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Recipe

Sunny Side Up Aussie Lamb Burgers with Roasted Root Vegetables

Presented by True Aussie Lamb

Servings: 4

This burger is bursting with bright colors and flavors, from the tangy pickled red onions to the sweet roasted vegetables, savory lamb and a rich sunny-side-up egg topping it all off. If you prefer, you can serve it bunless on a bed of lightly dressed baby spinach, and they’re also nice with a side of tzatziki sauce.

Ingredients

  • 1/2 medium red onion, thinly sliced
  • 1/4 cup lime juice
  • 2 tsp. sugar
  • Kosher salt
  • 1 medium turnip, sliced crosswise 1/4 inch thick
  • 1/2 sweet potato, sliced crosswise 1/4 inch thick
  • 3 Tbs. olive oil, more as needed for the grill pan
  • 1 medium red beet, sliced crosswise 1/4 inch thick
  • Freshly ground black pepper
  • 1 clove garlic, crushed
  • 1 tsp. dried oregano
  • 1 tsp. ground cumin
  • 2 oz. baby spinach
  • 1-1/2 lb. ground Australian lamb
  • 4 large eggs
  • 4 brioche or pretzel buns, toasted if you like

Preparation

  • Heat the oven to 450°F.
  • In a glass jar or other lidded container, combine the onions with the lime juice, the sugar, and 1 tsp. salt. Shake well and set aside, shaking occasionally.
  • In a medium bowl, combine the turnip, the sweet potato, and 1 Tbs. of the olive oil. Toss well to coat. Arrange the vegetables in a single layer on a large parchment- or foil-lined rimmed baking sheet. Add the beets to the bowl, along with another 1 Tbs. of oil, and toss to coat. Transfer the beets to the baking sheet, keeping them separate from the sweet potato and turnip. Season with salt and pepper. Roast the vegetables, flipping once, until soft on the inside and browned on the outside, 25 to 35 minutes.
  • Meanwhile, in a small food chopper or food processor, pulse the garlic, oregano, cumin, 1-1/2 tsp. salt and 1 oz. of the spinach until coarsely chopped. Transfer to a medium bowl, add the lamb and mix well. Shape into 4 patties about 4 inches wide and 1 inch thick.
  • Heat a grill pan over medium high heat, and brush with olive oil.  Add the burgers and cook, flipping once, until the burgers are cooked to your liking (145°F for medium).
  • Heat a cast-iron or nonstick skillet over medium-high heat. Add the remaining 1 Tbs. of oil, and crack all four eggs into the skillet. Cover and cook until the whites are set, but the yolks are still soft, 3 to 4 minutes.
  • Drain the pickled onions. Divide the remaining spinach among the four bottom buns. Pile the pickled onions and roasted vegetable slices on top. Put the burgers on the buns, then top with the fried eggs and serve with the top buns.

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