So I wanted to find a good sheep's milk cheese to top on my burger. One that melts real well and robust enough to stand alongside the meatiness of the lamb. After a lot of sampling, I bought Onetic Blue (a Spanish sheep's milk blue cheese, Queso Romero (a semi-soft sheep's milk cheese cured in rosemary), and Lamb Chopper (a sheep's milk cheese similar to gouda but with more bite). I tested all three on the buttery lamb burger.
The reason the burger is buttery is because I mix in whole butter right into the ground lamb. The butter mellows out the lamb, adds tons of richness, develops a nutty flavor as it caramelizes, and creates an incredibly juicy burger. To balance out all this richness, I add a generous portion of spicy pickled onions. And I top all this onto a toasted brioche bun.
The cheese I am going with is the Onetic Blue. This blue cheese is amazing. It is pungent, has some bite, robust, but is not over-salty like many other blues. This is a controversial decision because my wife hates blue cheese. And I know many are not fans. I know I can't please everyone, all I want to do is make a kick-ass burger. Honestly, this burger is good.
|half pound of lamb, butter mixed in, big dollop of sheep's milk bleu, spicy onion pickles, toasted brioche...|