Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit

The blogger stands, yet again, in front of the refrigerator.

Ingredients present themselves.

Ground lamb.

Pancetta.

Fennel.

Prosciutto.

Leeks.

A light bulb goes off over said blogger’s head.

A bit of chopping, a bit of sautéing, a glass of wine, Joni Mitchell sings softly in the background.

A pretty damn good meal for a weeknight appears on the plate.

The blogger smiles.


Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit


1 lb ground lamb
2 ounce pancetta, chopped
2 ounces prosciutto, chopped
Coarse salt and freshly ground black pepper
Juice of 1 lemon
1 tsp crushed red pepper flakes

Combine lamb, prosciutto and pancetta in bowl and season with salt and freshly ground black pepper. Add red pepper flakes and lemon juice and mix well. Form into nice sized patties and let sit thirty minutes.

1 small leek, rinsed well and chopped
3 fat garlic cloves, smashed and chopped
1 small fennel bulb, sliced
1/3 cup chopped sundried tomatoes in oil
¼ cup roasted chicken stock

In a large skillet over medium heat, add a couple of swirls of extra virgin olive oil and when the oil shimmers, add the leeks and cook until soft, about 10 minutes. Add the fennel and garlic and cook another 10 minutes, adjusting the heat so they do not burn. Raise the heat and add the chicken stock and after it cooks down add the sundried tomatoes. Keep warm over low heat.

In heavy skillet over medium to medium high heat add a swirl of extra virgin olive oil. When it shimmers, add the lamb burgers and cook about 8 minutes, or until browned. Flip the burgers and cook until done to your taste, about 8 minutes for medium, 10 for well done.

Plate the burgers, top with the confit and enjoy.

Makes 3 good sized portions.

Click here for a printable recipe!

One Year Ago on Feeding Groom

Ground Lamb Burgers with a Sweet Leek, Fennel and Sundried Tomato Confit