Bagna Burgers

• Bagna Butter-
• 1 pound Best Sweet Cream Butter
• 3 tablespoons Good Olive Oil
• 2 Heads Roasted Garlic Cloves (@ 20 or so cloves)
• 6 Anchovy Filets, salt packed, rinsed well & dried
• 1 tablespoon Chopped fresh parsely
• 2 teaspoons Chopped fresh Mint
• Teaspoon Juice & Zest from 1 lemon
• 1/2 tablespoon Falky Sea Salt
• Lamb Burgers
• 1/4 cup Chopped Kalamata Olives
• 1 teaspoon Chopped rosemary
• 1 teaspoon Lemon Zest
• 1 teaspoon Aleppo Pepper
• 4 1/4" thick Disks Frozen Bagna Butter
• 1.5 pounds Best Quality Ground Lamb
• 1 pint or so Roasted Tomatoes - I get these at the Italian Deli when lazy, they're are no sun dried but they are a bit consdensed, use your own or buy them, or if its summer use a real ripe tomato
• 1/2 cup Aioli (homemade is best)
• 1 teaspoon anchovy oil or 1 mashed anchovy
• 2 cups Washed Dried Argula
• 1/2 cup Shaved Fennel
• 1/2 cup Shaved Red Onion
• 1/4 cup Fried Capers (Dry capers well, heat gently in olive oil until they open like crunchy little flowers)
• 1/4 cup Thinly Sliced Preserved lemon rind
• 4 Slices thick cut Country Bread, brushed with olive oil & Grilled-
• 1/4 cup Great Olive Oil
• Flaky Salt & Fresh Ground Pepper

1. Place butter in large bowl and soften enough so you finger leaves a dent when gently pushed, but doesn't slip through
2. Heat olive oil to a shimmer over medium heat
3. Add anchovies to oil & fry till crunchy
4. Remove from heat & let cool briefly, in oil
5. Remove anchovies from oil & mince
6. Add Anchovies, Oil, Lemon Zest, Lemon Juice, Herbs & Garlic Cloves to butter & mix well, taste season with salt & pepper
7. Lay a piece of plastic wrap (Around 1' square) flat on your cutting board & spoon butter neatly in the center. Roll gently using the side of the plastic to form a cylinder of butter, about the width of a Kielbasa, fold over and twist ends tightly to seal completely. ( you can also use wax paper or parchment, don't use foil though.
8. Freeze until solid, can be kept in freezer fro at t least 2 months. This recipe creates more than you need, however it is absolutely delicious on most things that are food...especially: Roasted Radishes, Broccoli, Cauliflower, Grilled Meats & Fish, Steamed Fingerling potatoes, Spaghetti, Grilled Bread or stirred into Soft Scrambled Eggs at the very last minute.
9. Pre-heat Grill, Grill Pan or Cast Iron Pan until very very hot
10. Mix together Olives, Rosemary, Lemon Zest, Aleppo Pepper with about a tsp each Salt & pepper
11. Gently Gently mix olive mixture into lamb... taste for seasoning...raw lamb won't kill you but if you are squeamish about it heat a wee bit in a pan... keep in mind that the butter will add salt.
12. Whisk the mashed anchovy or the anchovy oil in to the aioli, let sit.
13. Slice a 1/4" thick disk of butter off your cylinder...don't defrost, run very hot water over a knife and use that to cut through the frozen butter, it should work like the proverbial hot knife through butter...because that's what it is.
14. Divide the lamb into 4 equally sized balls and split each ball into equally sized halves. Tuck the butter disk into 1 ball and place other half on top and gently form into a burger shape taking care that the butter is completely surrounded by meat. Repeat until you have 4 burgers.
15. Pat the burgers dry and season 1 side generously with pepper and sparingly with salt...
16. Place the seasoned side down on grill or pan and then don't touch it at all for 5 minutes. Warm the grilled bread and lay a few tomatoes down on top of each slice
17. Flip the Burger and cook for another 5 minutes
18. Let the burgers rest on top of the bread for 10 minutes ... no really let them rest and collect themselves, don't eat them yet..
19. Meanwhile...Toss the Arugula, Fennel, Preserved lemon, Fried Capers & Red Onion with Salt, Pepper, Lemon Juice & Olive Oil
20. Once the burgers have rested, dollop some aioli on top and top that with a pouf of salad.
21. Eat with Knife and fork....Recommended sides: Grilled asparagus, Tiny Steamed Potatoes with Fresh Herbs, Grilled artichokes, Grilled Carrots sprinkled with Pistachios & Feta cheese, Polenta Fries.....

sweet cream butter, olive oil, garlic, anchovy filets, fresh parsely, fresh mint, lemon, salt, burgers, olives, rosemary, lemon zest, pepper, thick disks frozen bagna butter, tomatoes, anchovy oil, onion, capers, lemon rind, country bread, olive oil, salt

Taken from food52.com/recipes/26821-bagna-burgers (may not work)