Idaho Lamb Burgers

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

Preparation

1. 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. 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. 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. 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.