Description
Upgrade your grill game for your next cookout.
Ingredients
Scale
- 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
Instructions
- Combine the Raspberry-Mint Vinegar Drizzle ingredients in a food processor. Pour into a small bowl.
- 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).
- 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.
- 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.
- 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.
- 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.