The Best Lamb Burger Ever

Last Sunday was the first ever block party for my street. Some residents have lived on this block for 50 years. So hats of to neighbour Hannah for getting this going.

It was great. Odd house numbers brought salads and even numbers brought desserts. We have way more odd numbers so we had a lot of salad choices. And no repeats. How does that always work?

We each bring something to barbecue and my big decision was what do I make for myself? My first stop was the freezer. Emptying the freezer is on the agenda before purchasing more food. A lone bag of ground lamb was the answer.

This is Black Welsh lamb and is ever so flavourful. I am choosing to use only salt and pepper so the beauty of this meat is not masked. Mint pesto will compliment the flavour perfectly.

This burger is simple and delicious. At the party I served it on foccacia with a thick slice of heirloom tomato and a thin slice of red onion. Oh, yes, and with the homemade mint pesto. The real trick to take it to the next level is to hide baby bocconcino inside the burger. This cheese melts like a dream.

Best Lamb Burger Ever
1 lb. ground lamb
Sea salt & freshly ground black pepper
Baby bocconcino
Foccacia
Mint pesto

Season ground lamb with salt and pepper. As you shape the burgers, hide the bocconcino inside. Grill as usual. Spread the bottom of the foccacia bun with mint pesto. Top with burger and layer on sliced tomato and red onion. Top with foccacia and serve.

Mint Pesto 

1 c. (packed) fresh mint leaves
1/2 c. (packed) fresh cilantro leaves
2 tbsp. pine nuts
2 tbsp. freshly grated Parmesan cheese
1 tbsp. fresh lemon juice
1 medium garlic clove, peeled
1/2 tsp. coarse kosher salt
1/2 c. (or more) extra-virgin olive oil

Place all ingredients into a food processor and puree until smooth. Serve. Can be refrigerated for up to 4 weeks in covered container.