Cubano Lamb Burgers

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 3/4 lbs ground lamb
• 4 garlic cloves, chopped
• 2 navel oranges, zest of
• 2 navel oranges, juice of
• 1 tablespoon ground cumin
• 1 1/2 teaspoons coriander
• 3 tablespoons yellow mustard
• hot sauce (tabasco, to taste)
• salt
• fresh ground black pepper
• 1/4 cup vegetable oil
• 12 slices pickles (dill, garlic, or sour)
• 4 slices honey-baked ham (deli-sliced)
• 4 slices swiss cheese (deli-sliced)
• 1 small red onion, thinly sliced
• 1/4 cup red wine vinegar
• 1 tablespoon honey
• 1 (16 ounce) package coleslaw mix
• 1 small red bell pepper, seeded and thinly sliced
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 portuguese rolls, split

Recipe

• 1 in a big bowl, mix the ground lamb, half the chopped garlic, half the orange zest, cumin, coriander, mustard, hot sauce, salt, and pepper.
• 2 evenly divide meat mixture into 4 portions; form 4 large patties about 1-inch thick.
• 3 preheat a skillet with 2 tablespoons vegetable oil over med-high heat.
• 4 add patties to hot skillet; cook for 6 minutes.
• 5 flip and top each patty with three pickle slices, a slice of ham, and a slice of cheese.
• 6 cook patties for another 5-6 minutes.
• 7 place a foil tent over the pan for the last 2 minutes or so to ensure the cheese melts and the fixings heat up.
• 8 while the patties are cooking, make the slaw: preheat a large skillet with the remaining vegetable oil.
• 9 add the remaining garlic and sliced onion to the hot oil; cook for 1 minute.
• 10 add in the remaining zest, orange juice, red wine vinegar, and honey; continue cooking for 1 minute.
• 11 turn the heat off and add the coleslaw mixture, red bell pepper, cilantro, parsley, and salt/pepper to taste, tossing to coat in the warm dressing.
• 12 serve burgers on portuguese rolls with the sweet orange warm slaw on top of the burger and alongside.