Grilled Australian Lamb Burger with Brie Cheese, Cranberry Compote & Roasted Jalapeno Aioli

OMG! I saw the picture of this burger, then read the name, and just instantly fell in love. I am going to have to try and make this – it just sounds so good! I had to share with all of you as well.

Created by rising culinary star, Chef Anthony Jacquet – Executive Chef of The Whisper Lounge in L.A. – the Grilled Australian Lamb Burger with Brie Cheese, Cranberry Compote and Roasted Jalapeno Aioli is destined to become the upscale burger of choice after winning the “Make Australian Lamb America’s New Favorite Burger” contest, sponsored by Plate Magazine and Meat & Livestock Australia. The recipe, originally conceived for fine dining establishments, won Chef Anthony a trip to Sydney, Australia, where he will compete again.

Grilled Australian Lamb Burger with Brie Cheese, Cranberry Compote & Roasted Jalapeno Aioli

Ingredients (Serves 4):

Burger Patty
2 lbs ground Australian Lamb
2 ea shallots, minced
1 ea jalapeno, minced
1 tsp rosemary, chopped
1 tsp thyme, chopped
1 Tbsp kosher salt
1 tsp ground black pepper

Cranberry Compote
1 bag fresh cranberries
½ cup dried cranberries
½ cup pinot noir
½ cup red wine vinegar
½ cup Riesling wine
1 cup sugar
1 ea zest of orange
5 ea sprigs of thyme
2 tsp pink peppercorns
1 ea chili de arbol
1 ea fresh bay leaf
1 ea vanilla bean, split lengthwise
pinch of salt

Roasted Jalapeno Aioli
1 ea whole egg
1 ea egg yolk
1 tsp garlic, minced
2 ea jalapeno, roasted, peeled, rough chopped
2 Tbsp cilantro, chopped
½ cup olive oil
1 cup canola oil
to taste salt and white pepper

Other Ingredients
4 ea brioche burger buns, cut in half
8 ea 3” x 1/4” slices of brie cheese
2 cups wild arugula


Heat your grill.

First make patties. Mix ground lamb with shallots, jalapeno, herbs, salt, and pepper. Mix well and weigh into 8 oz balls. Use the top of a 3 lb spice container and form the patty into a round. Be careful not to pack too tightly. They should be about an inch thick. Set aside.

To make the compote, heat a medium sauce pot over medium heat. Add all ingredients and bring to boil. Let simmer for 30 minutes until cranberries have burst open and mixture thickens to a jam-like consistency. Set aside.

To make the aioli, place egg product in food processor. Add garlic, jalapeno, lemon juice and cilantro and start machine. As the blade is twirling, slowly incorporate the olive oil and canola oil, until the emulsification occurs. Season with salt and white pepper. The mixture should be of a mayonnaise consistency. If it is too thick, thin with a little water a teaspoon at a time. Set aside.
To prepare burgers, place patties on hot grill. Cook for 2 minutes and then turn a quarter turn and cook for another 2 minutes. Flip burger and cook another 2 minutes. Turn a quarter turn and cook another 2 minutes. Add brie cheese and cover with a stainless steel mixing bowl for another minute. Pull burgers off of grill and let rest. They should be medium rare.

Meanwhile, place buns on grill to toast for a minute. Place aioli on both sides of bun. Add arugula to bottoms of the bun, followed by the burger patties and brie cheese, top with cranberry compote and top with other side of bun. Serve immediately.


Disclosure: This recipe was sent to me by the PR firm, but I received
nothing for sharing. I just thought you all would like to give it a try!

Transparency is everything!