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Australian Lamb Burger with Brie Cheese

recipe by:

Executive Chef Anthony Jacquet

The Whisper Restaurant & Lounge





2 pounds ground Australian lamb
2 shallots, minced
1 jalapeno, seeded, minced
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon kosher salt
1 teaspoon black pepper 


In a large bowl combine all ingredients and mix well. Form into equal sized patties and cover with plastic wrap under refrigeration until ready to use.. These can be made up to 24 hours in advance.

Preheat grill over high heat. Grill lamb patties to desired doneness.

Cranberry sauce (replacement for compote)

1 ½ cups (1 can) cranberry jelly with cranberry pieces 
½ cup dried cranberries 
1 tablespoon orange zest 
1 teaspoon fresh thyme, chopped 


In a small bowl, combine all ingredients and mix well. Reserve until ready to use.

Roasted jalapeno mayonnaise (replacement for aioli)

2 jalapeno, roasted, peeled, chopped 
1 teaspoon fresh garlic, chopped 
2 tablespoons cilantro, chopped 
1 ½ cups mayonnaise 


In a small bowl, combine all ingredients and mix well. Reserve until ready to use.


Burger Build

4 Australian lamb burger patties
8 brie cheese, 3” x ¼” slices 
4 brioche bun, sliced 
Jalapeno mayonnaise
Cranberry sauce
2 cups arugula


Top Australian lamb patty with brie cheese and cook until melted. Meanwhile, toast brioche buns. Once toasted, spread jalapeno mayonnaise on both cut sides of the brioche. Top the brioche heel in the following order: arugula, lamb burger, cranberry sauce and arugula. Top with the remaining brioche half and serve immediately.


Headings will look like this.

This is supporting text for nutrition if available.