NEW YEAR'S LAMB BURGER with champagne mayonnaise and Boursin cranberry cheese

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8 portions


30 minutes


  • 350g minced Quebec lamb
  • 1/3 cup panko breadcrumbs
  • 8 mini brioche buns
  • 60-70g Boursin cranberries & pepper cheese
  • 1/2 red onion, thinly sliced
  • 1/3 cup red wine vinegar
  • 1/3 cup sugar
  • 1 small parsley
  • 1 small bunch coriander
  • 2 tbsp olive oil
  • 1 egg yolk
  • 1 tbsp Dijon mustard
  • 1 pinch of salt
  • 1 cup olive, vegetable, canola or sunflower oil
  • 1 tsp lemon juice
  • 3 tbsp Champagne vinegar
  • 1 tsp honey


  1. Preheat the oven to 425 ° F
  2. Mix the lamb with the breadcrumbs, salt and pepper. Form flat circles.
  3. Garnish the center with Boursin cheese and roll into small balls and flatten slightly.
  4. Place on a baking sheet covered with baking paper and bake in the oven for 15-20 minutes.
  5. Put the red wine vinegar and sugar in a saucepan. Bring to a boil and cook until the sugar is dissolved.
  6. Put in a bowl with the red onion and marinate.
  7. Mix the parsley and coriander leaves with the olive oil.



  1. Whisk the egg yolk with the mustard and salt.
  2. Add the oil gently in a drizzle (or 1 tbsp at a time), whisking vigorously until everything becomes mayonnaise.
  3. Add the lemon juice, champagne vinegar and honey. Whisk. Pepper. Adjust the salt if necessary.

* You will have about 3/4 to 1 cup of mayonnaise *


  • Heat the buns in the oven for 5 minutes to taste. Garnish with mayonnaise, lamb, onions and herbs.
Chef Gabrielle Pellerin’s recipe