Provençal Lamb Burgers

Chef Jonathon Sawyer of Cleveland’s Greenhouse Tavern stacks these Provençal-spiced lamb burgers with deliciously assertive ingredients, including Niçoise olives and Époisses, a soft, funky cow-milk cheese from France. If you can’t find Époisses, feel free to substitute Camembert.

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Recipe from Food & Wine Chefs' Easy Weeknight Dinners.
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  • Servings: 4

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  • 2 pounds ground lamb
  • 1 teaspoon herbes de Provence
  • 1/2 teaspoon paprika
  • Salt
  • Freshly ground pepper
  • 2 teaspoons olive oil
  • 4 brioche hamburger buns, split
  • 1 tablespoon unsalted butter
  • 2 medium shallots, finely chopped
  • 2 tablespoons white vinegar
  • 1/2 cup pitted Niçoise olives, coarsely chopped
  • 2 ounces Époisses cheese (1/4 cup)

How to make this recipe

  1. In a large bowl, lightly mix the lamb with the herbes de Provence 
and paprika and season with salt and pepper. Loosely form the mixture into four 5-inch patties and make a slight depression in the center of each one to help the patties retain their shape while they cook.

  2. In a large cast-iron skillet, heat the olive oil. Cook the patties over moderately high heat until nicely charred outside and medium-rare within, 5 minutes per side. Transfer the burgers to a plate. Pour off all 
but 2 tablespoons of the fat and return the skillet to moderate heat. Toast the buns, cut side down, until golden, about 2 minutes. Transfer the buns to a plate.

  3. In the same skillet, melt the butter. Add the shallots and cook over moderately high heat, stirring, until tender, about 2 minutes. Add the vinegar and olives and cook until the pan is almost dry, about 2 minutes.

  4. Spread the bottom halves of the buns with the cheese, set a burger 
on each and top with the shallot-olive relish. Close the burgers and serve.

Contributed By Photo © Fredrika Stjärne

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