This Rick Martinez dressed lamb burger is topped with caramelized fennel and onion

There’s a lot going on in this burger, but be sure to make a batch of Carla Lalli Music’s Very Verde Salsa to wash the top down. You will not regret it.


Recipe: Lamb burger with fennel and caramelized onions


  • 1 1/2 pounds ground lamb, preferably grass-fed
  • Kosher salt
  • 6 tablespoons olive oil, divided
  • 1/2 fennel bulb, thinly sliced; plus 2 tablespoons chopped fennel leaves (optional)
  • 1/2 yellow onion, thinly sliced
  • Freshly ground black pepper
  • 3 ounces of goat cheese
  • 2 tablespoons heavy cream or milk
  • 2 tablespoons garlic chives or common chives
  • 3 ounces watercress
  • 4 brioche buns, toasted
  • Salsa Very Verde, for garnish


  1. Shape the lamb into 4 patties about 1 inch thick, season with salt and let sit at room temperature for 30 minutes.
  2. Heat 2 tablespoons of oil in a large skillet, ideally cast iron, over medium heat. Cook the lamb patties, working in batches if necessary, until browned (they won’t take on as much color as a beef burger), 5 to 7 minutes. Flip and cook until golden brown on the second side, about 5 minutes for medium-rare. Transfer the patties to a plate and let rest for 10 minutes.
  3. Add the remaining 4 tbsp of oil to the same skillet over medium heat and add the sliced ​​fennel, onion, 1 tsp salt, 1/2 tsp pepper, and 1/4 cup water (or white wine) and cook, scraping up browned bits from the bottom of the pan and stirring occasionally, until all the liquid has evaporated and the vegetables are tender and caramelized, 8 to 10 minutes . Transfer to a medium bowl and let stand until ready to serve.
  4. Mix goat cheese, chives, fennel leaves, heavy cream and 1/4 tsp pepper in medium bowl until completely combined. Season with salt if necessary.
  5. Spread herbed goat cheese generously on the cut sides of the buns and build each burger with a lamb patty, a mound of greens and a generous helping of salsa verde.