Fine Cooking

August/September 2016

Fine Cooking Aug-Sept 2016 - Cover / JillHough.com

Make It Tonight column
Just 30 minutes to dinner, start to finish

Lamburgers with Blue Cheese and Basil Mayonnaise
The deep flavor in these burgers comes from mixing a little onion powder, garlic powder, and smoked paprika into the ground lamb before grilling.

Serves 4

2 oz. good-quality blue cheese, such as Maytag or Point Reyes, crumbled (about 1/2 cup)
1/3 cup coarsely chopped fresh basil
1/4 cup mayonnaise
2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper
1 1/4 lb. ground lamb
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. smoked paprika
4 3/8-inch-thick slices red onion
4 hamburger rolls, lightly toasted

Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.

Meanwhile, in a small bowl, combine the cheese, basil, mayonnaise, and mustard. Season to taste with salt and pepper.

In a large bowl, gently combine the lamb with the garlic and onion powders, paprika, 1 tsp. salt, and 1 tsp. pepper. Form into 4 thin patties about 5 1/2 inches wide.

Grill the burgers and onion slices, flipping once, until the burgers are cooked to your liking (145°F for medium) and the onions are tender, 4 to 5 minutes for the burgers, 8 to 9 minutes for the onions.

Spread the bun tops with the blue cheese mixture, and serve the burgers on the buns topped with the onions.