Lamb Burgers
- Level: Intermediate
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 594
- Total Fat
- 40
- Saturated Fat
- 17
- Carbohydrates
- 28
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 29
- Cholesterol
- 142
- Sodium
- 645
- Total: 1 hr 5 min (includes refrigeration time)
- Active: 35 min
Ingredients
2 tablespoons finely chopped onion
2 large cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh mint
1 tablespoon spicy brown mustard
1 teaspoon prepared horseradish
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1 egg, lightly beaten
1 pound ground lamb
4 tablespoons crumbled blue cheese
1 tablespoon butter
1 tablespoon canola oil
4 brioche hamburger buns, halved
4 leaves lettuce
1 medium red onion, sliced
1 large beefsteak tomato, sliced 1/4- to 1/2-inch thick
Directions
- In a medium bowl, mix together the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, pepper and egg. Add the lamb and mix well with your hands.
- Shape the lamb mixture into 4 patties. Press 1 tablespoon of the blue cheese into the center of each patty; roll into balls and then flatten into 3-by-1-inch patties. Transfer to a plate and refrigerate, uncovered, for at least 30 minutes and up to 2 hours.
- Heat a large cast-iron skillet over medium heat, then add the butter and canola oil. Place the cold patties in the skillet and cook until browned on both sides and cooked through, 4 to 6 minutes per side for medium-well.
- Assemble the burgers: Place the burgers on the buns, and layer with lettuce, red onions and tomatoes.