A sunny day like today was perfect for BBQing a burger! This dish is pretty simple and there's something gratifying about making your own burger patty. This is a blue cheese stuffed lamb burger. It combines two very bold flavors together, but I find that it balanced out quite well with the bun and other condiments. I also decided to add a mint aioli to bind everything together.

For lamb patties (about 4):

  • 1lb. of ground lamb
  • 3 tbsp. minced shallots
  • 3 tbsp. minced garlic
  • 3 tbsp. finely chopped fresh mint leaves
  • 1 tbsp. horseradish
  • 1 tsp. sea salt
  • 1 tsp. ground pepper
  • 1 egg
  • A handful of Panko bread crumbs
  • Approx. 1/4 cup of crumbled blue cheese

For mint aioli:
  • 1/2 cup mayo
  • 3 tbsp. finely chopped mint leaves
  • 3 tbsp. minced garlic
  • 2 tbsp. Lemon juice
  • 1 tsp. of grated lemon rind
  • a pinch of salt and pepper

  1. Combine all the ingredients for the lamb patties together in a bowl EXCEPT for the blue cheese.
  2. Use your hands to loosely mix everything together. Be careful not to overmix it or else the patty will be too dense.
  3. Form the patties into rounds and then make a small well in the middle like a pie crust for the cheese. I made 4 patties out of the mix but you can make the burgers as thick as you like.
  4. Put about a tablespoon of the blue cheese in the middle and fold the sides into the center overlapping the cheese. Make sure the meat folds over the cheese and the seams are sealed to prevent the cheese from oozing out on the grill.
  5. For medium rare put it on medium heat for about 3 minutes each side.
For the aioli. Combine everything into a food processor and blend together, stopping to scrape down the sides.

Top the burger off with any of your fave condiments! I used the aioli, red onions, tomatoes and spring greens. Shoestring fries go great with the aioli as well.

Oh man, I cannot wait for more sunny days like this!