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Lamb Burgers with Rhubarb Onion Sauce

The past few weeks I have been in discussion with the 61st Street Farmers Market. At first we were discussing the possibility of me being a vendor of some kind, but after long thought and putting together a business plan, I had to pass. An offer was then made to volunteer this summer and perhaps do a few cooking demos. I naturally jumped on the chance. The 61st Street Farmers market is located in  a food desert behind the University Of Chicago. Their mission is to make great , healthy locally sourced food available to people that have little means otherwise of obtaining this. To help this , they are local participants of the Wholesome Wave Program, which enables the Farmers Markets to accept Link Cards( a public aid) and provide great programs such as Double Value Coupons. All in all a fantastic organization in which I'm proud to volunteer for.
61st Street between Dorchester and Blackstone 
Every Saturday from May 15 to October 30, from 9am to 2pm  
 Rain or Shine
 LINK Accepted
Double Value LINK Program -  Double LINK purchases up to $25 per cardholder, per market day
fruit, vegetables, chicken, beef, lamb, pork, cheese, eggs, baked goods, prepared food, etc.
Chef Demos, Market School and Music every week!

 My first cooking demo will be Saturday May 22. In my excitement I'm brainstorming with what I can do that uses the great local products available and will be seasonal. At this time of year we are starting to see a lot rhubarb. So I was thinking Lamb Sliders with Rhubarb Onion Chutney as its easy for most home cooks, and accessible/affordable.I love Rhubarb  myself, but its a tough sell to family and Certain Someone. I want to find ways to use it  in savory applications , as opposed to a traditional Strawberry Rhubarb dessert. I had envisioned a chutney to go over a childhood favorite of mine, lamb burgers. However the Chutney morphed more into a sauce which was delicious, but not the original plan. Nevertheless its worth a post as I can see this on not only burgers, but chicken, pork , salmon or any other fatty type protein.

Lamb Burgers with Rhubarb Onion Sauce
3/4 to 1 lb Rhubarb
 1 onion chopped
2 cloves garlic minced
1 tablespoon vegetable oil
1 tbsp Apple Cider Vinegar
1 cup Brown Sugar
1 Cinnamon Stick
3 cloves
3/4 cup water

1 lb Ground Lamb
1tsp Cumin
Salt and Pepper to taste

In a saucepan heat the vegetable oil. Add the chopped onion. Turn down heat to medium and cook till translucent. and golden with minced garlic, Cinnamon stick, and cloves.Chop Rhubarb into small pieces and add . Add sugar and water and vinegar. Cook down on med/high heat until Rhubarb breaks down and mixture starts to bubble. Simmer for about 15-20 minutes. Remove from heat.
This can be stored in the refrigerator in a sealed jar for 2 weeks or so.

Mix Cumin, salt and pepper with ground Lamb and form patties. In a hot skillet cook until med  done.Serve with sauce on a bun.

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Bren said...

girl, i'm loving this all the way! from the sweet, tart, savory and a bit smokey!

Memória said...

Wow. The first photo of the chutney is AMAZING!! Wow.

Rosa's Yummy Yums said...

That is a very original sauce! A wonderful idea. I bet it tastes awesome in burgers!



Bellini Valli said...

I just love the sauce here. It takes this burger into a whole new dimension.

~~louise~~ said...

What a wonderful experience it will be for you and visitors to get a taste of fresh and local. Kudos! to you Courtney.

I, for some unknown reason, am in the same court as CS on the rhubarb thing. I simply can not warm up to it. However, perhaps, I need to try it your way. It may just take me to a place I've never been before:) I absolutely adore lamb anyway and those sliders looks GREAT!!! Thanks for sharing...

Lori Lynn said...

The sauce sounds great. Good luck with the demos!

Rose&Thorn said...

Rhubarb is a very old fashioned ingredient, but I grew up with it (always had it growing in the garden) and I love it. Never thought of it in savoury, but you have inspired me.

Kitchen Butterfly said...

Sounds like a great combo. Ruhb and Lamb. I make a rhubarb and ginger compote that is fantastic on yoghurt. You could also liven it up with a bit of thyme. Good on you for volunteering and hope you enjoy your demo

Proud Italian Cook said...

The sauce will be a hit! Now bottle it up and sell some.

Debbie Bello said...

That sauce looks amazing and I love lamb. I bet the sweetness of the onion and the tartness of the rhubarb would be great with the lamb.

tobias cooks! said...

Your Rhubarb Onion Sauce looks phantastic. I am not such a big fan of lamb burgers but with this sauce that might change