Lamb Burgers with Blue Cheese

By cook_kjacook_kja

Ingredients

• For Pesto:
• 3/4 C fresh flat-leaf parsley leaves
• 1/4 C fresh mint leaves
• 3 garlic cloves, coarsely chopped
• 1/4 C EVOO
• 1/4 C freshly grated Parmigiano-Reggiano cheese
• 2 Tbsp pine nuts
• 1/2 Tsp salt
• For burgers:
• 6 oz blue cheese, such as Point Reyes Farmstead Blue, at room temperature
• 3 Lb ground lamb
• 3 Tbsp finely chopped fresh flat-leaf parsley
• 2 Tbsp finely chopped fresh rosemary
• Kosher salt and freshly ground pepper to taste

Details

Servings 6

Preparation

Step 1

Pesto:
In a bowl of a food processor, combine the parsley, mint, garlic, olive oil, and process until smooth. Add the cheese, pine nuts and salt and process until all the ingredients are combined.

Burgers:
Prepare the grill over medium heat.

Divide the cheese evenly into 6 pieces and shape each into a 2" disk. set aside

In a medium bowl, combine the lamb, parsley, rosemary, salt and pepper, Do not over mix. Divide the lamb into 6 portions. Mold each portion around a piece of cheese and shape into a rough ball, then flatten slightly into a 4" patty, making sure the cheese is completely encased within the lamb. Cover and refrigerate until ready to cook.

Grill the bugers, turning once, until cheese is melted and the meat is medium rare, 4-5 minutes per side.
Serve on buns with pesto.