Serves 4

Burger
2 pounds Australian lamb, ground
2 shallots, minced
1 jalapeño, minced
1 teaspoon rosemary, fresh, chopped
1 teaspoon thyme, fresh, chopped
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

To Serve
4 Brioche burger buns, toasted
2 cups Roasted Jalapeño Aïoli*
2 cups Arugula, wild
8 brie slices, 3-inch by 1/4-inch
2 pounds Cranberry Compote**
Sweet potato fries

Method
To make burgers, combine ground lamb, shallots, jalapeños, fresh herbs, salt and pepper. Form into 8-ounce patties, about 1 inch thick.

Grill patties 2 minutes on one side, then rotate 90 degrees and grill 2 more minutes to create hash marks. Flip burgers and repeat to make hash marks on other side. Remove medium-rare burgers from grill and rest for 3 to 5 minutes.

Assembly
Spread tops and bottoms of toasted buns with roasted jalapeño aïoli. Cover bun bottoms with arugula, then add burgers and brie. Finish with compote and top buns and serve immediately with sweet potato fries.


*Roasted Jalapeño Aïoli
1 egg
1 egg yolk
1 teaspoon garlic, minced
2 jalapeños, roasted, peeled and roughly chopped
2 tablespoons lemon juice, fresh
2 tablespoons cilantro, chopped
1/2 cup olive oil
1 cup canola oil
Salt
White pepper
Water (optional)

Method
Place egg and yolk in food processor with garlic, jalapeño, lemon juice and cilantro. Start machine and drizzle in olive oil and canola to emulsify. If aioli is too thick, thin with water, 1 teaspoon at a time. Season with salt and white pepper and reserve, refrigerated.


**Cranberry Compote
1 pound cranberries, fresh
1/2 cup cranberries, dried
1/2 cup pinot noir
1/2 cup red wine vinegar
1/2 cup Riesling
1 cup sugar
Zest of one orange
5 thyme sprigs
2 teaspoon pink peppercorns
1 Chile de arbol
1 bay leaf, fresh
1 vanilla bean, split lengthwise
Salt

Method
Heat a medium saucepan over medium heat. Add all ingredients and bring to a boil. Simmer for 30 minutes, until cranberries have burst open and mixture thickens to a jam-like consistency. Reserve, refrigerated.