Serving Size: 4
Lamb burgers make for an impressive twist on an outdoor summertime classic, with just a touch of ground pork added to keep the burgers from drying out on the hot grill. We love the way the salty Manchego enrobes each burger patty, and the crispy-fried quick potato-chive cake lends just the right amount of earthy crunch.
1 large potato, peeled and grated
Kosher salt and pepper, to taste
2 T chives, chopped
12 oz. ground lamb
4 oz. ground pork
3 cloves garlic, minced
1 t. parsley, finely chopped
3 T mayonnaise/Dijon mustard blend
4 slices Spanish Manchego cheese
4 leaves of butter lettuce
4 onion or hamburger rolls
Soak grated potatoes in water for a few minutes to rinse off excess starch. Drain, pressing out any remaining liquid, and toss with a sprinkle of Kosher salt, pepper, and chives. In a large frying pan, heat vegetable oil over high heat. Drop spoonfuls of potato mixture into pan, and flatten with spatula into patties. Cook until crunchy and brown on both sides, about 6 minutes total. Drain on paper towels.
In a large bowl, combine lamb, pork, garlic, and parsley. Mix to combine using hands, being careful not to overwork. Form mixture into three or four thick burger patties, and cook over high heat on a grill or in a frying pan, turning occasionally, about three or four minutes per side. Top with sliced cheese, and cover until cheese melts. Remove from heat and let burgers rest while you assemble other ingredients.
To assemble each burger: Split an onion roll or hamburger bun and toast, if desired. Place a leaf of lettuce on the bottom bun, followed by the grilled lamb burger. Top with a fried potato chive cake, and about a teaspoon of the mayonnaise/Dijon blend. Serve immediately.