Cherry-stuffed Lamb Burgers
When we were brainstorming stuffed burger ideas, I really wanted one with cheese and one stuffed with something unexpected for some variety. Derek came up with the idea of cherries and I figured lamb burgers would be the best vehicle. These babies are perfect on the grill because they get a great sear (also, like many people in the PNW, we don’t have AC so cooking on the grill is a nice reprieve in the heat!).
Let’s get to it!
The first step is cooking the cherries. You’ll want them to cool and firm up a little, making them easier to spoon into the lamb patties. Melt the butter in a small saucepan and add your cherries, salt, sugar, and balsamic. Our local dark cherry is the Bing, but use whatever you have available to you.
Cook over medium until the cherry juices have thickened.
Pour the mixture in a small bowl and chill in the fridge at least an hour.
Once the cherries are chilled, it’s time to start the burgers. Heat your grill to medium-high and divide your lamb into six or eight pieces (this will make three large or four smaller patties in the end). Form half of the pieces into patties, pressing a divot into the center of each one.
Now take your cherry mixture out of the fridge and spoon one to two tablespoons into each divot.
Form the rest of the pieces of ground lamb into patties and place them one over each patty with the cherries in it. Gently press and pinch around the edges to completely seal each patty. To the grill! Carefully put each stuffed patty on the grill and season with salt.
Cook about eight minutes and then flip.
Season this side with salt and put the cheese slices on.
Put the lid on the grill and cook another five or so minutes until the cheese is melted and the patty is done to your liking.
While the patties are cooking, toast your buns. You can also use this time to make the rosemary mayo. Put the mayo in a small bowl and add the chopped fresh rosemary, or add it to your favorite aioli recipe.
Stir it together and spread it on the buns.
Take the lamb patties off the grill and place them on a paper towel-lined plate. Put a patty on each bun and top with a leaf of lettuce and the top bun.
I recommend cutting the burger in half so you can see the cherry filling, but that’s up to you.
The fatty lamb is so tasty with the sweet cherry and salty Gruyere cheese. The lettuce provides a little crunch. Enjoy with a bright side salad.
- 1 tablespoon unsalted butter
- 1 cup coarsely chopped dark red cherries (Bing)
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 1 pound ground lamb
- salt for seasoning meat
- 4 ounces Gruyere cheese, sliced
- 3-4 whole wheat hamburger buns
- 1/2 cup mayo
- 1/2 teaspoon finely chopped fresh rosemary
- Bibb/butter lettuce for topping
- Melt butter in a small saucepan over medium heat and add cherries, salt, sugar, and balsamic.
- Cook until juices have thickened. Pour into a small bowl and chill at least an hour.
- Heat grill to medium-high and divide your lamb into 6 or 8 pieces.
- Form half into patties, pressing a divot into the center. Spoon 1-2 tablespoons into each divot.
- Form remaining ground lamb into patties and place over each patty with the cherries in it. Gently press and pinch around edges to form a seal.
- Put patties on grill and season with salt. Cook about 8 minutes and flip.
- Season with salt and put cheese slices. Close grill and cook another five or so minutes until cheese is melted and the patty is your desired doneness.
- Toast buns.
- Stir rosemary and mayo together in a small bowl and spread it on buns.
- Take lamb patties off grill and put on a paper towel-lined plate.
- Put a patty on each bun and top lettuce and top bun.