Prep Time: 45 minutes
Cook Time: 8 minutes
Ingredients:
- 1 1/2 lb. ground lamb
- 4 oz. blue cheese* - at room temperature
- 4 tablespoons finely chopped fresh mint
- 2 teaspoons finely chopped fresh rosemary
- 3/4 teaspoon ground pepper
- 3/4 teaspoon salt
Preparation:
1. Divide the cheese into 4 pieces and form each into a 2-inch round.
2. Thoroughly combine remaining ingredients in a bowl.
3. Divide the lamb into 4 equal portions, then divide each portion in half.
4. Flatten all 8 portions into patties about 3 1/2 inches in diameter and 1/2 inch thick.
5. Place a round of cheese in the center of four patties.
6. Cover with remaining lamb patties, press edges to seal, and shape into final patties about 4 inches in diameter and 3/4 inch thick.
7. Place patties on a baking sheet or plate, cover with plastic wrap, and refrigerate for 30 minutes to an hour to allow burgers to set up.
8. Grill or fry over medium heat for 4 minutes per side.
9. Cut in half and stuff into pita halves with lettuce and tomato.
*Note: I recommend Point Reyes blue cheese if you can find it, but avoid Roquefort or any blue labeled as "creamy" because all the cheese will end up leaking out.
