ZestFest Recipes

Hawaiian Lamb Burgers with Hoisin-Soy Glaze

Yield: 4 servings • Zest Factor: Medium

These burgers are a playful take on the Hawaiian combo of pork and pineapple. Use the stickiness of the prosciutto to your advantage as you wrap the grilled pineapple slices.

For the hoisin-soy glaze:

2 tablespoons hoisin sauce

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon Sriracha hot sauce

1 (8-ounce) can pineapple rings

in juice

For the burgers:

11/3 pounds ground lamb

salt and freshly ground pepper

8 slices prosciutto

1/3 cup mayonnaise

wasabi, to taste

Hawaiian sweet rolls, toasted

Make the hoisin-soy glaze: In a small bowl, combine hoisin sauce, soy sauce, honey, Sriracha and 1 tablespoon of pineapple juice, reserving pineapple rings for later. Whisk together until combined.

Make the burgers: Prepare grill to medium-high heat, or preheat broiler. In a medium bowl, add lamb, salt, pepper and 3 tablespoons of hoisin-soy glaze, reserving remaining glaze. Gently mix to combine, and form into burger patties. Cook on grill or in broiler 4 minutes; turn and cook 3 to 5 more minutes, depending on desired doneness. Top burgers

with hoisin-soy glaze 1 minute before you finish cooking.