Gorgonzola Peppamato Lamb Burgers with Caramelized Fennel Slaw
Ã‚Â½ cup sour cream
1 teaspoon Worcestershire sauce
1 teaspoon minced fresh garlic
1 cup (4 oz.) crumbled gorgonzola cheese, divided
3 tablespoon Colavita Extra Virgin Olive Oil, divided
1 dash plus 2 teaspoon kosher salt, divided
1 dash plus Ã‚Â½ teaspoon fresh ground pepper, divided
Ã‚Â½ large sweet onion, sliced into Ã‚Â¼ inch thick slices
1 small fresh fennel head, (about 6oz.) trim off and discard base of head and tough stalks and cut into quarters
4 Roma tomatoes, (2 left whole for grilling, 2 to be sliced later)
1 large fresh red bell pepper, left whole for roasting
2 teaspoon fresh lemon juice
6 red leaf lettuce leaves, shredded
10 fresh basil leaves, sliced thin
2 pounds ground lamb
Vegetable oil for brushing the grill rack
6 Kaiser Rolls split
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium high.
In a small bowl combine the sour cream, Worcestershire sauce, garlic, and 1/3 cup crumbled gorgonzola cheese. Refrigerate the sauce and remaining 2/3 cup of gorgonzola cheese crumbles until needed.
In a small bowl combine 2 tablespoon olive oil and a dash of salt and pepper and blend together with a pastry brush. Brush the onion slices and fennel with seasoned olive oil and place over Direct High heat on grill rack, and then add the 2 tomatoes and the red pepper, to the grill rack, also cooking over Direct High heat, and cover with lid. Grill the onions and fennel turning only once, 4 minutes per side, and turn the tomatoes and pepper occasionally on all sides until the skin is blackened and blistered all over, grilling for about 10 minutes for the tomatoes and 15 minutes for the pepper. When the vegetables are done cooking place them in a medium size bowl and cover with plastic wrap for 15 minutes. *(see notes below if you are using a gas grill)
Remove the fennel and onion slices and set aside for the slaw. Remove the skin and core from the tomatoes and discard, and dice the tomatoes into small chunks and add to a large bowl. Remove skin, stem and seeds from pepper and discard. Cut the pepper into Ã‚Â½ inch by Ã‚Â½ inch pieces and add to the tomatoes. Set bowl aside.
Slice the fennel into thin slices, discarding the core and any tough pieces and place into a medium size bowl. Dice the onion slices and add to the bowl, along with remaining 1 tablespoon of olive oil, lemon juice, shredded lettuce, and basil, toss together and set aside.
Add the ground lamb, remaining 2 teaspoons salt and Ã‚Â½ teaspoon pepper to the tomato, and red pepper. Combine together gently and divide the mixture into 6 equal portions and form into patties to fit the rolls. Refrigerate for 15 minutes.
Brush the grill rack with vegetable oil. Place the patties on the rack over Direct High heat, cover, and cook, turning once, about 4 to 5 minutes per side. While the burgers are cooking, slice the remaining 2 tomatoes into thin slices and set aside. During the final minutes of grilling the patties, add the remaining 2/3 cup of gorgonzola cheese crumbles, dividing equally to the tops of meat patties, and then place the rolls, cut side down on the outer edges of the grill rack to toast lightly, about 30 seconds.
To assemble the burgers place a divided mound of fennel slaw on the top of bottom bun, then divided tomato slices, topped with the lamb patties, divided gorgonzola sauce and then top bun.