Perfectly cooked, tender lamb burgers topped with blue cheese and watercress – this is a meal to really savour.
Everyone has a favourite burger recipe, but I like mine made with lamb mince and topped with blue cheese – yum! Lamb and blue cheese are not often served together, but I think that’s a travesty. In this burger they work so well together – the richness of the meat with that creamy blue cheese plus peppery watercress is a treat for the tastebuds!
The burger is rounded off with melty cheddar cheese at the bottom (I know, double cheese! This is why it’s such a delicious burger) and some ketchup which adds that sweet sharpness to balance the rest of the flavours.
The recipe below will make 4 burgers and they are best enjoyed with chips on the side and a fresh salad.
The Ingredients
- Lamb mince – to make your burger patties. These patties are so simple – just lamb mince and salt and pepper – so that the flavour of the lamb really shines through.
- Burger buns – I used brioche buns, which add a little extra sweetness to counter that blue cheese, but you can use your favourite burger buns.
- Cheddar cheese – this is for that extra cheesiness on the base bun, which I LOVE – you can leave it off if you want to, though.
- Blue cheese – I used my favourite Stilton. You can use any blue cheese.
- Watercress – watercress is key for that peppery flavour. You could switch for rocket, which does a similar (but milder) job, but don’t use spinach.
- Tomato ketchup – to round the whole thing off.
Top Tips
- Cooking the lamb burgers – When you cook your burgers, you will want to cook them all the way through. You don’t want pinkness in the centre when you’ve worked with mince for food safety reasons. If you’re not sure if your burgers are cooked, you can cut one in half to check.
- Get ahead – You can make the lamb burger patties ahead of time. Store them (covered) in the fridge for up to 24 hours before cooking.
- Serve with – This is beautiful served with salads and slaws, like Apple and Celery Slaw (No Mayo), Quinoa and Lentil Salad, Carrot, Watercress and Beetroot Salad or Pomegranate, Feta and Chickpea Salad.
Lamb Burgers With Blue Cheese and Watercress
Ingredients
- 250 grams lamb mince
- 4 burger buns
- 50 grams cheddar
- 100 grams blue cheese
- 80 grams watercress
- 4 teaspoons tomato ketchup
Instructions
- Season the lamb mince well with salt and pepper, then work into four patties. Put in the fridge for 10 minutes to allow them to firm up.
- Put a griddle pan on a high heat. When it’s really hot, add your burgers. They’ll need cooking for about 6 minutes on each side.
- In the meantime, cut the burger buns in half. Put the cheddar cheese on the bottom halves and put the buns in the oven, open, at 170 degrees Celsius for 3 minutes.
- When the burgers are nearly cooked, top each one with blue cheese for the last minute of cooking.
- To compile, squeeze a little ketchup onto the cheesy bun base. Then add your burger and top with a generous handful of watercress before topping with the top of the bun. Delicious!
More lamb recipes to enjoy:
- Lamb and Spinach Curry
- Leftover Lamb Shepherds Pie
- Lamb Chops with Jewelled Moroccan Couscous
- Slow Roast Lamb with Dauphinoise Potatoes
- Swedish Meatballs in Brandy Cream Sauce
- Curried Rack of Lamb with Pilau Rice
