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Lamb Burgers with Blue Cheese and Basil Mayonnaise


Serves 4

  • by from Fine Cooking
    Issue 142

The deep flavor in these burgers comes from mixing a little onion powder, garlic powder, and smoked paprika into the ground lamb before grilling.

  • 2 oz. good-quality blue cheese, such as Maytag or Point Reyes, crumbled (about 1/2 cup)
  • 1/3 cup coarsely chopped fresh basil
  • 1/4 cup mayonnaise
  • 2 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1-1/4 lb. ground lamb
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. smoked paprika
  • 4 3/8-inch-thick slices red onion
  • 4 hamburger rolls, lightly toasted

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Meanwhile, in a small bowl, combine the cheese, basil, mayonnaise, and mustard. Season to taste with salt and pepper.

In a large bowl, gently combine the lamb with the garlic and onion powders, paprika, 1 tsp. salt, and 1 tsp. pepper. Form into 4 thin patties about 5-1/2 inches wide.

Grill the burgers and onion slices, flipping once, until the burgers are cooked to your liking (145°F for medium) and the onions are tender, 4 to 5 minutes for the burgers, 8 to 9 minutes for the onions.

Spread the bun tops with the blue cheese mixture, and serve the burgers on the buns topped with the onions.

nutrition information (per serving):
Calories (kcal): 510, Fat Calories (kcal): 260, Fat (g): 29, Saturated Fat (g): 11, Polyunsaturated Fat (g): 8, Monounsaturated Fat (g): 10, Cholesterol (mg): 85, Sodium (mg): 1040, Carbohydrates (g): 28, Fiber (g): 2, Sugar (g): 5, Protein (g): 35

Photo: Scott Phillips

Have made this several times, also with ground beef - the mayo has become a staple for me, I put it on everything!

nice combination of flavors. use mild blue cheese to it dominating. 80% lean lamb created nice juicy burger.

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