Lamb Cheeseburgers

Forget beef. These lamb cheeseburgers grind together stewing lamb and bacon into one of the most savory burger patties you can put on a plate. The bacon serves two purposes: it adds smoky flavor that complements the slight gaminess of lamb, and the rendered fat keeps the lean lamb juicy through the sear.

Grinding your own at home is the technique that puts these in another league. Pre-ground lamb is often pressed too tight and can taste muddled. Passing chunks of stewing lamb and chopped bacon through a meat grinder yourself gives you control over the coarseness and freshness, and the patties come out with a loose, juicy texture that holds up beautifully in the pan.

A full chill in the fridge before cooking is the structural key. Twenty minutes covered in the refrigerator firms up the bacon fat that has warmed during grinding and shaping, so the patties hold their shape rather than collapsing in the hot pan.

Roquefort cheese melted on top is the bold finishing move. The funky, salty blue cheese plays against lamb the way it plays against steak, sharp enough to cut through the richness without disappearing. Mustard and mayo at the table give people choice.

Pro Tips

• Use lamb shoulder or stewing meat for the right fat-to-lean ratio. Leaner cuts like leg will make a dry burger.
• Heat the skillet until almost smoking before adding patties as written, this is the only way to get a proper crust on the lamb.
• Don’t press down on the patties while cooking, this squeezes out the juices that keep them tender.
• Toast the hamburger buns lightly in the pan after the patties come out, they pick up some of the lamb fat for flavor.

Variations

• Use crumbled feta or goat cheese in place of Roquefort for a milder, Mediterranean-leaning burger.
• Add a tablespoon of fresh chopped rosemary or mint to the lamb mixture before forming patties for an aromatic lift.
• Top with caramelized onions and fresh arugula for a steakhouse-style finish.