into 8 equal portions; shape each into a 1/2-inch-thick patty. Place patties on the rack of a broiler pan coated with cooking spray; place rack in pan. Broil 6 minutes, turning once after 3 minutes. Remove from oven; let stand 3 minutes.
Broil buns, cut sides up, 2 minutes or until lightly toasted. Place patties on bottom halves of buns; top each patty with about 1 1/2 tablespoons caramelized onion and about 3/4 teaspoon blue cheese. Cover with top halves of buns.
Nice idea to pair lamb with blue cheese and carmelized onions. I could not find the small buns, so we had larger burgers (which was fine). I skipped the olive oil and used reduced-fat blue cheese to cut fat and calories. We also added fresh spinach and roasted red peppers to the sandwiches.
Served with the CL lemon-herb orzo, a tomato and kalmata olive salad in balsamic dressing, and some broiled asparagus. Very satisfying.
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