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Kick off your grilling season with these satisfying lamb burgers! Featuring ground lamb and loaded with aromatics, learn how to make the juiciest lamb patties from scratch in this recipe.
I simply cannot imagine a life without burgers! Whether it’s the classic hamburger, chicken, healthy, or plant burger, it is irresistible when served next to a basketful of fresh fries.
And as tempting as it is to order one or buy readymade patties, I urge you to try this straightforward restaurant-style lamb burger recipe.
Table of Contents
- Why you’ll love this lamb burger recipe
- Ingredients Needed
- How to make the juiciest lamb burgers
- What to serve with lamb burgers?
- Tips to make the best recipe
- Flavor variations
- Storage instructions
- Recommended tools to make this recipe
- More lamb recipes to try:
- Frequently asked questions
- Lamb Burgers (Recipe Card)
Why you’ll love this lamb burger recipe
- Mouthwatering. The patties themselves are tender, juicy, healthy, and absolutely flavorful.
- Filling. Not just fricking tasty, but these burgers are so filling. One burger with some sides, and you’re good to go.
- Quick and easy. Combine the ingredients, shape them into patties, and grill them for 10 minutes! Also, there is no resting time!
- Make ahead. These burgers are perfect for batch prepping. Make in bulk and freeze until use.
What I love about this recipe is how perfect the texture turns out every single time. I often lean on this recipe when planning a fun party. It is always a hit!
Ingredients Needed
Flavored beautifully with strong aromatics, you’ll need less than ten ingredients to make these lamb patties. Here’s what you’ll need:
- Lamb. The star of the recipe. Buy ground lamb from your trusted meat source or buy shoulder or leg cuts and grind it at home using a mincer.
- Onion. You can use red, white, pink, yellow, or whichever onion you prefer. For a uniform patty, I always grate my onions. If you love chunky patty, you can also use chopped onion.
- Garlic. Use freshly minced garlic. Alternatively, you could also use garlic powder if fresh garlic is unavailable.
- Egg. It helps to bind the patty together.
- Rosemary. I love how the strong flavor of rosemary cuts through the lamb meat.
- Lemon zest. Brightens the patty flavor.
- Cumin. Use ground cumin or roasted ground cumin for an intense taste.
- Salt. To taste.
- Pepper. For the heat.
How to make the juiciest lamb burgers
Save time, money, and make your burgers at home by following these three simple steps.
Step 1- Combine ingredients
Mix ground lamb, garlic, onion, lemon zest, rosemary, cumin, egg, salt, and pepper in a large bowl until everything comes together.
Step 2- Shape the patties
Shape the mixture into four circular patties using your hands.
Step 3- Grill the patties
Cook the patties on each side for 4-5 minutes on a preheated, lightly greased grill.
What to serve with lamb burgers?
When making dinner for one, I wrap these patties in my favorite buns, top them with spicy mayo, tomato slices, pickles, and some baby greens, and serve them next to a generous portion of broccoli salad.
When entertaining, I love to serve these burgers with my onion rings or fries and this irresistible dipping sauce.
Tips to make the best recipe
- Check the internal temperature. When in doubt, stick your meat thermometer at the center of the patty and confirm the doneness.
- Don’t skip the herbs. The aromatics and spices flavor the lamb beautifully. You can add more herbs of your choice but don’t omit any from the recipe.
- Chill the patties. To keep your patties held together and juicy, store them in the fridge while your grill heats.
- Flip only once. Once the patties are done on one side, flip them over and cook for another 4-5 minutes. If you keep handling it often, it’ll result in tough lamb burgers.
Flavor variations
- Slather on a creamy sauce. Lamb pairs excellently with mint, cucumber, garlic, and any yogurt sauce.
- Mix your meats. If you are a little skeptical about an all-lamb burger, mix ground beef and lamb in a 1:1 ratio to make the patties.
- Add more herbs. Oregano, cilantro, and thyme work well with lamb. So, add a teaspoon of each for a herby burger.
- Add breadcrumbs. I have kept this recipe simple and avoided adding extra ingredients, but you can add breadcrumbs if your patty is too soggy.
Storage instructions
To store. You can keep the uncooked burger in the refrigerator for up to a day.
To freeze. Wrap the patties individually in cling wraps or aluminum foil and store them in the freezer for up to three months.
To reheat. Cook the frozen patties on a grill or iron skillet.
Recommended tools to make this recipe
- Grill. I trust this grill to make the best burgers.
- Meat grinder. To grind down the lamb if it hasn’t been ground yet.
- Grill pan. No grill? A grill pan comes in handy too!
More lamb recipes to try:
Frequently asked questions
Sure, you can! If you don’t have a grill or don’t feel like lighting up one, heat an iron skillet to high heat and grease it with any neutral oil. Fry the patties on both sides until cooked.
Make a little dimple at the center of the patty before putting them on the grill so that they cook evenly.
The lamb burger is more gamey than your good old beef burger. But depending on the cut, it could be richer or leaner than the beef burger.
Lamb Burgers
Ingredients
Instructions
- In a large mixing bowl, combine all the ingredients, except the oil, and mix until thoroughly combined.
- Using your hands, shape the mixture into four patties.
- Preheat a grill to medium-high heat. Lightly grease the grates with the olive oil.
- Add the lamb patties and cook for 4-5 minutes, flip, and cook for another 4 minutes.
Excellent!! Thank you!
Which will provide a stronger rosemary flavour, fresh or dried?
Fresh would 🙂