Category Archives: Sandwiches

lamb burger recipes

Labor Day Recipe: Lamb Burger With Brie & Spicy Sriracha Mayo

lamb burger recipes

We’re only a couple of days away from the holiday weekend, and chances are that in between your spreadsheets, documents, files and forms, you’re Pinterest-ing away for some delicious grilling and cookout recipes. To help you out, we’ve come up with an incredible lamb burger recipe, developed right here at the Gourmet Food Store kitchens! We’re big fans of flavorful lamb meat, with its bold taste and always-juicy texture. Plus, it’s healthy! Lamb is primarily grass-fed, which means the meat is higher in healthy Omega-3 fatty acids than grain-fed beef.

Start with premium quality ground lamb meat, like Broadleaf’s New Zealand grass-fed lamb, raised in a healthy natural environment in family-run farms (you can find it at at $8.23 per lb.).

After you’ve done your shopping, there are a few tricks to learn to grill up the perfect lamb burger, so read on!

First, mix all the ingredients with the lamb meat well, but gently. You don’t want to give it a Swedish massage, but you want the mix to be dense enough that it will hold its shape during cooking and won’t fall apart on the grill. We also used grated Parmigiano Reggiano cheese in our mix, not only to add flavor, but also because it helps hold the mix together as it melts. Another tip? Creating a small indentation or dimple with your thumb in the middle of the patty also helps to keep the shape of the burger (otherwise you’ll end up with a puffy ball).

lamb burger

Gooey brie and salty Parmigiano are great partners for lamb burgers!

When grilling, always stay away from open flames to avoid flare-ups. You’ll want coals only and a two-zone grill to cook these lamb burgers to perfection. Lamb meat has some great fat in it that needs to be melted to be enjoyable, so you really don’t want “rare” lamb burgers. That being said, nobody likes a charred, overcooked burger, so aim for medium or medium-rare when cooking lamb burgers.

Internal cooking temperatures for lamb:
Medium-rare: 125°F
Medium: 135°F

Rather than going for the traditional doughy burger bun, opt for brioche bread. This enriched French-style bread is perfect for hamburgers. Light but firm, buttery and a bit sweet, it complements the rich flavors of the meat wonderfully.

brioche brad

Go beyond the burger bun with light and buttery brioche.

Finally, go light on the condiments. You don’t want to overwhelm that great, complex flavor that is so particular to lamb meat by over-seasoning it or over-spicing it. We went with some onions and salty capers, and then mixed up a spicy Sriracha mayo to add some zest. A few slices of gooey Brie, and you’ve got the ultimate gourmet burger for your (almost) final summer grilling event this weekend!

sriracha mayo

Rest, relax and eat! Happy Labor Day!


Labor Day Cookout Recipe: Lamb Burger With Brie & Spicy Sriracha Mayo

Rating: 51

Yield: 4

Serving Size: 1 Burger


  • 30 oz. ground lamb meat
  • 2 oz. grated Parmigiano Reggiano
  • 1 onion, chopped
  • 4 tbsp. Capers, chopped
  • 2 or 3 tbsps. Extra Virgin olive oil
  • 8 slices of brioche bread
  • 7 oz. Brie
  • 2 cups baby greens
  • 2 tomatoes, sliced
  • 1 red onion, sliced into thin rings
  • 5 tbsps. Mayonnaise
  • 1 or 2 tbsps. Sriracha sauce
  • Salt and pepper to taste


  1. Using your hands, gently mix the lamb meat with the Parmigiano cheese, onion, capers, salt and pepper. Mix well so that the ingredients will mix fully. This will make the patties keep their shape better during cooking.
  2. Divide in 4 parts and form 4 disc-shaped patties. Wrap each individual patties in film and reserve in the fridge.
  3. Mix the mayo with the Sriracha, whisking until fully blended. Reserve in the fridge.
  4. Cut the brioche in half and brush with olive oil. Toast in the oven, flipping them so that they’re evenly toasted on both sides. If you want to use your toaster, toast first, then brush with olive oil.
  5. While the bread is toasting, start grilling your burgers.
  6. Heat up your grill to medium, and make sure your coals are distributed evenly. You don’t want a direct open flame.
  7. Brush the burgers with extra virgin olive oil, and grill about 5 minutes on each side. If you have an instant-read thermometer, lamb is medium-rare at 125°F, and medium at 135°F. Let burgers rest outside the grill for at last 2 minutes before serving, so that the juices have time to redistribute.
  8. Just before the lamb burgers are done, cut the brioche in half and brush with olive oil, then toast them over the grill, flipping once so that they’re evenly toasted on both sides. Alternative: If you want to use your toaster, toast first, then brush with olive oil.
  9. Spread the Sriracha mayo on each side of the bread; place a few greens, the red onions, a slice of tomatoes, and the burger, finishing with a slice of Brie and a few more greens.


Recipe development: M. Sorondo for Gourmet Food Store
Photography: M. Semptertegui for Gourmet Food Store

wagyu burger

Delicious Wagyu Beef Burger With Fig and Caramelized Onions And Yukon Gold French Fries!

wagyu burger

June is what I call a whirlwind month; it’s just so jam-packed with events and special occasions. Doesn’t it seem like there’s bridal shower, wedding, or graduation almost every weekend? But let’s not forget the one very special day that we also celebrate this month: Father’s Day!

Whether he’s your Dad or your kids’ Dad, he deserves something special for Father’s Day! And if there’s one adage that holds true, time and again, is that the way to a man’s heart is through his stomach. So, this weekend we’re celebrating Dad with a very indulgent gourmet meal. All dads LOVE a delicious barbeque, so kick it up a notch with an exquisite Australian Wagyu Burger!


Wagyu is similar to Kobe beef in the sense that the meat comes from the same cattle breed, called Wagyu. However, to be properly classified as Kobe beef, the meat must come from Japan. Otherwise it’s called Wagyu…so it’s really only a question of geography, not flavor.

 The distinctive and exquisite characteristic of Wagyu is that beautiful, snowy-white marbling of fat that webs across the gorgeous meat. It makes the meat superbly tender and outstandingly delicious, and, best of all, it’s mostly unsaturated fat, rich in Omega-3 and Omega 6 fatty acids. Truly superior in every way to any other meat you can find in the market.


We wanted to bring you the perfect Wagyu recipe for Father’s Day. Something simple and delicious, with a hint of gourmet sophistication. We hit the jackpot in the most unexpected place: a winery! Only the best food is served alongside the fine Cabernet Sauvignon wines of Silver Oak Cellars in California, and their chef, Dominic Orsini, prepares a mouth-watering Wagyu Beef Burger, which he serves with a fig and caramelized onion jam, a slice of white cheddar cheese, and a side of crispy Yukon Gold french fries. Even the name sounds delicious! So we pestered them until they were kind enough to share their famous recipe with us.

This burger has all the winning elements for a Father’s Day meal.  It uses prime Wagyu beef, which the most sophisticated of dads will appreciate, but the burger-and-bun format is unfussy, making it less intimidating for the younger members of the family. Chef Orsini’s signature fig jam, gives it a nice sweet touch and the Yukon Gold potatoes make for a simple yet delicious side (but the burger is versatile enough that you can serve it with your favorite side).  Pour a glass of any of Silver Oak’s delicious Cabernet wines, and you’re set to toast Dad on his day!

Cheers to all our wonderful gourmet dads out there!


Rating: 51

Serving Size: 6



  • 3 lbs. Ground Wagyu beef (or 6 ready-made Wagyu burgers)
  • 6 Slices white cheddar cheese
  • Salt and black pepper
  • 6 Burger Rolls


  1. Preheat grill.
  2. Shape burgers into 6- to 8-ounce portions and season liberally with salt and pepper.
  3. Grill burgers to desired temperature, add slices of white cheddar to melt, and place on the burger rolls.
  4. If using: top with 2-3 tablespoons of the fig and onion jam. Serve with Yukon Gold French fries

We recommend adding:  top with 2-3 tablespoons of the fig and onion jam. Serve with Yukon Gold French fries (instructions below)


Instead of the traditional brunch Mimosa, try a dark and delicious glass of creamy Irish coffee.


4 yellow onions, sliced
1-pint fresh figs, halved
2 cups Twomey Pinot Noir


Heat a sauce pot (large enough to fit all of the onions) over high heat. When the dry pan (no oil) is very hot, add the onions and stir vigorously. The onions will begin to brown right away; immediately turn the heat to low and continue stirring. Cover with a lid and cook for 10 minutes, stirring every 2 minutes.

Remove the lid and continue to cook for an additional 30 minutes stirring every five minutes. The onions will slowly turn a light brown color and eventually a dark brown color. When the onions have reached a dark caramel color, add the figs and the Pinot Noir. Simmer over medium heat until all the wine is absorbed and the fig and onions have cooked into a thick, yummy jam.



2 quarts canola oil
6 Yukon Gold potatoes cut into wedges
Salt & pepper


In a soup pot heat the canola oil to 300°F. Add the potatoes and cook for 5 minutes. Remove from the oil and strain on a rack. Heat the pot of canola oil up to 350°F. Once the canola oil reaches 350°F, add the potatoes back to the oil and fry until they reach a deep golden brown color. Remove from the oil, let drain for 10 seconds, and immediately season with salt and pepper.

Products from this post:

Grill Time Wagyu Steak Pack
Greg Norman Signature Wagyu Australian Sampler
Fiscalini Farmstead Cheddar
Organic Fig Jam  

delicious smoked salmon sandwitch

Our Favorite 5 Gourmet Sandwiches

A intricate, elaborate meal is great, but with summer just around the corner, light, fresh meals are the order of the day for the season. The understated (and many times underrated) sandwich is the perfect dish for spring and summer, and it doesn’t have to be boring or plain. We’re here to prove that between (and beyond) two slices of bread can lie a magnificent gourmet dish! The secret lies, as it always does in gourmet cooking, in selecting the best ingredients and using a bit of culinary creativity.

Grilled Cheese Sandwich vs The Croque Monsieur

The Grilled Cheese Sandwich
Gourmet Version
The Croque Monsieur
Croque Monsieur Gourmet Sandwiches

Croque Monsieur by Accidental Locavore

Grilled cheese, French-style! This is perhaps the easiest, albeit oversimplified definition of the Croque Monsieur (a play on the words “crunch” and “mister”). Eaten in France in bars, bistros, and famously originating at the Boulevard des Capucines in Paris, this cheesy sandwich typically uses Emmental or Gruyere cheese, both earthy, nutty cheeses with great melting properties, alongside a good amount of ham. The bread, contrary to expectations, is not the famous baguette, but rather a broad, country loaf-style hefty slice, with the crust cut off. It can’t be too thin, or the melted cheese will overwhelm it. A key ingredient? The sauce. A Croque Monsieur sometimes comes with a béchamel or Mornay sauce, basically a cream-based concoction that is drizzled on top and then broiled. Yum! Anne Mayfield of The Accidental Locavore has been on a personal quest of finding the perfect Croque Monsieur, so we reached out to her for a delicious, easy-to-make at home recipe for an authentic Croque Monsieur

View Full Recipe: Croque Monsieur

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Ham Sandwich vs The Prosciutto Sandwich

Ham Sandwich
Gourmet Version
The Prosciutto Sandwich

You can have a ham and cheese sandwich…or you can have a Prosciutto di Parma and poached egg with arugula sandwich! That’s what Stefanie of Sarcastic Cooking recommends, and just looking at the picture of her trademark Open-Faced Poached Egg Arugula & Prosciutto Sandwich made our mouths start watering. This recipe is perfect for a gourmet brunch or breakfast, combining buttery, gorgeous prosciutto ham with tart arugula leaves, a perfectly cooked poached egg, all with a drizzle of creamy citrusy lemon vinaigrette. Delicious, filling, and sophisticated!

Not into the just-one-slice thing? If you’re a purist who believes that a sandwich should come with two slices of bread (we beg to differ!), we found this amazing alternative from Lynne Webb of Her hefty Roasted Eggplant, Veggie, Provolone & Prosciutto Sandwich includes: “slices of garlic-balsamic roasted eggplant, topped with warm, buttered tomatoes, wilted spinach, prosciutto and provolone cheese”. We loved the combination of salty and sweet prosciutto with the healthy veggies, and because the sandwich is served warm, it’s guaranteed to be filling.

Prosciutto Sandwich Roasted Eggplant, Veggie, Provolone & Prosciutto Sandwich
Roasted Eggplant, Veggie, Provolone & Prosciutto Sandwich by My Gourmet Connection Open-Faced Poached Egg Arugula & Prosciutto Sandwich by Sarcastic Cooking

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Bacon and Egg Breakfast Sandwich vs The Lyonnaise Sandwich

Bacon and Egg Breakfast Sandwich
Gourmet Version
The Lyonnaise Sandwich

Crunchy, salty and fatty bacon, trust us, we got hungry just writing this sentence! We had heard of the famed Lyonnaise salad, a dish typical of the city of Lyon, in France, that combined frisse lettuce with bits of fried bacon and a poached egg, and we thought it was genius of Adrianna Adarme of A Cozy Kitchen to bring the classic salad to a sandwich form. She cooked up bacon with shallots and red wine, mixed with fine Dijon mustard, and tossed it with the frisse. She added the soft poached egg and some tomato slices, and used warm buttery brioche buns to contain the whole shebang.  With bacon, red wine, brioche, oeuf (that’s egg in French), and a French name to boot, the Lyonnaise sandwich is definitely one to add to the repertoire.

Lyonnaise Gourmet Sandwich

Salade Lyonnaise Sandwich by A Cozy Kitchen

View Full Recipe: Lyonnaise Sandwich

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The Steak Sandwich vs Flank Steak and Chimichurri Sandwich

The Steak Sandwich
Gourmet Version
Flank Steak and Chimichurri Sandwich

For a lot of people, a great meal is based on one thing, and one thing only: meat. Steak, specifically. So we thought our list could never be complete without a gourmet steak sandwich. There were many delicious choices out there, but we think our winner deserved it. Meet: The Flank Steak On Texas Toast With Chimichurri Sandwich by Food52 (! A very popular seasoning right now, chimichurri is a spicy garlic dressing from South America, made out of several spices mixed in olive oil. It brings out the earthy flavor of the steak without overpowering the meat, giving it a delicious spicy touch. In this sandwich, the Chimichurri sauce is used both to marinate the steak and to craft a deliciously inventive mayonnaise.  The thick and buttery Texas toast is absolutely essential to absorb the weight of the sandwich – and the delicious juices from the steak!

Flank Steak Sandwich

Flank Steak on Texas Toast with Chimichurri by Food52

View Full Recipe: Flank Steak on Texas Toast with Chimichurri

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Lox and Cream Cheese Bagel Sandwich vs Smoked Salmon With Avocado & Egg Sandwich

Lox and Cream Cheese Bagel Sandwich
Gourmet Version
Smoked Salmon With Avocado & Egg Sandwich

Disclaimer: I LOVE smoked salmon. Actually, to say I love it is an understatement. I’m a full-blown smoked salmon addict. I will have it on anything and everything, for every and any meal. So nailing the greatest smoked salmon sandwich recipe was a task of personal pride. The winner was the Smoked Salmon, Avocado and Egg Open Faced Sandwich by Kate of Framed Cooks.

We love that she used just one slice of bread, since it allows the smoked salmon flavor and texture to shine through, plus the sweetness of the avocado paired wonderfully and matched the buttery texture of the smoked salmon, and the salty and filling scrambled eggs gave it more substance and extra heft. All in all, a protein-packed, antioxidant rich, super filling and incredibly delicious gourmet sandwich!

delicious smoked salmon sandwitch

Open Face Sandwiches with Avocado, Egg and Smoked Salmon by Framed Cooks

> View Full Recipe: Smoked Salmon, Avocado and Egg Open Faced Sandwich

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