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Brevard’s Taste of Summer Burger

  • Author: Toni Elkhouri, Cedar’s Cafe, Melbourne, FL
  • Yield: 4 servings 1x


A winner of our 2017 Blended Burger Project, this aromatic lamb patty is blended with assorted mushrooms and served with a cherry–mustard sauce and a caper–walnut relish on apricot-glazed brioche buns.



Caper, Lemon, and Walnut Relish:
2 lemons
1 red onion, diced
1/2 cup cherries, pitted and quartered
1/4 cup minced capers
1/4 cup diced, toasted walnuts
3 tablespoons apricot jam
6 basil leaves, chopped
1 tablespoon chopped dill
Pinch red pepper flakes
2 tablespoons pomegranate molasses
1 tablespoon liquid smoke

Cherry–Mustard Sauce:
2 cups fresh or frozen cherries
1/2 cup pomegranate juice
4 tablespoons lemon juice
3 tablespoons brown sugar
2 teaspoons cinnamon
1/2 cup Dijon mustard

Lamb–Mushroom Patty:
2 tablespoons olive oil
2 pounds assorted mushrooms, chopped (like oyster, cremini, and portabella)
1 pound ground lamb
1/4 cup lemon juice
3 tablespoons cinnamon
1 teaspoon liquid smoke
Salt and pepper to taste
Pinch red pepper flakes

Apricot Jam–Glazed Buns:
2 tablespoons apricot jam
Dash of liquid smoke
4 brioche buns
4 basil leaves

To serve:
4 slices Brie
16 basil leaves


Make the relish: peel the lemons with a peeler and then finely dice the zest. Cut the lemons in half and juice them. In a bowl, combine the lemon zest, red onions, cherries, capers, walnuts, jam, basil, dill, and red pepper flakes. Mix well then add the lemon juice, pomegranate molasses, and liquid smoke. Set aside to come together for at least 30 minutes.

Make the cherry–mustard sauce: combine the cherries, pomegranate juice, lemon juice, brown sugar, and cinnamon in a pot and bring to boil. Lower the heat to a simmer and cook for about 15 minutes. Let cool, then transfer to a blender or food processor. Add the mustard and blend until well combined. Reserve until ready to use. (This should keep if in the refrigerator for 2 weeks.)

Make the patties: heat the oil in a large sauté pan over medium heat. Add the mushrooms and cook until tender, about 10 minutes. Transfer the mushrooms to a food processor and blend until smooth. In a large bowl, mix together the puréed mushrooms with the rest of the ingredients. Form into 4 patties and set aside until ready to cook.

Grill the burgers: heat a lightly greased large cast-iron skillet over high heat until it’s about to smoke. Cook the burgers on one side for about 4 minutes, or until seared well. Reduce the temperature to medium and flip the burgers to sear on the other side for another 4 minutes, or until the internal temperature of the patties registers 155°F on a meat thermometer. Top each patty with a slice of Brie and cover until the cheese has melted, about 1 minute.

Meanwhile, toast the buns. Combine the apricot jam and liquid smoke in a small bowl. Brush the jam on cut side of the top buns before toasting them in a 350°F oven for 10 minutes. Remove from the oven and top with a basil leaf.

To serve, place 4 basil leaves on each bottom bun and top with the relish. Place the patty on top and finish with the cherry mustard and top bun.

If you like this, try these:

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Recipe Courtesy of Chef Jenn Louis of Lincoln Restaurant

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Ground chuck blended with shiitake mushrooms, romesco, grilled spring onions, salsa verde aioli, butter lettuce on a toasted brioche bun.

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Kentucky proud beef, button mushroom patty topped with huitlacoche queso fresco, avocado crema, crispy potatoes, cilantro & red onion on a local bolillo bun.

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