8 ounces Australian lamb, ground
Salt and freshly ground black pepper, as needed
1 brioche burger bun
2 ounces unsalted butter, melted
2 ounces goat cheese
¼ cup arugula, stemmed
Form lamb into a patty and reserve, refrigerated.
Remove burger from refrigerator, season with salt and pepper and grill to desired doneness.
While burger is cooking, brush bun with butter and toast on grill. When burger is almost done cooking, top with goat cheese.
Cherry Pesto Ingredients
Yield: 4 C
2 cups dried cherries
½ cup whiskey
½ cup water, hot
¼ cup vegetable oil
½ cup pecans, toasted
½ cup Parmigiano-Reggiano, shredded
Kosher salt, as needed
Cherry Pesto Method
Combine cherries, whiskey and hot water in a small saucepan and simmer until liquid is absorbed. Remove from heat to cool, then pulse in a food processor with oil and pecans, then combine with Parmesan and salt.
Spread toasted bun with cherry pesto, top with burger and arugula.
Chef Chrissie Erwin