Chef Chrissie Erwin Cherry pesto lamb burgers
- Prep time 15Min
- Cook time 15Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 4
Succulent lamb burgers topped with melted goat cheese and served on a buttered, toasted brioche bun, finished with a zesty cherry pesto and fresh rocket for a unique, flavour-packed twist.
Ingredients
For the Lamb Burger:
- 225g Australian lamb, minced
- Salt and freshly ground black pepper, as needed
- 1 brioche burger bun
- 55g unsalted butter, melted
- 55g goat cheese
- 0.5 cup rocket (arugula), stemmed
For the Cherry Pesto:
Yield: 4 cups
- 2 cups dried cherries
- 120ml whiskey
- 120ml hot water
- 60ml vegetable oil
- 60g pecans, toasted
- 60g Parmigiano-Reggiano, grated Sea salt, as needed
Method
- Form lamb into a patty and reserve, refrigerated.
- Remove burger from refrigerator, season with salt and pepper and grill to desired doneness.
- While burger is cooking, brush bun with butter and toast on grill. When burger is almost done cooking, top with goat cheese.
For the Cherry Pesto:
- Combine cherries, whiskey and hot water in a small saucepan and simmer until liquid is absorbed.
- Remove from heat to cool, then pulse in a food processor with oil and pecans, then combine with Parmesan and salt.
To Serve:
- Spread toasted bun with cherry pesto, top with burger and arugula.
Submitted by:
Chef Chrissie Erwin
