Grilled Lamb Burger Recipe

All thoughts and opinions are always my own, and this recipe was developed in collaboration with the American Lamb Board.

For this recipe, we’re using heirloom tomatoes (which are in season all summer), caramelized onions, and some soft heat from an easy-to-make harissa aioli. However, don’t add so many toppings that they hide the star of the show, which is the American lamb. Instead, pair them with a smoky, juicy lamb burger for flavor from the grill you can taste with every bite.

While ground lamb is the ideal cut to start experimenting with lamb on your own, it may not be top of mind when it comes to making lamb burgers at home. Ground lamb is incredibly versatile, cooks quickly, and is simple to incorporate into any recipe calling for ground red meat.

Give these delectable burgers a try and you will definitely want to add them to your burger menu rotation because the flavor of the ground American lamb is earthy-sweet and pairs perfectly with some spice, which is where the sauce comes in.

Juicy Lamb Burger #JulyMonthOfGrilling | CaribbeanPot.com

Grilled Lamb and Feta Burgers 🔗

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Prep: 0 25min0

Total: 0 43min0

Serving Size: 1 of 6 servings

Nutrition Facts: servingSize 1 of 6 servings, calories 558, Fat 37g, Saturated Fat 18g, Carbohydrate 25g, Fiber 2g, Sugar 7g, Protein 30g, Cholesterol 122mg, Sodium 664mg

Ingredients:

  • 1 1/2 pounds ground lamb
  • 2 cloves garlic, finely minced
  • 1/2 pound feta cheese, crumbled
  • 1/2 teaspoon ground allspice
  • 1/3 cup fresh parsley leaves, coarsely chopped
  • Kosher salt and freshly cracked black pepper
  • 4 to 6 rolls or buns
  • Easy Tzatziki, recipe follows
  • 1 cup Greek whole milk yogurt
  • 1 English cucumber, seeded, finely grated and drained
  • 2 cloves garlic, finely minced
  • 1 teaspoon lemon zest plus 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh dill
  • Kosher salt and freshly cracked black pepper

Instruction:

  1. In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
  2. Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
  3. In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
  4. What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can’t put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
  5. What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini’s. Grab one before you serve because they will disappear fast.

FAQ

Do you put egg in lamb burgers?

Use your hands to thoroughly combine the onion, garlic, parsley, mint, mustard, horseradish, Worcestershire, salt, cumin, and pepper in a medium bowl. Add the lamb and form the mixture into 4 patties.

Should a lamb burger be well-done?

Keep It Juicy Many recipes advise cooking lamb burgers to “medium,” which is defined as the internal temperature is 145 F and the inside is typically quite pink. Cooking lamb burgers past this point usually results in them becoming dry and tough.

Is lamb burger healthier than hamburger?

People worry about lamb’s fat content, but lamb actually has less marbling of fat within the meat compared to beef, and one ounce of grass-fed lamb has the same number of calories as one ounce of grass-fed beef, but lamb actually has more health-promoting omega 3 fatty acids.

Can lamb burgers be pink in the middle?

However, minced or diced lamb or mutton should never be served pink; it needs to be thoroughly cooked and browned. The same goes for burgers. A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat.

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