7 oz Acorn Hill Roasted Garlic and sundried tomato chèvre
4 HVH Ground Lamb Patties
Salt & Pepper
1/2 tsp. dried Thyme
1/2 tsp. dried Rosemary
5-6 shakes Garlic Powder
1 Fennel bulb, cut into 1/2" slices
Vegetable Oil, for cooking
1 c. Baby Spinach
Season your lamb patties.
In a pan, heat about a tablespoon of vegetable oil over medium-high heat. Place the fennel into the hot pan and cook until caramelized. Flip over and repeat. Take off heat and set aside.
Grill the lamb patties for 3-4 minutes per side. Take off the heat and assemble beginning with a handful of spinach, followed by the lamb burger, caramelized fennel and goat cheese spread on the inside of the top bun.