Lamb Burgers with Brie and Quick Pickled Red Onions

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 red onion, very thinly sliced
• 1/4 cup vinegar (rice vinegar, cider vinegar white wine vinegar or red wine vinegar)
• 1/2 teaspoon sugar
• 1 1/2 pounds ground lamb
• salt and freshly ground black pepper
• 8 ounces brie cheese, sliced
• 4 slices of tomato
• 4 burger buns

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Toss the thinly sliced red onion with the vinegar, sugar and a pinch of salt in a small bowl. Let stand at least 15 minutes, stirring once, then drain.

2. Gently mix the ground lamb with salt and freshly ground black pepper. Do not overwork it.

3. Shape the lamb into 4 patties, slightly wider than the buns, and press a shallow dimple in the center of each.

4. Heat a skillet or grill over medium-high heat. Cook the patties 4 to 5 minutes per side until the thickest part reaches 160°F (71°C).

5. Lay the brie slices over the patties during the last minute of cooking so the cheese melts.

6. Split the buns and toast them cut side down for about 1 minute.

7. Layer each bun bottom with a tomato slice, a brie-topped lamb patty and a spoonful of drained pickled onions. Add the bun tops and serve.