These blue cheese lamb burgers are packed with flavor and just the perfect summer dinner.
The Deets
Sure, you can make classic beef burgers on the grill, but have you ever tried switching things up with some lamb!? Trust me, it’s a game-changer! I’ve always been a fan of lamb because it has such a rich, distinctive flavor that I think outshines beef, and these burgers are no exception. Juicy, tender, and packed with flavor, they’re topped with sweet, caramelized onions, fresh, peppery arugula, and a generous helping of good blue cheese (seriously, don’t skimp on the quality cheese—it makes all the difference).
To make the meal even better, I paired it with a delicious natural wine from my monthly wine club with @rampantwineco. One of the reasons I love Rampant is that they go beyond just sending great wine—they also suggest ideal food pairings, which is perfect if you love to cook and want to enhance your meals. Plus, they focus on highlighting different wine regions in a way that’s super approachable and easy to understand, so you’re always learning something new. Not to mention, they’re all about supporting sustainable farming techniques, which makes each sip feel even better. If you haven’t explored natural wines yet, this is your sign to start! 🍷🍔. If you enjoyed this burger recipe, check out more ideas here!
Here is how to make it:
Blue cheese lamb burger
Ingredients
The burgers
- 1 lb ground lamb
- 4 tbsp blue or gorgonzola cheese
- 4 tbsp caramelized onions
- 1 tsp garlic powder
- 1 tsp paprika
- 4 buns of choice
- arugula
The caramelized onions
- 3 yellow or white onions
- 3 tbsp butter
- 1/4 cup red wine
- 3 sprigs of thyme
- 2 bay leaves
- flaky sea salt
- pepper
Instructions
For the caramelized onions
- Peel onions and thinly slice. I use a mandolin which makes them super thin and yields a very jammy onion
- On medium heat, add butter and onions to a large pot. Toss so onions are coated in butter. Add thyme, sage, salt and pepper. Cover and cook for about 15 min, checking occasionally to make sure onions aren’t burning
- Add red wine and cover again. Cook for another 20. Remove cover and cook for another 10 or until onions are thickened. Add more salt/pepper as needed.
For the burgers
- Add lamb to a bowl and combine with salt, pepper, paprika and garlic powder. Form into paddies.
- On medium to high heat on the grill, add lamb and cook for about 4 min per side for medium rare.
- Grill buns to your liking and then coat in blue cheese (get the good stuff for the blue cheese, it really makes a difference), top with caramelized onions, some arugula and your burger. Pair with Dolcetto d’Alba and enjoy!
