Cheesy Mushroom Lamb Burger, nothing says summer best than a beautiful charbroiled burger. The aromas of those BBQ's and that wonderfully grilled meat patty has most of us craving a burger meal. I have just the answer to such a craving. These lamb burgers!
Song of the day: " The Sun is Shining" by Bob Marley.
Cheesy Mushroom Lamb Burger. Wonderfully seasoned ground lamb with hints of rosemary, oregano, and chives, meets the most desirable brioche bun, sauteed mushrooms and melted Jarlsberg cheese. Oh, wait, there is a surprise, a pocket of cheese nestled in the center of this most extraordinary succulent tasty burger. Need I say more?
If a Word Could make you Crave It Would Be..............
Cheesy, a word that will make anyone crave that gooey melted soft creamy crispy goodness called cheese. Well, consequently, this burger has plenty of this element in it and if you take a look at the pictures you will see that lovely layer of Jarlsberg cheese melted perfectly oozing down the side of these luscious grilled patties, as a result absolutely mind-blowing deliciousness!
That is not all. Since I love cheese, while hand making these lamb patties I had an epiphany. As a result, a nice chunk of Jarlsberg cheese made its way into the middle of the burger, nicely stuffed and surrounded by that organic well seasoned Australian lamb.
Can You Imagine..............
Can you just envision what is going to happen to that lovely morsel of cheese when these lamb patties hit the grill? I can. Nothing but heavenly, gooey, melted goodness! Do I have you craving a barbecue and these Cheesy Mushroom Lamb Burger grilling, releasing that oh-so-I-want-a-burger aroma? Well, it's possible and really easy. All you need is:
- ground lamb, organic or not, whatever you want
- fresh rosemary
- dried oregano
- a squeeze of fresh lemon
- a few drops of Worcestershire sauce
- some E.V.O. oil
- a variety of seasonings
- Italian seasoned breadcrumbs
- Panko crumbs
- and of course the piece of Jarlsberg cheese
- don't forget the love.
Sharing the process...........
Cooking is about sharing, not only the eating thereof but the making of said food, lol. I love how food brings people together. No matter where in the world you are, hospitality always involves food in some form or fashion. Gather the family and friends and let's put some love into these burgers.
Firstly, you need to mix up all the ingredients for the lamb burgers and let it sit and mingle in the fridge. Secondly, when you can smell all that herbaceous and seasoned meat goodness, it's time to form some patties. Thirdly, fire up the grill, fourthly assemble, and last but not least, EAT!
I'm the Luckiest Guy in the World.........
I wanted to mention that we didn't just go out and buy some burger buns. Oh no, not in the kitchen of SugarLoveSpices! Nicoletta the dough whisperer as I call her made some homemade brioche buns and if you see them in the pictures they taste even better than they look. The buttery rich egg backdrop was perfect to host these lovely burgers and the condiments we decided to go with, just because!
Gratitude Goes a long Way.........
I have learned through the years that gratitude goes a long way and is a great practice to a happy life, hence why I want to take this opportunity to thank my most beautiful wife.
Thank you, Nicoletta! Not only for your talent and baking (it is always amazing and delicious) but for how much love you show me and how you bring out my soul and creative nature!
Let's Talk Condiments.........
When I was thinking what to serve on this burger besides lovely melted cheese, Nicoletta mentioned how good mushrooms would be and the light bulb went on. What a perfect compliment to grilled lamb and that melted cheese. My wife is so smart and we usually are on the same wavelength. A very efficient couple we are!
Keeping It Simple................
Burgers usually have lettuce, tomato, etc. I wanted to keep it pretty simple so I made up a nice ramekin of balsamic cream aioli. It has just enough punch to spike the juicy burger and that buttery cream melted cheese. To top things off a wonderful slice of kosher dill pickle. I have to say this burger has my mouth watering and I can't wait to bite in!
French Fries or Onion Rings? That is the question.............
Since we are not following burger tradition, we decided, that's Nicoletta and I, that crispy golden onion ring is the way to go with these Cheesy Mushroom Lamb Burger, and consequently a great addition to the mix!
Finally, Let's Eat..........
These burgers smell amazing and that toasted brioche bun is so golden and enticing. On my.......... I get that wonderful rich lamb flavor so nicely perked up with the addition of the rosemary and oregano. Furthermore, it is so juicy and that brioche is quick to absorb all those grilled caramelized release of juices that just adds to its already buttery nutty rich flavor.
The aioli is amazingly smooth, sultry and with that balsamic cream lingering in the backdrop makes this the perfect condiment to highlight the oh-so-buttery Jarlsberg cheese and those most succulent sauteed mushrooms. I love how those mushrooms release some juices flavored with thyme, garlic, sage, and so much more. Napkin, please!
I think every burger needs that wee bit of acidity you get from a good dill pickle, and in this burger, it just brightens the day and the flavor notes of these incredible Cheesy Mushroom Lamb Burger.
These onion rings were a perfect textural element to accompany a wonderful succulent burger. Crispy, golden on the outside with a very audible crunch met by the sweetest steamed moist caramelized onion that sings in your mouth.
Just when you think you're in flavor and texture heaven, your next bite reveals this pocket of melted gooey Jarlsberg cheese, so incredible, and a pleasant and welcome surprise it is, would you not agree?
Summer is a wonderful time. A time to enjoy the great outdoors and be with family and friends. Next time you smell that oh-so-familiar scent of burgers grilling on the BBQ, think of these luscious, most noteworthy, succulent, Cheesy Mushroom Lamb Burger. Certainly, they will be a hit at your next backyard meal!
Song of the day: "Sun is Shining" by Bob Marley.Print
- 250 g button top mushroom, cleaned and sliced
- 2 Tbsp evo oil
- 1 pat of salted butter
- 1 clove of garlic, smashed
- pinch of peperoncino
- salt & pepper to taste
- thyme, parsley, sage
- 325 g ground lamb
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- 1 Tbsp chopped fresh rosemary
- 1 tsp fresh chopped parsley
- ½ tsp dried oregano
- 1 Tbsp chopped chives
- 2 Tbsp Italian-seasoned breadcrumbs
- 2 Tbsp Panko crumbs
- a drizzle of olive oil
- a squeeze of fresh lemon juice
- a few drops of Worcestershire sauce
- salt and pepper to taste
- 2 cubes Jarlsberg cheese
- 2 Tbsp olive oil mayo
- ½ tsp mustard
- 1 tsp balsamic cream
For the burgers:
- 2 brioche buns
- 2 slices Jarlsberg cheese
- 2 Tbsp aioli
- 12 white onion rings approx. ¼-inch thick
- 4 Tbsp all-purpose flour
- ⅛ cup sparkling water, chilled
- salt and pepper
- ½ L peanut oil, for frying
- In a large bowl add in all the ingredients for the lamb. Mix well with your hands and cover with plastic wrap and place in the fridge for 2 hours.
- Heat up oil and butter in a pan with garlic. Add peperoncino.
- Add mushrooms, herbs, and seasoning and stir, sauteing the mushrooms for 10-15 minutes on medium to high heat.
- Take off heat and set aside.
- In a ramekin combine mayo, mustard, and balsamic cream.
- Whisk until well incorporated and place in the fridge.
- Take the seasoned ground lamb, scoop out around 2 tablespoons and place in hand. Take a cube of cheese and put it in the middle and shape the meat around the cheese and roll into a ball. Press down and shape into a round patty and place on a plate.
- Repeat this process until all the ground lamb is gone.
- In a bowl mix flour and seasonings.
- Whisk in sparkling water and add more if batter is too thick. Should be creamy and smooth and just thick enough to coat the onion rings.
- Heat up peanut oil in a medium pot.
- Place a few onion rings in batter until well-coated. Lift out of batter and let excess drip off and place into the hot oil. Cook for about 2 minutes and turn. Take out and place on a paper towel lined dish when golden and crisp.
- Repeat this process until done.
- Preheat BBQ to around 450 degrees F.
- Place burgers on hot grill and cook for about 2 minutes then turn them 180 degrees and cook for another 2 minutes.
- Turn burgers over and repeat the cooking process turning burgers 180 degrees after 2 minutes and cooking for an additional 2 minutes.
- Place cheese on hot burgers and let rest.
- Place cut brioche buns on grill and toast for a few minutes, take off grill and set aside.
- Meanwhile, warm up mushrooms.
- Spread a good spoonful of aioli onto the bottom half of the bun.
- Place the burger onto the aioli and top with sauteed mushrooms. Spread some more aioli on the top half of bun and place on the burger with mushrooms.
- Top burger with a folded dill pickle slice.
- Put some onion rings on the side.
- Ready to serve.
- If you don't like lamb you can substitute pork or beef or any combination you like.
- You can use just store-bought burger buns if you don't want to make the brioche buns.
- Be creative with your condiments and toppings. Become your own burger artist.
- Prep time includes 2 hours of marinating time for the ground lamb.
- Prep Time: 2 hours 20 minutes
- Cook Time: 25 minutes
- Category: Main, Meat
- Method: Stove top, Grilling
- Cuisine: Fusion
Keywords: lamb, rosemary, e.v.o. oil, Italian seasoned breadcrumbs, onion rings, jarlsberg cheese, aioli, balsamic cream, barbecue, grilling, outdoor cooking,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.