Where to BuyYield:
4
4
Prep Time:
30 minutes
30 minutes
Cook Time:
10 minutes
10 minutes
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Ground lamb is mixed with garlic, onion, salt and pepper, grilled to perfection and topped with Laura Chenel Thyme & Rosemary Marinated Goat Cheese and about two tablespoons of its savory oil brimming with herbs and spices. The high quality blend of herbs and oil slowly infuses its rich flavors into the burgers for delicious flavor and aroma. Jalapeño Chili or Black Truffle Marinated Goat Cheese would work here, too. These burgers are great made with ground beef as well, or try a vegetarian patty. The oil will alleviate any dryness.
Featured Cheese
Thyme & Rosemary
Thyme & Rosemary
Ingredients
- 4 discs Laura Chenel Thyme & Rosemary Marinated Goat Cheese, plus about 2 tablespoons of the packing oil (see note)
- 1 1/4 pounds ground lamb (see note)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- Four 1/2-inch-thick slices red onion
- About 20 large basil leaves
- 4 hamburger buns, toasted
Instructions
- Prepare a grill to medium-hot.
- Meanwhile, in a large bowl, combine the lamb, garlic powder, onion powder, salt and pepper. Form the mixture into 4 patties about 5 inches in diameter.
- Grill the onions until tender, 4-5 minutes per side. Grill the patties until done to your liking, 2-3 minutes per side for medium. During the last 1-2 minutes of cooking, add a round of marinated goat cheese to the top of each patty.
- Arrange the basil leaves, onions and patties on the buns. Drizzle with the marinated goat cheese oil and serve.
