Lamb burgers, not very popular are they. I think they should be. The flavor of lamb reminds me of some of my favorite food memories, the best gyros I have ever eaten (growing up in NY) and kebab from my favorite Indian restaurant. I am looking for any excuse to eat more lamb. I don’t want the pleasure of eating lamb only to be during Easter.
This dish was inspired by my love for kofta and kebab, which is usually some type of ground meat flavored with spices and onion, then grilled. To me that is pure perfection. I have this thing with seasoned meat cooked over an open flame, some would describe it as an obsession. I have been making kofta and or kebab for a few years now, and had this idea that it should be in burger form. Everyone loves burgers right, and it’s a way to eat more lamb. Win win!
These burgers are flavored with onion, parsley and a few distinct spices. The spices transport you to another country, unfamiliar, but totally comforting. I also added something that I consider to be my secret ingredient to obtaining the most juicy burgers, finely chopped mushrooms. Mushrooms not only provide flavor, but also provide moisture, which makes for incredibly tender burgers. Not to mention it stretches the meat (hey we are on a budget!). If the distinct lamb flavor wasn’t enough, I paired it with a lemony goat cheese spread. I promise you, they are heaven together. The other perfect compliments to the burgers, are the arugula and brioche buns. I know, I am being particular with these pairings, but arugula gives the burger a nice spicy veggie bite. And the brioche buns are slightly sweet and eggy which takes the burger to another level. If you can’t find brioche buns, I recommend potato buns.
- 4 ounces goat cheese, room temp
- ¼ cup sour cream
- juice of ½ lemon
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 1 lb ground lamb
- 8 ounces of crimini mushrooms, stems removed and finely chopped in a food processor.
- ½ cup minced parsley
- ½ tbsp coriander
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp allspice
- 3 tsp salt
- 1 tsp black pepper
- 1 medium red chile seeded and finely chopped or ¼ tsp cayenne
- 1 small onion, grated
- 2 cloves garlic, minced
- 6 brioche buns
- arugula, for serving
- In a food processor, combine goat cheese, sour cream, lemon juice, salt, pepper, and olive oil. Process until smooth. Place in a small container with a lid and refrigerate until ready to use.
- In a large bowl combine lamb, chopped mushrooms, parsley, spices, salt, pepper, chile (or cayenne), onion, and garlic. With a fork, rake all the ingredients together until well combined. This method keeps the burgers from becoming to dense. Form the meat mixture into 6 equal patties.
- Heat the grill over medium-high heat. Oil the grates and then place the burgers on the grill and cook for 6-8 minutes on each side. Toast the buns a couple minutes on the grill.
- Place the goat cheese spread on the bottom of the brioche bun, then place the burger on top of the spread, top with arugula and then the top bun. Serve.
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