Spiced Lamb Burger with Roasted Beets Orange and Taleggio

5 from 3 votes

Rich, savory, juicy Spiced Lamb Burger with Roasted Beets Orange and Taleggio is the burger you need at your next cookout or tailgate.

Prep Time10

Cook Time10

Total Time20

Course: Grilling

Cuisine: Greek

Servings:

Author: Kellie

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.