So DJ Snuggle Monster loves football and he loves burgers and he loves lamb…so naturally, we thought we would combine all three love affairs this past weekend. I know we’ve done Football Sunday burgers before, but these are decidedly different – lamb burgers, stuffed with blue cheese and topped with arugula and mint. My trick here is to make the smallest patty ever and cook it up really quick before you cook all of your burgers – that way you know if your seasoning is spot on and you can adjust if necessary. To stretch this recipe a bit (because let’s face it, lamb ain’t always that cheap), you can always cut the burger mixture with a little ground pork or beef and less lamb. If you use pork, though, just keep in mind you’ll have to cook your burger a little more done than usual to make sure your pork is properly cooked too.
Timing: 30 minutes
Servings: 4 regularly sized burgers (you could make sliders, just adjust your cook time and find the right size buns)
- Olive oil
- 2 teaspoons salt
- 1 tablespoon black pepper
- 2 teaspoons Dijon mustard
- 2 tablespoons chopped fresh mint plus a few small leaves for toppings (you could also do some additional herbage here such as parsley – it won’t throw off your mix to add more herbs)
- 2 teaspoons fresh thyme leaves
- 2 teaspoons dried oregano
- 1 teaspoon cumin
- 1 tablespoon onion powder
- 3-4 cloves garlic, minced finely
- Zest of one lemon
- 16 ounces (1 lb) ground lamb
- 8 ounces blue cheese crumbles
- Your choice of toppings: could do olives and sun dried tomatoes or roasted red pepper or whatever your heat desires…I’m working on testing a yogurt sauce of some kind for this recipe soon!
Mix all of your ingredients listed through the lamb into a large bowl. Combine thoroughly. Remove a ping pong sized ball and flatten out. Fry on medium high heat in a skillet with a pinch of oil about 1-2 minutes per side. Taste for seasoning. Keep in mind that your will cheese will add a very little bit of salt, so don’t oversalt.
Once satisfied with your seasoning, split the mixture into four squares and roll into balls. Indent the middle and widen it so that it forms a cup, with about 1/8 of an inch at the bottom. Stuff with blue cheese, re-roll into a ball, and flatten out, making sure you have no holes showing the cheese center and it forms a uniform disc. Fry in oil on medium-high for about 4 minutes on each side. Set aside for 2 minutes to rest. Toast your buns (I know, I know – it’s easy to burn them!)
Top with a mix of arugula and mint leaves and the rest of your toppings. It’s that simple! Enjoy!