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Blue Cheese and Pear lamb burger

Impress your guests with our succulent, blue cheese and pear lamb burger


  • 1.5kg Lamb Mince
  • 3 cup breadcrumbs
  • 3 eggs
  • 3 brown onion, grated coarsely
  • 1 tbl dried thyme
  • A bunch of fresh mint, chopped finely
  • 500g mixed lettuce
  • 900g of SPC Sliced Pears,
  • 18 slices blue cheese
  • 9-10 canned whole baby beetroots, sliced thinly
  • 18 brioche buns
  • Salt & pepper to taste


  • Combine mince, breadcrumbs, egg, brown onion, thyme and mint in a large bowl, divide into 18 patties. Rest and refrigerate for 20 mins.
  • Heat a barbecue grill or chargrill on high and spray lightly with non-stick spray. Cook patties for 3-5 minutes each side or until cooked through, set aside.
  • Cook the cut side of roll on grill for 1 minute or until toasted and slightly charred.
  • Top rolls with mixed lettuce, patties, pears, blue cheese and beetroot.
Blue Cheese and Pear lamb burger

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