Lamb And Veal Burger With Pepper Duck Pate

The richness of the pate as a topping, along with the tanginess of the goat cheese, separate this burger.


  • 8 ounces ground veal
  • 8 ounces ground lamb
  • 2 sprigs mint, chopped
  • 2 sprigs parsley, chopped
  • 2 tsp cumin
  • 2 jalapenos, chopped
  • 2 cups cabernet sauvignon
  • 4 ounces duck liver pate, sliced
  • Vidalia onion, sliced
  • 6 ounces goat cheese brie, sliced
  • 2 brioche buns
  • 1 stick butter
  • Kosher salt and pepper


  1. Combine ground veal, ground lamb, mint, parsley, wine, cumin and jalapenos. Once mixed, divide into two equal patties.

  2. Melt butter in heavy skillet, cook patties until nicely browned and medium-rare.

  3. Top each patty with pate slice, brie slice, onion slice and bun.

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Lamb And Veal Burger With Pepper Duck Pate