Chef Kristina Vanni Cabernet-cherry lamb burgers with blue cheese and pancetta
- Prep time 20Min
- Cook time 15Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 6
Juicy lamb burgers infused with blue cheese, pancetta, and dried cherries, topped with a rich cabernet-cherry ketchup and served with rocket and crispy cottage fries for a decadent meal.
Ingredients
- 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
Cabernet-Cherry Ketchup:
- 12 ounces cherry preserves, large pieces chopped
- 1 tablespoon Australian cabernet
- 1 tablespoon tomato ketchup
To Serve:
- 6 brioche or challah buns
- Arugula, as needed
- Cottage fries, as needed
Method
- 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.
