Grilled Spiced Lamb Burgers with Melted Goat Gouda

Talk about a match made in heaven. The mellow, slightly sweet and nutty flavor of goat gouda is a perfect partner for the spiced-up lamb in these burgers. Handle the pita bread carefully when filling as it has a tendency to tear. Otherwise, substitute your favorite hamburger buns.

Makes 4 servings

1 1/2 pounds ground lamb (shoulder meat)
1/4 cup finely minced shallot
2 teaspoons minced fresh oregano
1 1/2 teaspoons ground cumin
1 teaspoon kosher or sea salt
1/2 teaspoon sweet Hungarian paprika
1/4 teaspoon dried mint
Freshly ground black pepper to taste
2 teaspoons freshly squeezed lemon juice
4 to 6 ounces Cypress Grove Midnight Moon or Dutch goat gouda
4 small pita breads, tops sliced off, or 4 hamburger buns
4 leaves of Romaine lettuce
4 slices perfectly ripe tomatoes 

Combine the lamb, shallot, oregano, cumin, salt, paprika, mint, pepper, and lemon juice in a mixing bowl. Use your hands or a sturdy wooden spoon or silicon spatula to mix everything together thoroughly. Divide the mixture into four equal portions and form each one into a patty about 1 inch thick. Lay the patties on a plate, cover with plastic wrap and refrigerate until ready to grill.

Heat a gas grill on high or prepare a charcoal fire for direct heat. Brush and oil the grill grate and place it over the coals, if using charcoal. When the grill is ready, place the burgers on the grate and grill for 5 to 6 minutes, until nicely seared on the bottom. Turn and grill the other side for another 5 minutes or until the burgers are nearly cooked through. Lay the slices of cheese on top of each burger and cover the grill. Grill just until the cheese has melted.

Remove the burgers from the grill and slip them into the pita pockets or onto the hamburger buns. Tuck in a leaf of lettuce and a tomato slice and serve immediately.

[Copyright] 2009 Domenica Marchetti

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