Looking for delicious recipes for natural lamb? Check out our tasty recipe for Cabernet-Cherry Lamb Burgers with Blue Cheese and Pancetta.
2 pounds Australian lamb, ground
8 ounces blue cheese, crumbled
4 ounces pancetta, cooked and crumbled
2 ounces cherries, dried, chopped
2 tablespoons shallots, chopped
1 teaspoon freshly ground black pepper
Olive oil, as needed
Sea salt, as needed
12 ounces cherry preserves, large pieces chopped
1 tablespoon Australian cabernet
1 tablespoon tomato ketchup
6 brioche or challah buns
Arugula, as needed
Cottage fries, as needed
Combine lamb with blue cheese, pancetta, dried cherries, shallots and pepper. Knead lightly to distribute ingredients evenly. Form into 6 patties, 7 ounces each. Cover with plastic and refrigerate 1 hour to overnight.
To cook, heat skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a grill. Brush burgers with oil and season with salt, then cook, turning once, for 8 to 11 minutes total for medium rare.
While burgers cook, toast buns lightly. When burgers are done, remove to a warm platter to rest for a few minutes.
For the Cabernet-Cherry Ketchup: Combine ingredients and reserve, refrigerated.
Assembly: Place arugula on bottom bun, then burger. Spread a generous amount of cabernet-cherry ketchup on top bun and place on burger. Serve burgers with hot, crispy cottage fries, passing extra ketchup for dipping.