One of our favorite food events of the year is Kita’s Burger Month. We always participate since we are lovers of a great burger. 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 only a few burger lovers 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 never 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 and 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 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 fail-proof and 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!
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.
Recipe: 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
fresh mozzarella slices
ciabatta bread, cut into 4 squares that will fit your patties
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.