Lamb and Vacherin Cheese Burger Recipe
Lamb and Vacherin Cheese Burger
Flavors of Quebec
Total time: less than 15 minutes

Cooking time: 12-15 minutes

Difficulty: Easy
Chef's Note

Try substituting Riopelle cheese for a different flavor.

For 4 burgers

- 1 kg (2 1/4 lb.) ground lamb
- 4 sesame Kaiser rolls, halved
- 125 ml (1/2 cup) Vacherin cheese, cubed

- 15 ml (1 tbsp.) fresh mint
- 30 ml (2 tbsp.) Horseradish
- 15 ml (1 tbsp.) honey
- 1 French shallot, finely chopped
- 30 ml (2 tbsp.) plain breadcrumbs
- 1 egg yolk
- Salt and freshly ground pepper
  1. Preheat the grill. In a bowl, combine the ground lamb with the seasonings.
  2. Form the mixture into 4 patties.
  3. Make a hole in the center of each burger and fill it with a few cubes of Vacherin cheese. Reform the meat to completely enclose the cheese.
  4. Grill over medium heat for 12 to 15 minutes, turning half-way through.
  5. Serve with a green salad.

Longshot Cabernet Sauvignon 2017
Producted by E. & J. Gallo Winery in California, the grapes for Longshot Cabernet Sauvignon were harvested at optimum ripeness, which allowed for easy extraction of rich colour and velvety tannins. The winemaker employed a warm fermentation process, which has resulted in a wine with more flavour and fruitier aromatics. This cabernet is a bold wine with big personality, driven by flavours of blackberry and black cherry, supported by firm tannins and a hint of spice—all leading toward a complex finish of dark chocolate espresso

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