I am all about fancy, gourmet burgers. As soon as I saw a lamb burger in a BuzzFeed article I just knew I had to make one similar. The hunt for ground lamb began. I did initially find it at Publix, but wasn’t willing to pay the $9.99/lb price tag. Next I checked out The Fresh Market and they didn’t have any that day (apparently they weren’t willing to grind any either, because they never offered). Finally I found lamb at our local meat market where they begrudgingly ground some up for me. It came in $2 cheaper than Publix at only $7.99/lb. If you are on the lookout for it I’ve been told Kroger and Indian markets usually have it for a decent price.
The curry powder was a great addition of flavor that compliments all the other ingredients well. In the original recipe over at Fork Knife Swoon, Laura uses avocado, but I couldn’t stop thinking how great roasted pepper would go with these burgers. I roasted my own peppers, but you could always use jarred. I buy fresh sweet bell peppers by the ton. They are my favorite item to add to almost anything. I always used to buy the jarred peppers because I was lazy, but that time I went to grab one from the fridge it had gone bad after only being open for a week. I can still remember how gross it tasted and now I have been turned off to jarred roasted peppers forever. Now I just roast a bunch at once and toss them in the freezer until I need them.
These burgers were made to be enjoyed outside so grab a glass of wine and fire up the grill.
- 1⅓ lb ground lamb
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 good deli buns
- 2 oz crumbled goat cheese
- 2 roasted red, orange, or yellow peppers
- In a large bowl combine lamb, curry powder, paprika, salt and pepper. Form four ⅓ lb patties.
- Heat the grill to medium high heat. Cook burgers about 5-6 minutes per side. Until 155 degrees.
- Toast buns on grill while cooking meat.
- Top each burger with ½ a roasted pepper, ½ oz of goat cheese, and sprouts.