Fustini's Oils and Vinegars
Lamb Burger

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Lamb Burger


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Lamb Burger

Submitted by Chef John Vander Jagt


  • 1 clove garlic, minced
  • 1 pound ground lamb
  • Kosher salt and freshly ground pepper
  • 1/4 teaspoon dried rubbed sage
  • Freshly ground pepper
  • 4 potato buns, split
  • Unsalted butter, softened, for spreading
  • Fustini’s  Peach Bourbon Jam and the Parmesan-Asiago Spread 


Step 1. 

Pulse the garlic in a food processor until coarsely ground.  Combine the ground lamb, 1 teaspoon salt, 1/4 teaspoon pepper, and the sage in a large bowl. Add the garlic and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.

Step 2. 

Preheat a grill to medium-high. Season the patties with pepper. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. Meanwhile, spread the cut sides of the buns with butter and toast on the grill.

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