This is one of my favorite weeknight dinners; my mini processor makes the pesto quick to put together and the burgers can be done outside on the grill or inside in a pan. If you can find brioche buns, they’re perfect for these. All I could find this time were these big ones but, even though I ended up with more bun than burger, they were still wonderful.
lamb burgers with pesto and goat cheese
- 1 lb. ground lamb
- 1 cup packed basil
- 1 clove garlic
- 6 walnut halves
- 2 tablespoons grated Parmesan
- extra virgin olive oil, about 2 tablespoons
- crumbled goat cheese (feta cheese is also delicious!)
Form 3 to 4 burgers with the ground lamb. Salt and pepper both sides, Heat a pan on medium-high heat for a minute or two and then add burgers. Cook for about 10 minutes, turning burgers once after 5.
While the burgers are cooking, make the pesto. In processor, add basil, garlic, walnuts, parmesan and 1 tablespoon olive oil. Process until well blended. Add half of the 2nd tablespoon of olive oil in, until the pesto is moist but not runny – you may not need the entire 2nd tablespoon or you may need all of it and even a little extra.
Assemble burgers: smear the inside of bottom bun with some pesto, top with burger, top with more pesto and some crumbled goat cheese. Add top bun and repeat with remaining burgers.
These ae seriously delicious and oh, so easy. Enjoy!