Fine Cooking Magazine - November/December 2020

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

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.

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Ingredient Spotlight

IN THIS RECIPE
Blue Cheese
IN THIS RECIPE
Maytag Blue Cheese
IN THIS RECIPE
Mayonnaise
FEATURED
Rhubarb

Reviews

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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.

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What We're Cooking Now

Name: Lamb Burgers with Blue Cheese and Basil Mayonnaise
Yield: 4 servings
Cuisine: American
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