Spiced Lamb Burger with Roasted Beets, Orange and Taleggio
Fire up the grill and bench your usual burger this weekend….this Spiced Lamb Burger with Roasted Beets, Orange and Taleggio is an epic flavor bomb for your tastebuds. Tender, juicy lamb with warm, earthy spice pairs perfectly with roasted beets, refreshing orange and buttery Taleggio cheese.
This post is part of a kick butt burger grill giveaway hosted by GirlCarnivore but the burger epicness is all my own.
Happy May!!! It’s finally here….the month that gets me sooooo excited for summer….the month that plays with my emotions by giving me 90 degrees on Thursday and 55 degrees on Sunday. The month that ends with longer, sunnier days and leafy green trees. The month that I start to fire up the grill almost daily. It’s exciting….isn’t it? We open our pool next week and my garage is packed with all the outdoor refreshing items like new chair cushions, outdoor carpets, spray paint, potting soil, pool toys, a new fire pit. I am ready. And did you know…..it’s Burger Month???? I participated in Burger Month a few years back with this Beef Bourguignon Burger and it’s still a favorite for anyone who tries it.
And I have some fabulous items up for grabs along with burger recipes every single day from all my blogger friends. You’re not going to want to miss this one. You can follow #BurgerMonth all month on social media for all the juicy, savory, decadent details. But I’m kicking things off today with a Spiced Lamb Burger…..it’s completely fabulous all by itself but I layered it with roasted beets, sliced oranges and topped it with a melty Taleggio cheese because it’s my burger and I can do what I want.
I always wanted to make a lamb burger….I’m a huge lamb fan and it just doesn’t show here because I barely share any lamb recipes. (BTW…that’s about to change.) I love how lamb stands out against a beef burger, the flavor it more pronounced….bolder, in my opinion, but not gamey. The meat stays tender and juicy, it doesn’t dry out like some non-beef burgers so this definitely one you have got to try for yourself.
For my lamb burger recipe I spiced it up with a blend of warm spices like cumin, smoked paprika, garlic and onion powder. A dash of Worcestershire to add a deeper flavor was a good move. Don’t skip it. I grilled my Spiced Lamb Burger to a pink medium rare, topped with taleggio cheese, then slathered the bun with a garlic aioli before layering the lettuce, beets, orange and burger on the roll. Top with a few pickled red onions and lid it up. Take a bite….you’re welcome. Best burger ever.
Now to help you along with your burger making adventures all summer long I have a boatload of prizes up for grabs from all our generous sponsors. Everything from cookware and cutlery to cheese and veggies…..we’re even giving away a brand new Weber Grill. Be sure to enter to win and go check out BurgerMonth.com for even more chances to enter. And if you’re still hungry for more burger amazingness….you have to try this French Dip Burger!
Spiced Lamb Burger with Roasted Beets Orange and Taleggio
- 1 pound ground lamb
- 1 teaspoon ground cumin
- 1 teaspoon Greek seasoning
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 tablespoon Worcestershire sauce
- 8 ounces taleggio cheese
- 1 roasted beet sliced into 1/4 inch rounds (roasted beets can be found canned or in your grocer's produce section)
- 1 valencia orange peeled and cut into rounds
- 1/4 cup Roasted Garlic Aioli
- 1/4 cup Pickled Red Onion
- 4 brioche burger buns
- 4 romaine lettuce leaves optional
- Preheat grill
- In a large bowl, combine the lamb, cumin, greek seasoning, paprika, onion powder, garlic powder, salt and pepper thoroughly but gently. Divide the lamb mixture into four equal portions and form into patties.
- Place the burger patties on the grill and cook for 3-4 minutes. Flip the burgers and continue cooking for an additional 4-5 minutes or until cooked to the desired degree of doneness.
- Top each burger with 2 ounces of cheese. Turn off the heat and close the lid of the grill to melt the cheese, approximately 2 minutes.
- Transfer the burgers to a plate and tent with foil. Allow to rest for 4-5 minutes.
- Assemble the burgers by arranging the lettuce (if using) on the bottom half of the roll. Top the lettuce with a slice of beet, a slice of orange, the burger and a few red onions. Repeat with the remaining burgers and rolls.
- Spread 1 tablespoon aioli on the top halves of the burger roll and top the burger with the roll.
- Serve immediately.
Burger patties can be assembled and frozen in an airtight container for up to 3 months. Thaw before cooking.