Blue Cheese Lamb BurgersFeatured by Carmichael in the Gold Wine Club.
1 1/2 Pound Round Lamb
3 Tablespoons Parsley, chopped
2 Teaspoons Rosemary, chopped
Salt & Pepper, to taste
Spike Season Salt
6 Ounces Blue Cheese, divided into 4 small disks
Light the grill and bring the coals to a hot, lightly ash coated fire. In a bowl, mix the lamb, parsley, rosemary and salt and pepper. Divide the lamb and seasonings into 4 balls. Make a dent in each and add a disk of the Blue Cheese. Cover and flatten.
Season the outside of the patty with Spike season salt and cracked black pepper and barbeque for 4 to 5 minutes per side. Serve on fresh Brioche or Ciabatta bread buns with fresh tomato slices and arugula.