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Cabernet-cherry lamb burgers with blue cheese and pancetta

recipe by:

Chef Kristina Vanni

Photo credit PLATE Magazine





2 pounds Australian lamb, ground
8 ounces blue cheese, crumbled
4 ounces pancetta, cooked and crumbled
2 ounces cherries, dried, chopped
2 tablespoons shallots, chopped
1 teaspoon freshly ground black pepper
Olive oil, as needed
Sea salt, as needed


Combine lamb with blue cheese, pancetta, dried cherries, shallots and pepper. Knead lightly to distribute ingredients evenly.  Form into 6 patties, 7 ounces each. Cover with plastic and refrigerate 1 hour to overnight.

To cook, heat skillet or grill pan over medium-high heat until very hot, or build a medium-hot fire in a grill. Brush burgers with oil and season with salt, then cook, turning once, for 8 to 11 minutes total for medium rare.

While burgers cook, toast buns lightly. When burgers are done, remove to a warm platter to rest for a few minutes.

Cabernet-Cherry Ketchup Ingredients

12 ounces cherry preserves, large pieces chopped
1 tablespoon Australian cabernet
1 tablespoon tomato ketchup

Cabernet-Cherry Ketchup Method

Combine ingredients and reserve, refrigerated.

To Serve

6 brioche or challah buns
Arugula, as needed
Cottage fries, as needed


Place arugula on bottom bun, then burger. Spread a generous amount of cabernet-cherry ketchup on top bun and place on burger. Serve burgers with hot, crispy cottage fries, passing extra ketchup for dipping.