Lamb burger with roasted veggies


For the vegetables:

For the burger:

For the butternut squash compote:


Step 1

Preheat oven to 400 degrees F. Coat butternut squash with cinnamon, brown sugar, 1 tablespoon olive oil, salt, and pepper. Spread thyme and garlic on the cut side. Arrange squash, cut side down, on a parchment-lined baking sheet. Roast for 25 to 30 minutes, until soft. Let cool, then remove thyme stems.

Step 2

Scrape the squash into a food processor; discard skin. Add shallot, coriander, and vinegar and blend until smooth. Set aside for later.

Step 3

Meanwhile, in a medium-sized bowl, toss potatoes with garlic, rosemary, salt, pepper, and 1½ tablespoons of olive oil. Spread on a baking sheet lined with parchment paper. In the same bowl, toss Brussels sprouts with 1½ tablespoons olive oil and add them to the baking sheet. Roast for 20 to 25 minutes. Set aside.

Step 4

Lower the oven temperature to 375 degrees F. Mix ground lamb, onion, garlic, egg, dates, cumin, coriander, salt, and pepper. Form into 4 patties and place them on a baking sheet 1 inch apart. Bake for 20 minutes or until the meat reaches 150 degrees F.

Step 5

Whip together goat cheese, lemon juice and zest, mint, salt, and pepper until smooth. Set aside.

Step 6

Place each burger on an English muffin. Top with whipped goat cheese, butternut squash compote, and greens. Serve with roasted purple potatoes and Brussels sprouts.

Photography by Mariliana Arvelo