RECIPES: Recipe Details

Rate This Burger 
No votes yet

Kentucky Blue Grass Burger

In 1996, the Legault


1 pound lean ground veal
1 pound lean ground lamb
1/2 red onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons cracker mill
1/2 teaspoon dried savory
1/2 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon salt
2 tablespoons spicy Dijon mustard
1/2 teaspoon ground black pepper
1 teaspoon brown sugar
1/8 ground cumin
1/2 teaspoon finely chopped mint leafs
6 slices pepper jack cheese
6 slices tomato
6 romaine leafs
6 Kaiser rolls split



Combine ground veal, lamb, red onion, garlic, cracker mill, savory, allspice, coriander, salt, Dijon mustard, black pepper, brown sugar, cumin and mint leafs.
Mix well and form in to 6 patties .
Preheat an outdoor grill on medium-high heat, and lightly oil grate.
Cook patties for 5 to 7 minutes on each side, or
until cook through. Serve on Kaiser rolls toasted and split with melted pepper jack
cheese and romaine lettuce and tomato.
The Setup
From the bottom roll up lettuce, tomato, burger with melted pepper jack cheese top roll


Kentucky Blue grass is a mixture of 5 different kinds of seed that made a beautiful bed
Of grass that went on to be famous in the Aguculture world, that's how my Blue Grass
Burger is a mixture of different components to make one great tasting burger.