Lamb Burgers

Stuffed to Perfection



This is grilling season and, so, I taught a class on hamburgers the other night. The class was roughly based on this article I wrote for NPR's Kitchen Window last year. The topic may not sound worthy of a class, but as in all cooking there are issues of combining and maximizing flavors, food safety, techniques, and other bits and pieces that apply not just to burgers but to cooking in general. It was a good class and enjoyed by all.

It almost goes without saying that when I teach a class I enjoy the compliments I receive on both my cooking and on my overall knowledge of cooking. When someone asked about eating rare hamburgers I was able to explain the issues of level of heat, duration of heat, and the heat-resistance of the most common biological contaminants. Such explanations engender confidence in the students — at least that's what the forms they fill out at the end of each class say.

Serve these in pita rounds, they're really juicy and you won't want to lose a drop.

Among the burgers I offered was a lamb burger stuffed with blue cheese and mint. The recipe that produced this result was an adaptation of a stuffed roast leg of lamb recipe that I sometimes fix on special occasions. The combination of blue cheese and fresh mint with lamb is a major winner. And if you like the burgers, try the roast this Easter for a more elegant take.

Stuffed Lamb Burgers
Serves 4.

1 1/2 pounds ground lamb
4 ounces blue cheese (I recommend Point Reyes if you can find it) — at room temperature
3 tablespoons finely chopped fresh mint
2 teaspoons finely chopped fresh rosemary
3/4 teaspoon ground pepper
3/4 teaspoon salt

Divide the cheese into 4 pieces and form each into a 2-inch round.

Thoroughly combine remaining ingredients in a bowl. Divide the lamb into 4 portions and flatten into patties about 5 inches in diameter. Place a piece of cheese in the center and fold the edges of the patty up over the cheese, pressing to seal. You should end up with a patty that's about 4 inches in diameter and 3/4 of an inch high. Place patties on a baking sheet or plate, cover with plastic wrap, and refrigerate for 30 minutes to an hour to allow burgers to set up.

Grill over medium heat for 5 - 6 minutes per side.

Serve these in pita rounds, they're really juicy and you won't want to lose a drop. And if you're curious about the other recipes check out the Kitchen Window article.

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