Romesco & Mozzarella American Lamb Burger


June 17, 2022

Recipe provided by Rustic. Joyful. Food. (, courtesy of the American Lamb Board (Romesco & Mozzarella American Lamb Burgers | American Lamb).

  • Prep: 15 mins
  • Cook: 10 mins


Romesco Sauce

12 oz. Roasted red peppers (jar), drained or fresh blistered red bell peppers, skin & seeds removed

1/2 cup Walnuts

1/4 cup Toasted breadcrumbs

1/2 cup Sun-dried tomatoes packed in olive oil

1/2 cup Parmesan, shredded

1-2 small Fresh garlic cloves

1 tsp Paprika or Aleppo pepper

Juice of a lemon

1/4 cup Olive oil

Salt & pepper, to taste

Burger fixin's

1 lb Ground American lamb

1 tsp Olive oil

Salt & pepper, to taste

6 oz. Mozzarella cheese

1 cup Fresh basil leaves

4 Brioche buns, store-bought

1/4 cup Aged balsamic vinegar


1To make the romesco sauce, add all ingredients to the work bowl of your food processor. Pulse until you’ve reached a smooth consistency. Keeps in the fridge for up to 1 week.

2To make the burgers, form the meat into 4 patties. Smash the patties into round burgers using your hands, about 4-5 inches across. These will be thin but shrink up nicely to fit the bun. Grill these up at 350 degrees F on your outdoor grill, roughly 3-4 minutes per side (or fry in a skillet over medium-high heat). Season with salt and pepper to taste. If you prefer the burgers medium, simply cook for less time on the flip*. Add sliced mozzarella to each of the patties and allow to melt slightly in the pan.

3To assemble the burgers, place a couple basil leaves on the bottom bun, place the cheesy patties on the basil, and top with 2 heaping tablespoons of romesco sauce and a twirl of balsamic vinegar. Top with the top bun and enjoy!