Stroganoff Lamb Burgers

We've now been working from home for seven months.  And, we love it!  Today, alas, I had to go to the office.  A plumber and his helper were going to be in the house all day.  While Connie can shut himself up in the study with an air purifier going, I'm stuck with the dining room table.  Too close for comfort.  I didn't think about dinner all day.  Got home about 6pm and checked the fridge and there we had a pound of ground lamb.  From the guy who sells to all the high-end restaurants in Indy.  We started buying lamb jerky treats from him eons ago.  In fact, we're on our second dog enjoying the lamb jerky.  So, Terry delivers to our house.  This time he had ground lamb, smoked chops, stew meat and smoked ribs.  Those ribs were killer!    I checked eat your books and found a couple of lamb stroganoff recipes.  But, I'd bought brioche buns and hated to waste them.  Time for a recipe mashup!  Stroganoff lamb burgers it was.  Some pepper and red wine and consommé went in with the lamb.  Which became two burgers.  Good ground lamb is very fatty so our 1/2 lb burgers became more like 1/3lb burgers.  Then, into a skillet went the butter and the mushrooms and onions.  When they were almost done, I added the garlic.  Then, I sprinkled on a couple of tablespoons of flour (1 T butter, 1 T flour, 1 c liquid for a good sauce) and let it cook a bit.  In went the  red wine and then the consommé, mustard and Worcestershire.  Once that was pretty well thickened, I started the burgers in another skillet.  The buns went in the toaster oven.  Once they were nicely toasty, I put the cheese on top and broiled them to let it melt.  Time to put it all together.  Bun, burger, sauce, other bun on the side.  I'd eat this again tomorrow.  For breakfast!

Here's the ingredient list:

1 lb ground lamb

2 T dry red wine

2 T consomme

1 t freshly ground pepper

1 medium onion, thinly sliced

6 oz cremini mushrooms, thinly sliced

1 clove garlic, finely minced.

2 T butter

2 T flour

3 T dry red wine

1/2 c consommé

2 t Dijon mustard

1/2 t Worcestershire sauce

buns ( I used brioche)

cheese ( I used a green onion Havarti but gruyere or Havarti would be great)