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Lamb Burgers with Blue Cheese and Basil Mayonnaise

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.


  • 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


  • 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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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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