Lamb Burger with Raspberry-Mint Vinegar Drizzle

One of the dishes that most impresses me is a lamb burger that can combine ingredients like goat cheese, raspberry vinegar, and even fresh herbs.  I’ve made a variety of versions of it over more than three decades. Here’s a tempting summer rendition, using fresh raspberries as well as well as vinegar infused with the crimson fruit.

A Note on Raspberry Vinegar

Raspberry vinegars vary greatly in their sweetness and actual raspberry-ness. I especially like the A L’Olivier brand which calls it “Vinaigre and Framboise.” This brand contains enough berry pulp to be a bit syrupy. Depending on your vinegar’s flavor, you might want to add a touch more sugar or vinegar to the sauce. Just depends on your preference! Or, you can make your own at home for the ultimate power over the flavor.

Lamb Burger with Raspberry-Mint Vinegar Drizzle

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• Author: Cheryl Alters Jamison

Print Recipe

Description

Upgrade your grill game for your next cookout.

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Ingredients

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• 2 lb freshly ground lamb
• 1/3 cup minced fresh mint
• 1–1½ tsp salt
• 6 oz creamy fresh goat cheese, divided into 6 portions
• 6 slices sourdough bread
• Mayonnaise, optional
• A couple of handfuls of fresh raspberries

For the raspberry-mint vinegar drizzle:

• 1 cup fresh mint leaves
• ¼ cup + 2 tbsp raspberry vinegar or other fruit or fruit-infused vinegar
• ¼ cup + 2 tbsp white or white wine vinegar
• 2 tbsp granulated sugar
• Salt

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Instructions

1. Combine the Raspberry-Mint Vinegar Drizzle ingredients in a food processor. Pour into a small bowl.
2. Fire up the grill, bringing the temperature to medium (where you can hold your hand comfortably an inch or two about the cooking grate for 4 to 5 seconds before needing to pull it away).
3. Mix the ground lamb, mint and salt together in a medium bowl. Gently form the mixture into 12 very thin burger-size patties. The patties should hold together firmly, but don’t compact them or handle them any longer than necessary.
4. Place a portion of goat cheese on half of the patties, then top each with 1 of the remaining patties, to make 6 burgers. Seal the edges well.
5. Grill the burgers over medium heat for a total of 5-5 ½ minutes per side for medium rare. Turn so that each side faces the fire twice, rotating a half turn for crisscross grill marks. While the burgers cook, toast the slices of bread on the edge of the grill.
6. If you wish, slather each slice of bread on one side with mayonnaise. Arrange each burger on a slice. Drizzle with sauce and serve, with each burger garnished with a half-dozen or so raspberries and a few mint leaves.

Recipe and Story by Cheryl Alters Jamison
Styling by Anna Franklin
Photography by Dave Bryce

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