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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes |
1 1/2 teaspoons kosher salt, divided |
1/2 teaspoon pepper, divided |
1 tablespoon chopped chives |
2 tablespoons vegetable oil, divided |
1 pound ground lamb, such as lava lake lamb |
4 slices (4 oz.) sheep's-milk cheese, such as lark's meadow farms |
onion rolls, split |
4 leaves butter lettuce |
3 tablespoons mayonnaise |
1 to 2 tsp. dijon-style mustard, such as sun valley* chardonnay wine mustard |
Directions:
1. Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.
2. Heat grill to medium (350° to 450°). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.
3. Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.
4. Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.
5. *Available , , and
6. Note: Nutritional analysis is per burger.
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