

The Ultimate American Lamb Burger Recipe
Featured Recipe, Ground Lamb American
December 13, 2015
Edward Leonard, Vice President/Corporate Chef at Le Cordon Bleu Schools in North America, created this lamb burger that adds flavor at every level, from bun to burger to condiment.
- Prep: 1 hr
- Cook: 25 mins
- Yields: 12 Servings
Ingredients
BURGERS
3 lbs lean American Lamb, ground or minced
¾ cup finely ground breadcrumbs
RELISH
6 roasted red peppers, finely diced
18 plum tomatoes, skinned, deseeded, cored and diced
PAN-FRIED EGGPLANT
dash Salt and pepper, to taste
1 cup finely ground breadcrumbs
Salad oil, as needed for frying
MINTED RICOTTA CREAM
Directions
BURGERS
1Mix all burger ingredients in a bowl and form the mixture into 12 burgers and let rest.
RELISH
1In a saucepan, dissolve the sugar in the vinegar. Add the turmeric and mustard seed. Bring to a boil, add peppers, tomatoes, and shallots, and continue cooking for 8 minutes.
EGGPLANT
1Peel the eggplants and cut them into twelve 1/2-inch-thick slices. Salt the eggplant lightly on both sides and let sit for 20 minutes. Rinse the slices and dry well. In a shallow bowl combine the eggs, buttermilk, oil, and basil. In another bowl add the flour and season it with salt and pepper. Dip the eggplant slices in the flour and then dip in egg mixture. Dredge the eggplant in the breadcrumbs. Cover the slices well and let them sit for 2 minutes.
2Fry slowly in a skillet with hot oil until eggplant is browned on one side and rather transparent. Turn over and brown on the other side. Remove the heat.
MINTED RICOTTA CREAM
1Combine the ricotta, cream, and mint.
TO SERVE
1Grill the burgers until desired doneness (medium is recommended). Place one eggplant slice and then the relish on a black olive roll bottom. Place one burger on top and top with the Minted Ricotta Cream and black olive roll top.
Recipe provided by the American Lamb Board