Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
This Story Originally Appeared On sunset.com

Gallery

Credit: Annabelle Breakey

Recipe Summary

total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • 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.

  • 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.

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

  • Note: Nutritional analysis is per burger.

Nutrition Facts

599 calories; calories from fat 56%; protein 32g; fat 37g; saturated fat 14g; carbohydrates 35g; fiber 2.1g; sodium 1284mg; cholesterol 103mg.
Advertisement