Traditionally Sweet + Locally Sourced 34

Lamb Burger with 
Rhubarb Chutney and Brie

Chef Christine Burley joined the staff of Caramel Cookie Waffles as their pastry chef in late 2017. This recipe, a collaboration between Christine and the restaurant’s head chef, Richard Boggs, combines traditionally sweet ingredients 
with locally sourced lamb.

“My husband was raised on a sheep ranch near Broadus,” Christine says. “This recipe utilizes fresh ground lamb from his family’s ranch—a protein so prevalent 
in this part of Montana.”

This burger also features a seasonal Montana flavor not usually found in savory preparations: rhubarb.

“While it’s reserved for desserts, rhubarb works really well when used elsewhere,” Richard notes. “Don’t be afraid to experiment with this unique seasonal flavor.”

Lamb Burger with Rhubarb Chutney and Brie

Ingredients for Rhubarb Chutney     

+ 2 cups fresh rhubarb

+ 2 tablespoons brown sugar

+ 2 tablespoons sweet chili sauce

+ 1 tablespoon butter

+ 1 teaspoon lemon zest

+ 1 teaspoon ginger

+ 1 teaspoon thyme

+ ½ cup water

Ingredients for Burger

+ 1 pound ground lamb

+ 1/4 pound bacon

+ Brie cheese

+ 4 buns of your choice

Directions

1. Combine all ingredients for chutney in a saucepan and simmer on low heat for 15 minutes, stirring occasionally. Remove from heat and set aside.

2. Grind or finely chop bacon and combine with ground lamb. Form four patties.

3. Sear patties over medium-high heat until crisp on each side. Use care not to overcook; lamb is best served medium-rare.

4. Toast buns before assembling burgers by placing a patty, chutney and slice of brie on each bun.