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Grilled Lamb Burger with Pancetta and Point Reyes Blue Cheese Submitted By: Gina
Date/Time : December-17-2005, 13:32:00

   

Ingredients:

2 lbs. Ground Lamb, preferably Niman Ranch.
2 T. Fresh Rosemary, chopped.
1 T. Black Pepper,
8 slices Pancetta,
2 T. Canola Oil, 4 oz. Pt. Reyes Blue Cheese,
4 Hamburger Buns,
4 T. Mayonaise.

Method:

In a mixing bowl, add the ground lamb, rosemary, and black pepper. Gently mix all the ingredients together being careful not to over mix. From into patties using BurgerMate.  Preheat the oven to 400F. On a sheet tray lined with parchment paper lay out the sliced pancetta. Cover the pancetta with another piece of parchment paper and another sheet pan. Bake the pancetta for 10 minutes checking to see if it's crispy. Depending on how thin or thick your pancetta is sliced it may need to cook it for 2 to 5 minutes more.  Light your grill. Once the coals are hot, clean the grill and brush with canola oil. Grill the lamb burger to medium-rare and remove from the heat. Place the burger on a rack over a sheet pan to rest for 3 to 5 minutes. While the burger is resting, toast the buns over the grill. Top the burger with cheese, place the burgers back on the grill and close the lid. Let the cheese soften and allow the burger to reheat up to medium. Dress the bottom of the hamburger buns with mayonnaise. Take the burgers off the grill, place on the bun, top with pancetta and the other half of the bun.

 
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