Romesco & Mozzarella Lamb Burgers

This Father’s Day honor the hard-working fathers and father-figures in your life with American lamb. American lamb farmers work tirelessly to provide delicious, honest meat. My family chooses American lamb because it’s important to support these hard-working men and women ranchers who bring us this delicious meat. 

Dads all across the country love to grill, and they also love a great burger. This fast, easy way to prepare lamb will become a family favorite! This romesco sauce is a flavor bomb that pairs up perfectly with the rich taste of ground lamb. Happy Father’s Day! 

A big thank you to the American Lamb Board for sponsoring this post and for all the work they do with and for our nation’s farmers! Learn how cooking American Lamb outside this summer could win you an incredible prize! Check out the awesome contest from the American Lamb Board here!

 

Romesco & Mozzarella Lamb Burgers 

Serves 4

Prep time 15 minutes 

Cook time 10 minutes 

 

Romesco sauce 

 

1 12-ounce jar of roasted red peppers, drained (OR fresh blistered red bell peppers, skin and seeds removed) 

1/2 cup walnuts 

1/4 cup toasted breadcrumbs 

1/2 cup sun-dried tomatoes packed in olive oil 

1/2 cup shredded parmesan 

1-2 small, fresh garlic cloves 

1 teaspoon paprika or Aleppo pepper 

The juice of a lemon 

1/4 cup olive oil 

Salt and pepper to taste 

 

Burger fixin’s 

 

1 pound ground American lamb 

1 teaspoon olive oil 

Salt and pepper to taste

6 ounces mozzarella cheese 

1 cup fresh basil leaves 

4 store-bought brioche buns 

1/4 cup aged balsamic vinegar 

 

 

To make the romesco sauce, add all ingredients to the work bowl of your food processor. Pulse until you’ve reached a smooth consistency. Keeps in the fridge for up to 1 week. 

 

To make the burgers, form the meat into 4 patties. Smash the patties into round burgers using your hands, about 4-5 inches across. These will be thin but shrink up nicely to fit the bun. Grill these up at 350 degrees F on your outdoor grill, roughly 3-4 minutes per side (or fry in a skillet over medium-high heat). Season with salt and pepper to taste. If you prefer the burgers medium, simply cook for less time on the flip*. Add sliced mozzarella to each of the patties and allow to melt slightly in the pan. 

 

To assemble the burgers, place a couple basil leaves on the bottom bun, place the cheesy patties on the basil, and top with 2 heaping tablespoons of romesco sauce and a twirl of balsamic vinegar. Top with the top bun and enjoy! 

 

*USDA recommends a minimum internal temperature of 160 degrees F for ground lamb.