Mutton burger, arugula pesto and roasted onions

Preparation: 25 minutes
Cooking: 30 minutes
Serves 4

To balance out the pronounced flavor of lamb, the punch should contain seasoning. Strongly ground arugula is used in a tangy pesto that also contains pumpkin seeds instead of pine nuts. Garnish the burgers with pesto, and to quench the veggies' bitterness, top them with a healthy dose of roasted onions and sour cream in place of mayonnaise. We bite the green deeply.

raw materials

grilled onions

1 large yellow onion, cut into 12 pieces
30 ml (2 tablespoons) olive oil
green arugula sauce
25 g (1 cup) arugula
30 ml (2 tablespoons) roasted pumpkin seeds
30 ml (2 tablespoons) olive oil
10 ml (2 teaspoons) lemon juice
5 ml (1 teaspoon) minced garlic
Pie
450 grams of lean lamb
30 g (1/3 cup) rusk
15 ml (1 tablespoon) sumac powder
1 egg
30 ml (2 tablespoons) olive oil
hamburger
4 grilled hamburgers
125 ml (12 cups) sour cream
15 g (12 cups) arugula

to equip

grilled onions

• Place the middle the grill in  of the oven. Heat the oven to 200°C (400°F). Line tray  a baking with a silicone mat or paper parchment.

• On a baking tray, combine onions and oil. Salt and Pepper. Bake for 30 minutes or until onions are softened and golden brown.
arugula pesto
Meanwhile, in a small food processor, puree all ingredients more or less smoothly. Salt and Pepper. For reservations.
pancakes
• In a bowl, combine meat, breadcrumbs, sumac and eggs. Salt and Pepper. With your hands, shape the meat mixture into 4 pieces.
• In a large skillet over medium heat, cook the pancakes in the oil for 4 to 5 minutes on each side.
Burger
• Spread the bread base with sour cream. Put pancakes on it. Distribute the roasted onions, arugula and arugula pesto. close
• Burgers.