Lake-To-Lake Lamb Burger

Accolades 2017 Finalists
Serves 6 Regular-Sized Burgers

Living near the Finger Lakes in upstate NY, we often take wine tasting and farmer’s market trips, especially in late spring through the summer. This lamb burger was the result of a buy of lamb and bacon from a wonderful grass-fed meat farm, an abundant farmers market for the ramps, and a creamery for the goat cheese.  Life is good when you can get such good local ingredients.  Pairing this burger with a California wine, such as Sutter Home Red Blend is especially good too!



  • 2 Pounds ground lamb
  • 6 Slices of bacon, chopped
  • 4 Cloves of garlic, pressed
  • ⅓ Cup red onion, finely chopped
  • 2 Tablespoons fresh parsley, chopped
  • 2 Tablespoons fresh oregano, chopped
  • 2 Teaspoons fresh rosemary, chopped
  • 2 Teaspoons kosher salt
  • 1 Teaspoon fresh ground black pepper
  • ¾ Cup crumbled goat cheese


  • 4 Large ramps, substitute scallion if ramps are not available
  • ½ Cup mayonnaise
  • 2 Tablespoons Worcestershire sauce
  • 1 Tablespoon lemon juice
  • 1 Clove garlic, chopped
  • 1 Tablespoon Sutter Home Red Blend Wine
  • 1 Teaspoon dry mustard
  • ½ Cup extra virgin olive oil
  • ½ Teaspoon kosher salt


  • 6 Butter lettuce leaves
  • 6 Tomato slices
  • 6 Brioche buns



  1. Cook ramps in boiling water for 30 seconds, drain and rinse in cold water
  2. Puree ramps in the blender, with mayonnaise, Worcestershire sauce, lemon juice, garlic, mustard mix and salt, until smooth
  3. With machine running, drizzle in olive oil until blended. Cover and refrigerate


  1. Combine ground lamb, chopped bacon, pressed garlic, red onion, fresh herbs, salt, pepper and goat cheese, lightly, with large fork or hands
  2. Form 6 patties, taking care not to pack too tight
  3. Preheat gas grill to medium-high
  4. Oil grill rack and cook burgers 5 minutes per side
  5. Lightly toast halved brioche buns on outer edge of grill rack
  6. To assemble burgers, spread aioli on both top and bottom sides of toasted buns. Place lettuce leaves on bottom roll, top with tomato slice, burger patty and roll top
  7. Enjoy with a fine glass of Sutter Home Red Blend, overlooking a lake, if you’re lucky!