Waffled Lamb Burgers (GF)

And we present to you, the final round of Waffle Fest 2014, the Waffled Lamb Burger. Made with 100% grass-fed local lamb, the pièce de résistance …


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For the waffles:

  • waffle mix
  • 1 tablespoon homemade garlic & chive compound butter, melted
  • freshly cracked black pepper

For the lamb burgers:

  • 10 ounces ground lamb (We got ours from Atoka Lamb and we highly recommend them.)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons stone-ground mustard
  • 1 local pasture-raised egg white
  • kosher salt and black pepper, for “crust” on burger patties
  • 1/2 of a tomato, sliced
  • 1/2 of an avocado, sliced
  • 1 banana pepper, seeded and sliced
  • 1 jalapeño, sliced
  • local grass-fed raw gruyere cheese (Check out Wagon Creek Creamery, they’re pretty rad.)

For the aioli (French mayonnaise):

  • 1 local pasture-raised egg yolk
  • 1 teaspoon ground mustard powder
  • 1/3 cup olive oil
  • 2 (or more) tablespoons sriracha
  • 1 tablespoon organic lime juice
  • kosher salt and white pepper, to taste

For the fries:

  • 1 organic garnet sweet potato, cut into 1/2″ thick sticks (A.K.A. french fry cut)
  • olive oil, for drizzling
  • kosher or sea salt
  • freshly cracked black pepper
  • smoked paprika

For the fry sauce:

  • 2 tablespoons aioli (before you add in the sriracha & lime)
  • 1 teaspoon organic distilled white vinegar
  • 2 tablespoons organic ketchup
  • 2 teaspoons fresh or dried dill
  • kosher salt & black pepper, to taste


1. Preheat oven to 425*F/218*C. Place cut sweet potatoes on a (preferably silpat lined) baking sheet. Drizzle with olive oil and toss to coat. Sprinkle with salt, cracked black pepper, and smoked paprika. (Don’t get too carried away with that salt, though. M had a bad experience helping L one time. She doesn’t like to talk about it.) Stick those bad girls in the oven to “fry” up while you prepare the rest of the meal. L didn’t keep track of how long they take to cook, but we’re going to say ’round about 30 minutes. Stir them every so often to ensure proper browning.

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2. In a small bowl, add your egg yolk and mustard powder. Whisk until smooth and creamy. Slowly (and we mean slllooowwwlllyyy) add in the olive oil while whisking constantly. (This disperses the oil into the egg yolk, which will emulsify it into one deliciously awesome sauce.) Start off by adding just a couple drops of oil at first, we want to make sure that the aioli has properly begun to emulsify before we can start whisking in a steady stream of oil. When all of the oil has been added successfully, reserve 2 tablespoons in a small bowl for the fry sauce. Mix in the sriracha, lime juice, salt, and white pepper. Season to taste.

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3. Add white vinegar, ketchup, and dill to reserved aioli. Season with salt and black pepper to taste.

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4. In a medium sized bowl combine smoked paprika, cumin, chili powder, black pepper, stone-ground mustard, egg white, and ground lamb. Dig in there with your fingers, it’s pretty much a requirement around here. (M says it’s because L likes to get blood on her hands. L thinks she might be onto something.) Separate the lamb mixture into two *roughly* equal sized portions. Stick those in the fridge to chill out. (Get it?)

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5. In a large sauté pan, heat some oil (or more of that delicious compound butter) over medium heat. Toss in your banana and jalapeño peppers and give them a quick sauté. We just want to lightly brown and caramelize them for added flavor. Remove from pan and set aside for later.

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6.  Using your hands (again) form your lamb burgers into patties. Liberally sprinkle the tops of each one with salt and pepper. Place them seasoned side down in the same pan you cooked your peppers in. (Happy wife, happy life. Right?) Now liberally sprinkle the unseasoned side with salt and pepper.

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7. Prepare your waffle mix according to package instructions. Add in melted butter and black pepper. Pour waffles into preheated waffle iron and cook to desired crispness.

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8. Now is probably a good time to flip your burgers. Once flipped, top with cheese. It’s also probably time to take out your sweet potato fries. Go ahead and turn off the oven, but stick the pan with the burgers in there to finish the cooking process and melt that cheesy goodness.

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9. When your waffles are ready to go, move to a plate and top with sriracha lime aioli. Place avocado and tomato slices on top. Remove the lamb burgers from the oven. (See how nicely that cheese melted? YUM.) Carefully slide each burger patty on top of the tomatoes and top with sautéd peppers. Grab a side of sweet potato fries and share your fry sauce with a loved one. You’ll also benefit from a knife and fork. You’re welcome.


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We also recommend cracking open a favored cold beverage. Ours are Virgil’s Zero Root Beer (L) and Real Cola (M).

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M took one bite and said this was the best burger she has ever had. A perfect end to a perfect day.




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