Chef Anthony Jacquet Australian Lamb Burger with Brie Cheese

  • Prep time 10Min
  • Cook time 10Min
  • Technique Grill
  • Meat Lamb
  • Cut Ground
  • Serves 4

Chef Anthony Jacquet's take on an Aussie lamb burger is a go-to for our grilling menu.


2 pounds ground Australian lamb
2 shallots, minced
1 jalapeno, seeded, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon kosher salt
1 teaspoon black pepper 

Cranberry sauce (replacement for compote):
1 ½ cups (1 can) cranberry jelly with cranberry pieces 
½ cup dried cranberries 
1 tablespoon orange zest 
1 teaspoon fresh thyme, chopped 

Roasted jalapeno mayonnaise (replacement for aioli):
2 jalapeno, roasted, peeled, chopped 
1 teaspoon fresh garlic, chopped 
2 tablespoons cilantro, chopped 
1 ½ cups mayonnaise  

Burger Build:
4 Australian lamb burger patties
8 brie cheese, 3” x ¼” slices 
4 brioche bun, sliced 
Jalapeno mayonnaise
Cranberry sauce
2 cups arugula


To prep: In a large bowl combine all ingredients and mix well. Form into equal sized patties and cover with plastic wrap under refrigeration until ready to use.. These can be made up to 24 hours in advance. Preheat grill over high heat. Grill lamb patties to desired doneness.

For the cranberry sauce: In a small bowl, combine all ingredients and mix well. Reserve until ready to use.

For the jalapeno mayonnaise: In a small bowl, combine all ingredients and mix well. Reserve until ready to use.

To serve: Top Australian lamb patty with brie cheese and cook until melted. Meanwhile, toast brioche buns. Once toasted, spread jalapeno mayonnaise on both cut sides of the brioche. Top the brioche heel in the following order: arugula, lamb burger, cranberry sauce and arugula. Top with the remaining brioche half and serve immediately.

Chef Note: :

Looking for more cooking tips on this recipe? Check the step-by-step demo on our YouTube page.