From: Chef Jennifer Jasinski, Rioja, Denver. Yield: 16 5-oz. burgers.
3 lb. lamb scraps
1 lb. bacon scraps
1 lb. fat back
1 oz. oregano
1 oz. sage
2 slices ripest and sweetest heirloom or plum tomato
2 slices fresh mozzarella cheese
2 Tbsp. chipotle aioli (recipe follows)
6 best-quality potato buns (approximately 4”)
2 Tbsp. chopped chipotle peppers in adobo sauce
For lamb burgers: Grind all ingredients together 2 times in a meat grinder with ¼ inch die. Form into 16 burgers and grill to desired temperature. Garnish with a small handful of fresh baby arugula lightly dressed with olive oil, lemon juice, salt and freshly cracked black pepper.
For chipotle aioli: Combine ingredients. Stir well and season with a little kosher salt.
Note: At Rioja for the potato rolls 4 oz. balls of pizza dough are proofed, flattened out a little, brushed with olive oil and sprinkled with Parmesan cheese before baking at 550°F for 12 to 14 minutes or until toasty.