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Idaho Lamb Burgers

Annabelle Breakey
Total time 30 mins
Yield Serves 4

Ingredients

  • 8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes
  • 1 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon chopped chives
  • 2 tablespoons vegetable oil, divided
  • 1 pound ground lamb, such as Lava Lake Lamb*
  • 4 slices (4 oz.) sheep's-milk cheese, such as Lark's Meadow Farms*
  • Onion rolls, split
  • 4 leaves butter lettuce
  • 3 tablespoons mayonnaise
  • 1 to 2 tsp. Dijon-style mustard, such as Sun Valley* Chardonnay Wine Mustard

Nutrition Information

  • calories 599
  • caloriesfromfat 56 %
  • protein 32 g
  • fat 37 g
  • satfat 14 g
  • carbohydrate 35 g
  • fiber 2.1 g
  • sodium 1284 mg
  • cholesterol 103 mg

How to Make It

  1. Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.

  2. Heat grill to medium (350° to 450°). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.

  3. Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.

  4. Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.

  5. *Available at lavalakelamb.com, larksmeadowfarms.com, and sunvalleymustard.com

  6. Note: Nutritional analysis is per burger.