By Alexandra Shytsman
Sainte-Maure de Touraine is a creamy, mild goat cheese that can be spotted easily thanks to its light coat of charcoal ash. The cheese’s tanginess is a perfect complement to the rich, grassy flavor of lamb.
For the onions:
- 1 cup filtered water
- 1/2 cup red wine vinegar or apple cier vinegar
- 1 tablespoon sugar
- 1 1/2 teaspoon salt
- 1 small red onion, sliced into thin rounds
For the burgers and assembly:
- 1 pound ground lamb (organic and grass-fed, if possible)
- 1 large garlic clove, crushed or grated
- 1 tablespoon Louisiana-style hot sauce
- 1 teaspoon ground cumin
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon canola oil
- 2 tablespoons mayonnaise
- 2 tablsepoons ketchup
- 4 hamburger buns, toasted
- Romaine or butter lettuce, to serve
- Four 1/2 inch slices of Sainte-Maure de Touraine goat cheese
- Make the onions. In a bowl, whisk together the water, vinegar, sugar, and salt until the sugar is fully dissolved. Add the onions, making sure all the pieces are submerged (if not, add a bit more water). Let sit at room temperature for 30-60 minutes. (Leftover onions will keep in the fridge for up to 10 days.)
- Meanwhile, place the lamb in a large bowl and add the garlic, hot sauce, cumin, salt, and pepper. Using your hands, mix the lamb until all the seasonings are evenly incorporated. Form the mixture into 4 round 3/4 inch thick patties.
- Heat the oil in a large nonstick skillet over medium heat. Cook the burgers for 4 to 5 minutes, until nicely golden on the bottom. Flip and cook the other side for 4 to 5 minutes.
- While the burgers are browning, stir the mayonnaise and ketchup together in a small bowl.
- To serve, divide the mayonnaise mixture among the hamburger bun bottoms and top with lettuce, burgers, drained pickled onions, and goat cheese. Close the burgers with the bun tops and serve immediately.