Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Advanced Search
All Access| |
Advanced Search
Recipe

Lamb Burgers with Blue Cheese and Basil Mayonnaise

By Jill Silverman Hough August/September 2016 Issue
Scott Phillips

Servings: 4

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

Ingredients

  • 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

Nutritional Information

  • 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

Preparation

  • 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.
(4 ratings) Read Reviews
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Ingredient Spotlight

Reviews

Rate or Review

Reviews (3 reviews)

  • bb06 | 08/20/2017

    Delicious. I followed the recipe precisely and paired with an onion bun and Zinfandel and it was a perfect meal. Will cook again soon.

  • Reggie_Ralph | 01/13/2017

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

  • margit | 07/16/2016

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

Rate this Recipe

Write a Review

Related Recipes

What We're Cooking Now

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

From the Shop

Browse the Shop
Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

Fine Cooking Magazine

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2020 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Fine Cooking Magazine - February/March 2020

Subscribe today and save up to 44%

Subscribe

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this recipe

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Or learn more

Already a subscriber?

Subscribe

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

See my options