Lamb Burgers with Grilled Halloumi and Red Onion Chutney

Ingredients

For the Burgers:

1/4 cup chopped fresh mint

1 1/2 tsp paprika

3/4 tsp garlic powder

1/2 teaspoon salt

1 1/4 pounds ground lamb

For the Red Onion Chutney:

3 tbsp olive oil

1 tbsp butter

2 medium red onions, thinly sliced

1/2 cup ruby Port

1/4 cup light brown sugar

1/4 cup red wine vinegar

The Rest of Ingredients:

4 hamburger buns

6 oz halloumi

1 tbsp olive oil

lettuce leaves

Directions

Make the red onion chutney the day before. In a large pan heat olive oil and butter over medium heat. Add the onions and cook for 8 minutes. Add the brown sugar, Port and vinegar. Bring to a boil, then reduce the heat and simmer for 1 1/2 hour or until onions are very soft and liquid is syrupy. Season with salt and black pepper to taste. Cool completely and refrigerate until ready to use.

In a bowl mix the lamb, mint, garlic powder, salt and paprika. Mix to combine. Divide into 4 equal portions and shape each into 1/2 inch thick patty.

Preheat grill to high. Place the Chef Remi BBQ Grill Mats on a grill rack (do not place them on a direct fire) and preheat for 2 minutes.

Place burgers on Chef Remi BBQ Grill Mats and cover. Grill burgers for 4 minutes per side. Use the Chef Remi Cooking Thermometer to test doneness. Insert the thermometer sideways and remove the burgers from the grill at 160 °F. Set aside.

Slice the halloumi into 1/4 inch thick slices. Brush with olive oil. Place the slices on Chef Remi BBQ Grill Mat. Sear the cheese on both sides.

Serve the burgers in buns with lettuce leaves, grilled halloum and red onion chutney.