Grilling, The Best of Fine Cooking

Summer 2018

Grilling, The Best of Fine Cooking 2018 / Jill Silverman Hough

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.