Lamb burger with bacon and goat cheese - Le Coup de Grâce
fermer/close
vivez le coup de grace info@lecoupdegrace.ca

Blainville, Quebec

Write us

  • This field is for validation purposes and should be left unchanged.

subscribe to our insane newsletter

         
    
    

Le produit suivant a été ajouté au panier:

Finaliser ma commande

    • Lamb burger with bacon and goat cheese

    Preparation :15 min Cooking :30 min
    Difficulty :easy
    Servings :4

    This lamb burger with bacon and goat cheese has been inspired by my friends at the Boucherie Lorrain. A meat filled with flavors, a crazy good goat cheese and crispy bacon. What more do you need? Oh yeah, a cold beer!

    Ingredients

    • 800g ground lamb
    • 2 green onions, finely sliced
    • Salt and ground pepper
    • 8 bacon slices
    • 4 big hamburger buns, inside well buttered
    • About 200g unripened goat cheese
    • Alfalfa sprouts
    • Aragula
    • Dijon mustard and ketchup

    Preparation

    • Preheat the oven at 400°F. Preheat the BBQ at 500°F and reduce heat intensity at medium.
    • Place the lamb in a big bowl then add the green onions. Season with salt and pepper then mix well with your hands for a couple of minutes. Form 4 large patties then place in a big plate.
    • Line a baking sheet with parchment paper then add the bacon slices. Cook for about 10 minutes on each side until crispy! Put on a paper towel to remove fat excess. Keep bacon warm.
    • Meanwhile, cook the lamb patties on the BBQ! On a lightly oiled grill, place the meat and cook for 2-3 minutes. Give them a 45° rotation then cook for another 2-3 minutes. Flip and repeat process! 2-3 minutes of cooking, 45° rotation then another 2-3 minutes of cooking. Meat should be cooked! Verify doneness because cooking time will vary depending on patty thickness. Don’t forget to grill the buns at the end!
    • It is now time to build that masterpiece. Spread a good dash of Dijon mustard in the bottom bun and some ketchup in the top bun. Add a small handfull of aragula on the mustard followed by a big chunk of goat cheese. Place the patty on top, add some alfalfa, 2 bacon slices then close with the top bun! I strongly suggest to poke it with a long pick in order for the burger to stay in place! Now just do the same with the other burgers. Eat immediately!
    Created with Sketch. COOK MODE

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Our wine stewards suggest

    +- 15$Clos la Coutale

    With this strong lamb burger, try this robust but civilised cahors. At this price, it's almost too good to be true!

    +- 30$Domaine Thymiopoulos Terre et Ciel 2012

    This Greek wine made from a local variety named xinomavro has some barolo resemblance. On a dried flowers, ripe fruits and truffle register.

    Saison Rustique, Dunham

    This Saison beer will seduce you with notes of spices, cereals and lemon. The clove flavour will melt pleasantly with the farmers' aromas of the lamb. The light acidity of the beer is will remind you of goat cheese. Very dry, it will bring a nice touch of freshness to this dish.

    My profile

    Add to favorites
    Create a new folder

    My personal notes

    Share

    You may also like

    Voir la recette
    Caprese grilled filet mignon
    Preparation : 45 min
    Cooking : 8 min
    Voir la recette
    Filet mignon rossini
    Preparation : 25 min
    Cooking : 50 min
    Voir la recette
    Stuffed shells with chicken, cauliflower and broccoli
    Preparation : 45 min
    Cooking : 45 min
    fermer la fiche

    Lamb burger with bacon and goat cheese

    • Preparation : 15 min
    • Cooking : 30 min
    • Servings : 4

    Ingredients

    • 800g ground lamb
    • 2 green onions, finely sliced
    • Salt and ground pepper
    • 8 bacon slices
    • 4 big hamburger buns, inside well buttered
    • About 200g unripened goat cheese
    • Alfalfa sprouts
    • Aragula
    • Dijon mustard and ketchup

    Preparation

    • Preheat the oven at 400°F. Preheat the BBQ at 500°F and reduce heat intensity at medium.
    • Place the lamb in a big bowl then add the green onions. Season with salt and pepper then mix well with your hands for a couple of minutes. Form 4 large patties then place in a big plate.
    • Line a baking sheet with parchment paper then add the bacon slices. Cook for about 10 minutes on each side until crispy! Put on a paper towel to remove fat excess. Keep bacon warm.
    • Meanwhile, cook the lamb patties on the BBQ! On a lightly oiled grill, place the meat and cook for 2-3 minutes. Give them a 45° rotation then cook for another 2-3 minutes. Flip and repeat process! 2-3 minutes of cooking, 45° rotation then another 2-3 minutes of cooking. Meat should be cooked! Verify doneness because cooking time will vary depending on patty thickness. Don’t forget to grill the buns at the end!
    • It is now time to build that masterpiece. Spread a good dash of Dijon mustard in the bottom bun and some ketchup in the top bun. Add a small handfull of aragula on the mustard followed by a big chunk of goat cheese. Place the patty on top, add some alfalfa, 2 bacon slices then close with the top bun! I strongly suggest to poke it with a long pick in order for the burger to stay in place! Now just do the same with the other burgers. Eat immediately!

    Innkeeper, drinks!

    +- 15$Clos la Coutale

    With this strong lamb burger, try this robust but civilised cahors. At this price, it's almost too good to be true!

    +- 30$Domaine Thymiopoulos Terre et Ciel 2012

    This Greek wine made from a local variety named xinomavro has some barolo resemblance. On a dried flowers, ripe fruits and truffle register.

    Saison Rustique, Dunham

    This Saison beer will seduce you with notes of spices, cereals and lemon. The clove flavour will melt pleasantly with the farmers' aromas of the lamb. The light acidity of the beer is will remind you of goat cheese. Very dry, it will bring a nice touch of freshness to this dish.

    loading more

    vivez le coup de grâce
    fermer/close

    send by email

    • This field is for validation purposes and should be left unchanged.

    Back to top