One of our favorite food events of the year is Kita’s Burger Month.  We always participate being lovers of great burgers.  Thirty full days of burgers, as well as weekly giveaways filled with amazing prizes;  how can one possibly go wrong?  The event started out with a few burger lover folks sharing favorite recipes, and now it is HUGE.   Over more than thirty different burgers to choose from, and you could literally make a different burger every day for the next few months and ever get bored.  We decided to go with lamb as the staple of our burger this year and created this recipe for the ultimate lam-burg-hini which is an Italian Style Lamb Burger.


Keeping with the sexiness of the Lamborghini (this is not sponsored by the Italian dream car) we kept the burger as sleek an sexy as the car.  Really great lamb, and simple Italian ingredients without overdoing it.  We wanted the taste of the lamb to shine and not be masked behind other ingredients.  Simplicity is the key to life at Chez Us.

The lamb is mixed with ricotta and panic to keep it extra moist, and then seasoned with shallots and rosemary before grilling to medium rare or medium.  I use this guide from the America Lamb Board when cooking lamb, it fails proof and is always right on!  You cannot have a burger without cheese so we added a slice of fresh mozzarella to the top of the burger just before taking it off the grill.  Smoky, gooey and melty cheese is the best over charred meat!  You have to serve the lam-burg-hini with a sun-dried tomato mayo over grilled ciabatta bread;  no lettuce, onions or tomatoes are needed!

Burger Month

Burger Month is not Burger Month without prizes to help get you behind the grill creating your own burger!  Kita outdid herself this year with coming up with outstanding prizes from burger loving brands.  There have been four burger-centric prizes, one each week during May, that are worth $800 each that have been and are being given away!  Not sure about you, but we want them all!

Burger Month

We would love to give a big shout-out and thank you to all of our wonderful sponsors for the donation of these amazing grill inspired prizes!


While this epic lamb burger is our own creation for Burger Month 2017, we would like to give a big THANK YOU to American Lamb Board, Anolon.  Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ,, Melissa’s Produce, Primal Stone, Spiceologist , Thermoworks , & Veal Made Easy for all that they do and for having products that we believe in and stand behind!

This post is part of the Burger Month celebration happening all month long over at Girl Carnivore and crosses the food blogging community with 100 other talented burger loving foodies.  Be sure to follow along #burgermonth on social media to check them out.


Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats and then we can pull a chair up to your virtual table! 

Lam-burg-hini an Italian Style Lamb Burger


1 cup mayo
6 tablespoons sun-dried tomatoes, finely diced
zest from a small lemon
pinch of salt
pinch of red pepper
1 lb ground lamb
1 tablespoon shallot, finely minced
2 teaspoons rosemary, finely minced
1/4 cup panko
1/4 cup ricotta cheese
pinch salt
pinch pepper
fresh mozzarella slices
ciabatta bread, cut into 4 squares that will fit your patties

How To:

In a small bowl combine the mayo, sun-dried tomatoes and lemon zest. Stir to mix and then season to taste with salt and pepper. You can add a little more or fewer tomatoes or lemon zest as well. We found that different Mayos tasted differently when we were developing this recipe.
In a medium bowl combine the lamb, shallot, rosemary, panic, and ricotta cheese. Mix using your hands but do not handle too long as this breaks down the fat in the meat. Set aside for 30 minutes.
Preheat the grill to 400.
Lightly butter the ciabatta bread and toast until golden. Remove from the grill and set aside.
Shape the burger meat into 4 equals patties. Toss the patties onto the grill.
It is time to flip the burger once the meat gives; you will not have to focus it off of the grate of your BBQ. Sprinkle each burger with a pinch of salt and pepper.
Cover with a lid and continue grilling until the internal temperature reaches:
Medium Rare – 145
Medium – 160
Add a slice of mozzarella to each burger and let melt. Remove from the grill and set aside.
Slater each side of the bread with the mayo mixture and top with a burger.

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