Oh, my! Lamb! That juicy, tasty, succulent meat makes a fantastic burger. Blue cheese stands up to the hearty meat, but you can eliminate if you choose.
6 ounces blue cheese at room temperature
3 pounds ground lamb
3 tablespoons finely chopped fresh parsley
Sea salt and freshly ground pepper, to taste
6 hamburger buns
Prepare an outdoor grill for medium heat.
Divide the cheese evenly into 6 pieces and shape each into a 2-inch disk. Set aside.
In a medium bowl, combine the lamb, parsley, salt and pepper. Do not over mix. Divide the lamb into 6 portions. Mold each portion around a piece of cheese and shape into a rough ball, then flatten slightly into a patty. Be sure the cheese is completely enclosed within the lamb.
Grill the burgers, turning once, until the cheese is melted and the meat is medium-rare, 4 to 5 minutes per side.