Spicy Onion Marmalade
Both recipes adapted from BrooklynFarmhouse
2 large red onions, peeled and thinly sliced into half moons
2 large yellow onions, peeled and thinly sliced into half moons
4 tablespoons extra virgin olive oil
1/2 teaspoon thyme leaves, chopped
3 whole dried chiles or 1 teaspoon dried chile flakes
Kosher salt and freshly ground black pepper
1-2 tablespoons balsamic vinegar
1 teaspoon honey
Heat the olive oil in a large, heavy saute pan over medium heat until hot. Add the onion slices and stir to coat. Add the thyme, chiles, salt, and a few grindings of black pepper. Turn the heat down to low.
Cook the onion mixture, stirring occasionally, until the onions have cooked down and have caramelized, 30-45 minutes. Add a tablespoon of water if you notice the onions sticking to the bottom of the pan.
Stir in the honey and the balsamic vinegar to taste. Taste and correct for salt. Remove any remnants of the whole chiles (if using) before serving.
Lamb Burgers
1 pound pasture-raised ground lamb
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons fresh coriander, chopped
2 cloves garlic, minced
1 teaspoon kosher salt
Baby arugula
Sharp white cheddar, to taste
Whole wheat rolls or hamburger buns
Preheat the grill. In a medium bowl, combine the lamb, the cumin, the fresh and ground coriander, the garlic, and the salt. Mix gently with your hands (do not over mix or your burgers will be tough). Form into four even balls, then flatten the balls slightly.
Place the lamb patties on the grill. Cook until grill marks appear, 3-4 minutes. Flip patties over and cook on the other side for another 3-4 minutes for medium rare. (Cook longer for a more well-done burger.)
Place each burger on a warmed roll or bun, top with cheddar cheese, a dollop of the spicy onion marmalade, and arugula.
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