Chef Kristina Vanni Cabernet-cherry lamb burgers with blue cheese and pancetta

  • Prep time 1Hr
  • Cook time 11Min
  • Technique Pan Fry / Saute
  • Meat Lamb
  • Cut Ground
  • Serves 6

Looking for delicious recipes for natural lamb? Check out our tasty recipe for Cabernet-Cherry Lamb Burgers with Blue Cheese and Pancetta.


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


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.