Provencal Lamb Burgers

• 2 pounds ground lamb
• 1 teaspoon herbes de Provence
• 1/2 teaspoon paprika
• Salt
• Freshly ground pepper
• 2 teaspoons olive oil
• 4 brioche hamburger buns, split
• 1 tablespoon unsalted butter
• 2 medium shallots, finely chopped
• 2 tablespoons white vinegar
• 1/2 cup pitted Nicoise olives, coarsely chopped
• 2 ounces Epoisses cheese (1/4 cup)

1. In a large bowl, lightly mix the lamb with the herbes de Provence and paprika and season with salt and pepper.
2. Loosely form the mixture into four 5-inch patties and make a slight depression in the center of each one to help the patties retain their shape while they cook.
3. In a large cast-iron skillet, heat the olive oil.
4. Cook the patties over moderately high heat until nicely charred outside and medium-rare within, 5 minutes per side.
5. Transfer the burgers to a plate.
6. Pour off all but 2 tablespoons of the fat and return the skillet to moderate heat.
7. Toast the buns, cut side down, until golden, about 2 minutes.
8. Transfer the buns to a plate.
9. In the same skillet, melt the butter.
10. Add the shallots and cook over moderately high heat, stirring, until tender, about 2 minutes.
11. Add the vinegar and olives and cook until the pan is almost dry, about 2 minutes.
12. Spread the bottom halves of the buns with the cheese, set a burger on each and top with the shallot-olive relish.
13. Close the burgers and serve.

ground lamb, herbes, paprika, salt, freshly ground pepper, olive oil, hamburger buns, unsalted butter, shallots, white vinegar, nicoise olives, epoisses cheese

Taken from www.foodandwine.com/recipes/provencal-lamb-burgers (may not work)