Close-up of a lamb patty with tomato slices in a soft burger bun

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Lamb Burgers

A take on the The Original Lamb Burger · Biggies Burger →A take on the Diana (250 g) · Agadir →A take on the Hokkaido Jingisukan Burger (北海道ジンギスカンバーガー) · Lucky Pierrot →Chef Billy Parisi’s take →

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About

Lamb makes a richer, more flavourful burger than beef and suits strong herbs, so this recipe keeps the seasoning to rosemary, thyme, garlic powder, salt and pepper and lets the meat carry it.

A pound of ground lamb makes four patties. Mix the herbs through evenly, but do not overwork the meat. The burgers grill over medium heat for about five minutes a side, and the recipe takes them off at 140°F, when they are firm with a little pink in the middle; cook them longer if you prefer. Resting them for a few minutes while you prepare the toppings keeps the juices in. The sauce is a simple Dijon mayonnaise, three tablespoons of mayonnaise stirred with one of Dijon mustard, spread on toasted buns. A thick slice of tomato and a handful of baby salad greens finish each burger and keep it fresh against the richness of the lamb.

Ingredients

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Ground lamb1 pound ground lamb
Garlic powder1 tablespoon garlic powder
Rosemary1 4-inch sprig rosemary, chopped
Thyme4 sprigs thyme, chopped
Salt1 pinch salt
Black pepper1 pinch ground black pepper
Mayonnaise3 tablespoons mayonnaise
Dijon mustard1 tablespoon Dijon mustard
Burger bun4 hamburger buns, split and toasted
Tomato4 thick slices tomato
Mixed salad greens1 cup baby mixed salad greens

Recipe

1
Heat an outdoor grill to medium and oil the grate lightly.
2
In a large bowl, combine the ground lamb with the garlic powder, rosemary, thyme, salt and pepper until the herbs are spread evenly.
3
Divide the mixture into 4 and shape each portion into a patty.
4
Grill the patties for about 5 minutes per side, until firm with a little pink in the middle, when a thermometer in the centre reads 140 degrees F (60 degrees C). Cook them longer if you prefer them more done. Let them rest while you get the toppings ready.
5
Stir the mayonnaise and mustard together in a small bowl.
6
Spread 1 tablespoon of the Dijon mayonnaise on each bottom bun, then add a lamb patty, a slice of tomato and a handful of greens. Close with the top buns.