Lamb Smash Burgers

INGREDIENTS

For the Burgers

2 lbs ground lamb (preferably pasture-raised)
2 tablespoons grass-fed beef tallow (plus extra for frying)
2 medium yellow onions, thinly sliced
1 teaspoon kosher salt (for sweating onions)
4–6 burger buns, toasted
4–6 slices cheese (American, cheddar, or your choice)

For the Special Sauce:

½ cup sour cream
1 tablespoon French onion soup mix (store-bought or homemade)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce

DIRECTIONS

Prep the Onions

Thinly slice the yellow onions and place them in a strainer.
Sprinkle with kosher salt and let sit for 45 minutes to draw out excess moisture.
Pat dry before cooking.

Make the Special Sauce

In a small bowl, combine sour cream, French onion soup mix, Dijon mustard, and Worcestershire sauce.
Stir until smooth.
Refrigerate until ready to use.

Prep the Lamb Patties

In a bowl, gently mix the ground lamb with 2 tablespoons of beef tallow until evenly combined.
Divide into 4–6 equal portions and form into balls.

Cook the Burgers

Heat a cast iron skillet or griddle over medium-high heat.
Add a spoonful of beef tallow to the hot surface.
Place a handful of sliced onions down for each patty, then place a ball of lamb on top (or vice-versa).
Use a spatula (or burger press) to smash the meat flat into the onions, pressing firmly so the onions embed into the patty.
Cook 2–3 minutes until crispy and brown underneath, then flip.
Add cheese and cook 1–2 more minutes until melted.

While burgers are cooking, toast your buns (setting them on top of the meat to absorb the steam).

Assemble

Spread special sauce on the buns.
Add the lamb-onion patty with melted cheese.
Top with bun.
Serve immediately.