When it comes to burgers, Lamb Burgers get overlooked because of the stigma of lamb not being as juicy or tasty.
This Lamb Burger will change the way you feel forever. Being both tender and juicy and packed full of flavor, along with a brioche bun and all the trimmings, we know you’ll love this recipe!
If you’re looking for something a little more fancy for dinner, take a look at some of our World Food recipes and give one of them a shot.
Lamb Burger Recipe
Yields: 4 Burgers
Preparation Time: 20 Minutes
Cooking Time: 20 Minutes
Difficulty: Easy
You won’t need any fancy equipment for this recipe however, a grill pan will help you to get those nice grill line on your burger. You could also take things outside and cook them up on the grill!
Ingredients
17.6 oz (500g) Lamb mince
1.76 oz (50g / 1/2 Cup) Gyros Greek seasoning
7 oz (200g) Bacon strips, 8 strips
2.8 – 5.6 oz (80-160g) Cheddar Cheese, 4-8 slices
8.8 oz (250g) Tomatoes, 2, sliced
6.3 oz (180g) Onion, 1, sliced
Iceberg Lettuce, 1 medium size, torn in pieces
3.3 fl oz (100 ml) Garlic sauce, to serve
7 oz (200g) Brioche buns 4 Pack
1.76 oz (50g) Unsalted butter, soften
How To Make A Lamb Burger
Seasoning the mince
- Marinate lamb mince by mixing the lamb mince with the Gyros Greek seasoning with clean hands, ensure to mix thoroughly but do not over mix as you want to keep the lamb mince texture for the bite. Set aside.
Preparing the veg
2. Clean and slice tomatoes into thin ring shapes, then peel and slice the brown onion into rings. Prep the lettuce by cleaning thoroughly then, roughly tear the leaves and leave to dry in a sieve.
Forming the lamb burgers
3. Make up the lamb patties by dividing the marinated lamb mince into four even portions of 4.4 oz (125 g) each. Form a ball and flatten them slightly with the palms of your hands into a patty shape. Poke a hole in the middle of each patty for ventilation while cooking.
Cooking and assembly
4. Cook bacon strips a hot griddle pan until crispy and golden brown, drain off excess fat.
5. Continue to cook the lamb patties in the same pan uncovered for around 5 minutes on one side.
Turn the patties (you can place the cheese slices on top of each patties at this point if you wish), cover with aluminium foil and continue to cook covered for another 3 minutes.
Rest the patties on platter and cover with aluminium foil. Drain off the excess fat from the pan for the second time and lower the the heat.
6. Cut the Brioche buns in halves, butter the buns and warm the buns quickly on the medium hot griddle pan, the same pan you used to cook the bacon strips and the lamb patties.
Or if you prefer fresh buns, just start assembling!
7. Now it is time for final assembly. Start by laying down your favourite sauce or mayo on the top and bottom buns. We opted for garlic aioli.
Lay down the cheese on the bottom bun (if you didn’t already place it on the meat while cooking), then the bacon, lamb burger, lettuce tomato and onion.
Take care stacking things nicely and add a side of fries of tots.
Greek seasoning
Having a tasty greek seasoning makes all the difference in the taste of the lamb burger. If you don’t have access to the one we used, the team at Daring Gourmet have an excellent Greek seasoning blend that we have made and used with great success!
Which sauces should i use?
Pretty much anything goes with a lamb burger, but we found that garlic aioli or even just a regular garlic sauce go really well. Others have said that just a BBQ sauce or hot sauce will do nicely.
