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With the nutty, salty notes of blue cheese and the tang of pickled red onions, this hearty lamb burger recipe combines a balance of flavors for a quick summer lunch. Top with your choice of condiments and enjoy!
Flavorful lamb burger made with blue cheese & pickled onion
12 ounces of ground lamb
Kosher salt and freshly ground pepper
Vegetable oil, for greasing the grill
2 to 3 ounces American blue cheese, such as Point Reyes Blue, Rogue Creamery
Oregon Blue, or Maytag Blue, cut into 3 slices or crumbled
3 hamburger buns, preferably whole wheat, brioche, or pretzel buns
3 thick slices cut from a large heirloom tomato, such as Beefsteak, Brandywine, or Cherokee Purple
3 butter lettuce leaves
1/4 cup pickled red onions
Optional: mayonnaise, ketchup, whole grain mustard, pickles
Prepare a hot fire in a charcoal or gas grill.
In a large bowl, mix the ground lamb with a few big pinches of salt and several grinds of pepper, tossing gently with the tines of a fork; be careful not to mash the meat. Divide the mixture into 3 portions and form lamb burger patties, pressing gently to shape.
Grease the grill grates with oil. Place the lamb burgers on the hottest part of the grill and cook, turning once, until a nice crust forms on each side and they are medium-rare to medium in the middle, 6 to 8 minutes. Move the burgers to a cooler part of the grill as needed to avoid blackening or flare-ups. Transfer the burgers to a platter and immediately top with the blue cheese.
Meanwhile, grill the buns, cut side down until toasted (about 1 minute). Place a hamburger in each bun.
Arrange the tomato slices, lettuce leaves, pickled onions, and any additional condiments on a large tray. Serve the burgers and toppings at the table, and let your guests assemble their own perfect lamb burger.