Lamb Burgers: The Best Cheeses To Compliment The Meat

Lamb burgers are a delicious alternative to the classic beef burger. But what type of cheese goes well with lamb? There are several options, including feta, goat cheese, halloumi, and blue cheese. Feta is a popular choice for Greek lamb burgers, often served with tzatziki sauce, tomatoes, cucumbers, and red onions. Goat cheese pairs well with lamb burgers seasoned with red wine reduction and topped with caramelized onions and arugula. Halloumi is another option, commonly found in grocery stores, and can be grilled and served with sweet onion, jalapeno, garlic, and avocado. Blue cheese is also a suitable pairing with lamb, especially when balanced with a sauce like tzatziki to offset the dryness of the meat.

Feta cheese is a must

While there are several types of cheese that pair well with lamb burgers, such as goat cheese, halloumi, or even blue cheese, feta stands out as the ideal choice. Its tangy, slightly sharp taste provides a nice contrast to the richness of the lamb, creating a well-rounded flavour profile.

In a Greek lamb burger, for instance, feta cheese is a staple ingredient. This type of burger typically includes other Mediterranean ingredients such as tzatziki sauce, tomatoes, cucumbers, red onions, and arugula. The feta cheese adds a distinctive, savoury note that ties all the flavours together. It also has a crumbly texture that blends beautifully with the other toppings.

If you're looking to elevate your lamb burger, consider using a combination of feta and other cheeses. For instance, you could stuff the lamb burger with creamy goat cheese and then top it with crumbled feta. This way, you'll get the best of both worlds, with the goat cheese adding a smooth, mild flavour and the feta providing a sharper, more pronounced taste.

So, if you're wondering what cheese to choose for your lamb burger, feta is definitely the way to go. Its unique flavour and texture will enhance the overall dining experience, making it a memorable burger.

Goat cheese is a good option

Goat cheese-stuffed lamb burgers can be made by kneading together onion, lamb, egg, bread crumbs, garlic, salt, and pepper. Make an indentation in the centre of the lamb balls and fill it with a heaping tablespoon of goat cheese. Pull and form the meat patty around the cheese filling. Grill the patties until no longer pink in the centre, aiming for an internal temperature of 130°F for medium or 150°F for well done.

For a different take on goat cheese and lamb burgers, you can try grilling lamb patties seasoned with a red wine reduction and topping them with creamy goat cheese and peppery arugula. This combination creates a flavourful bomb of a burger.

If you're looking for a Greek-inspired option, you can also try adding goat feta cheese to your lamb burgers. This combination is a classic and can be served with tzatziki sauce, tomatoes, cucumbers, red onions, and baby arugula.

Goat cheese can be a versatile and delicious option to pair with lamb burgers, offering a range of possibilities for creating unique and tasty dishes.

Try halloumi cheese

Halloumi is a Mediterranean cheese with a high melting point, a salty flavour, and a distinctive texture. It is a great meat substitute as it stays intact, and its versatility means it can be grilled, fried, or air-fried.

Halloumi is a good pairing with lamb burgers as it provides a distinctive texture and additional saltiness, creating a delightful contrast that enhances the overall flavour of the burger. It is also a sturdy cheese that pairs well with a creamy spread on your burger, such as tzatziki, aioli, red pepper hummus, or mayo.

When grilling halloumi, you can toss it on the grill to get a tender middle and a sweet, crispy exterior. You will know it is ready when you see golden brown grill marks.

For a halloumi burger, cut the halloumi in half lengthways to get two square burger shapes. Coat these in flour and paprika, then fry in a hot pan with oil. You can also cook halloumi in an air fryer for a perfectly crispy finish.

Halloumi is now easy to find in most supermarkets and is a relatively inexpensive ingredient.

Blue cheese is a potent choice

While some may view blue cheese as an overpowering ingredient, for those who appreciate its pungent character, it can be a delightful addition to a lamb burger. The key to successfully incorporating blue cheese is to use the right amount, respecting its ability to dominate other flavours.

When crafting a lamb burger with blue cheese, consider balancing the richness of the cheese with other toppings. For instance, the tanginess of caramelised onions can provide a sweet contrast to the savoury notes of the blue cheese. Additionally, peppery arugula can lend a refreshing bite, preventing the burger from becoming too heavy.

The type of bun you choose can also help to showcase the blue cheese. A toasted bun, lightly grilled to add a subtle crunch, can provide a sturdy foundation for the burger. To enhance the flavour profile further, consider spreading the bun with a tangy sauce, such as mustard, or a creamy condiment like mayonnaise.

For a lamb burger with blue cheese, the assembly process is crucial. Start by placing the juicy lamb patty on the bottom bun. Then, layer on the caramelised onions, followed by the blue cheese. The warmth of the patty will help to slightly melt the cheese, creating a creamy texture. Finish with the peppery arugula and the top bun, spread with your chosen condiment.

With its assertive flavour and creamy texture, blue cheese can be a distinctive and indulgent choice for a lamb burger. When combined with complementary toppings and served on a lightly grilled bun, it creates a harmonious blend of flavours and textures, resulting in a satisfying and memorable burger experience.

Pecorino Romano is the Italian equivalent of Kefalotyri cheese

When it comes to lamb burgers, there are several types of cheese that pair well with the meat. Feta is a popular choice, especially in Greek lamb burgers, where it is served alongside toppings such as tzatziki sauce, tomatoes, cucumbers, and red onions. Other cheeses that go well with lamb burgers include goat cheese, blue cheese, and halloumi.

Now, let's talk about Pecorino Romano and Kefalotyri cheese in detail. Pecorino Romano is indeed the Italian equivalent of the Greek cheese, Kefalotyri. Both are hard, salty cheeses made from sheep's milk. Pecorino Romano, as the name suggests, originated in Rome, Italy, and was a staple in the diet of ancient Roman legionaries. It is one of the oldest Italian cheeses, produced according to an original recipe. On the other hand, Kefalotyri has its roots in ancient Greece and is traditionally produced in regions like Crete and Thessaly.

In terms of flavour, both cheeses have a sharp and tangy taste that intensifies with age. Pecorino Romano is known for its aromatic and pleasantly sharp, very salty flavour, while Kefalotyri has a distinctive sharp and tangy flavour. The sharpness of Pecorino Romano depends on the maturation period, which can range from five months for a table cheese to eight months or longer for a grating cheese. Similarly, Kefalotyri undergoes an aging process that contributes to its unique taste and texture.

Both cheeses are versatile in their culinary applications. Pecorino Romano is often used in pasta dishes, such as spaghetti alla carbonara and pasta alla gricia, adding a bold and salty kick. It can also be used as a grating cheese, similar to Parmesan. Kefalotyri, on the other hand, is commonly used as a topping for salads, roasted vegetables, and grilled meats in Greek cuisine. It is also grated over pasta or incorporated into soups and stews due to its high melting point.

When substituting one cheese for the other, they can be used in a 1:1 ratio. Pecorino Romano can be a great addition to Greek dishes, providing a similar depth of flavour and a touch of saltiness. It is also suitable for salads, soups, and even as a pizza topping. So, if you're looking for an Italian twist on Greek dishes or want to add a unique flavour to your lamb burgers, Pecorino Romano is an excellent choice as the Italian equivalent of Kefalotyri cheese.

Frequently asked questions