Off the Menu: Barbette's Lamb Burger

Barbette's executive chef, Sarah Master, shares a recipe for a sweet-n-savory lamb burger that is likely to become a summer favorite.

"It's a combination of stuff that I really like to eat," Master says. "Lamb is my favorite meat by far — and lamb, thyme, currants, goat cheese, and pine nuts all go really well together. All those flavors really meld."

What, exactly, are currants doing in a burger?

"[They] add just a touch of sweetness to it — it's a little tiny burst of sweetness that goes well with the gameyness of the lamb," she says. "It balances the lamb out."

Barbette's Sweet & Savory Lamb Burgers

1 lb. ground lamb (Barbette gets theirs from the Lamb Shoppe in Hutchinson) 1/4 cup pine nuts 1/4 cup dried currants 3 Tbsp fresh picked thyme 3 Tbsp canola oil 2/3 cup local goat cheese, such as Donnay, Stickney Hill or Bass Lake

1. Preheat oven to 350.

2. Toast pine nuts in the oven until golden, about 4-5 minutes. Allow nuts to cool.

3. Mix lamb, currants, pine nuts and thyme together and patty into four 4 oz. burgers.

4. Heat a skillet and add canola oil.

5. Sear burgers 3 minutes on each side and place in the oven to desired doneness: 3-4 min for medium rare and 4-5 minutes for medium.

6. With two minutes left to cook, crumble the goat cheese on top of the burgers and return to the oven to melt.

7. Serve on toasted buns — Master prefers ciabatta rolls.

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