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This lamb burger recipe was the best one I made when I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. Top them with Dijon mayo, tomato slices, and baby greens.
Ingredients
- 1 pound ground lamb
- 1 tablespoon garlic powder
- 1 4-inch sprig rosemary, chopped
- 4 sprigs thyme, chopped
- 1 pinch salt
- 1 pinch ground black pepper
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 4 hamburger buns, split and toasted
- 4 thick slices tomato
- 1 cup baby mixed salad greens
Directions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Mix ground lamb, garlic powder, rosemary, thyme, salt, and pepper together in a large bowl until thoroughly combined.
Step 3
Shape mixture into 4 patties.
Step 4
Place patties on the preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the patties to your desired degree of doneness. Rest patties while assembling toppings.
Step 5
Mix mayonnaise and mustard together in a small bowl.
Step 6
Spread 1 tablespoon on bottom of each hamburger bun; top each one with a lamb patty, tomato slice, and some greens. Sandwich with top bun to serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 439 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat8g | 41% |
| Cholesterol80mg | 27% |
| Sodium501mg | 22% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein24g | |
| Vitamin C7mg | 36% |
| Calcium93mg | 7% |
| Iron3mg | 18% |
| Potassium472mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Longtime member with a recipe or two on here myself. I had fresh thyme and fresh rosemary so I skipped usedry herbs.NOTE: If your ground lamb is good quality mixing in ground beef misses the point of eating lamb.
I followed the recipe but added one tsp of dry sherry plus one tsp of white wine vinegar. Moist,juicy and delicious.
I put these on a brioche bun with garlic butter spread on the bun then I toasted the bun on the charcoal grill above the grilling burgers. Let them set for about five minutes then built the burger with a slice of tomato,feta,dijon-mayo and field greens. WOW -
I?m in love with these burgers. I had to use an oven so I had to set it for 325 degrees and baked them for 40 minutes to make them done. I had a friend over to have some and he said they?re delicious. I would not bake at a higher temperature or they might dry out.
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All I have to say is Yum Yum. For me Lamb is pretty tasty enough that I didn’t need the other recipes (with the wines and such).
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I thought the recipe might have too much of the herbs, but it was so tasty – just perfect. We don?t eat many fatty foods (seniors tummies), so my husband suggested we do half lamb half turkey next time, which I?ll try. But if you love lamb this is a great recipe without cooking and paying for a whole leg.
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I made these tonight, but not as burgers — just broiled and served without the sauce (added mint jelly on the side, as I’ve been eating lamb since I was little). The seasoning was very good. It’s worth mentioning though that the same temperature for ground lamb is 160 — not 140.
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Delicious! I didn’t have fresh herbs so I used 1/2 tsp dried rosemary and thyme and it was yummy!!
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I made this, and it turned out great! My lamb patties were pre-made but I seasoned them with Italian seasoning (rosemary, thyme, oregano, etc), Gaelic powder, onion powder, salt, and pepper. I used Roman tomatoes abs fresh spinach. The Mayo I used to make the sauce had olive oil and avocado in it. I mixed that with Dijon mustard and a little miracle whip. I also added steak sauce and ketchup. Cooked to perfection
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This was awesome…. I made 3 burgers out of 1 lb of meat and would adjust the recipe for that change. Quarter-pound burgers are too tiny for most rolls. This was a gourmet burger recipe, for sure!
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Amazing. Followed the recipe as it is. They were juicy and very flavorful.
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I made this tonight for dinner. It was a big hit! Flavorful, juicy and the dijon mayo went perfectly. I added raw red onion to the topping and used a Brioche Bun.
Delicious gourmet burger!
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These are fabulous. Served without a bun but with a Greek Salad. Fresh Rosemary, Thyme and Mint amp up the taste.
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Delicious! I didn?t make the mayo/mustard sauce. Burgers were great on their own.
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this was totally awesome I made it pretty much as called for and everyone loved it.
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Simple easy and burgers were full of flavor. My son will be adding some cheese to the last one, and will be making his own. The simplest Easter meal I have ever made. Will definitely make again.
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These came out great! The herbs complement the lamb, with no overwhelming flavor. I’ve tried other lamb recipes with the cumin/cinnamon flavors which are good, but I liked the simplicity of this. I halved the recipe and baked on parchment paper in a 325F oven for 40 min. The patties do shrink. I did not make this into a sandwich. just had it with mint jelly, which I usually do, and also made a tzatziki sauce from this site. Will make again! Thanks for the recipe.
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Was the best burger l have ever tasted can?t wait until l make it again ..didn?t change a thing
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Very good burger
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Never had this before and it was my first time eating lamb. This was super good and family loved it. Would definitely eat again!
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Very simple and very tasty. Followed it as written.
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Super easy and hubby loved it! I’ll make it again.
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The best lamb burgers ever. We like our lamb med. rare so I BBQ?d the 6oz burgers for 3 min per side. Juicy and perfect Served on toasted ciabatta rolls. YUM!!!!
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These burgers were truly fantastic. The herb taste is the answer. I did not have garlic powder but I did have a garlic mayo so used that in my topping. Will make again. Sorry no photo …eaten too quickly.
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Followed the recipe to a tee and my wife and I loved it
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Not sure if it was the meat, the flavors or BOTH. But they were delicious. Beef is in trouble
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Maybe the lamb was inferior, but there was little lamb flavor.
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This was just ok. The grilling time is off. 10 minutes for a quarter pound burger made them dry. The seasonings were ok. Made as directed for all ingredients and method.
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I enjoy lamb and this was excellent!
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These are good! I was impressed. The herbs really bring out the flavor of the lamb in a spectacular way, and yet the recipe is so simple. My boyfriend loved it, too. Highly recommend!
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I’m always searching for recipes that are cheap, quick, and delicious and this one fills the bill in every category. I do agree with another reviewer who said he grilled these burgers for 3 minutes per side instead of the suggested 5 minutes. It hits at the right degree of medium rare for just about anyone’s taste buds. I do find it a bit cavalier, not to mention actually careless, to list in a recipe herbs suggesting a 4-inch sprig or however many and assume that everyone is going to have the same fullness of herb, etc. But if you are going to list it as it is listed here. I suggest providing an equivalent gauge, e.g. 1T fresh chopped herb = 1t dried herb, so those who may not have or use fresh herbs will know how to substitute what they do have without guessing too little or overwhelming with too much. And I certainly agree with the other reviewers who have commented about the herbs being the key to this recipe. Additionally, if you’re going to show the burger with cheese flowing over the lower bun, why not suggest what cheese will go well on this lamb burger?
Thanks for providing instructions for a truly delicious sandwich! -
Definitely an “experiment with herb quantity” recipe and figure out what is the right amount for you. I followed the recipe and found that even one sprig of rosemary was a just a bit too much.
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Simplistically Wonderful!
This was the topmost quality burger with the best accompaniments.
I so enjoyed using fresh rosemary and thyme from my garden. The thick slice of tomato made this burger visually beautiful.
We didn?t even miss some of the traditional burger items like onion and cheese at all. This recipe with just a few ingredients made it simplistically wonderful.
The lamb burgers were so juicy without being a slight bit greasy.
The only changes/additions I made was to put the mayo-mustard mix on the top and bottom bun too. I thought it would assist in helping the mixed greens in place. The mayo-mustard mix is all this burger needed with the fresh garden items to be perfection.
I also cooked this on my stove top grill pan as I live in Las Vegas, and it is 105 degrees today ? not grilling outside conducive.
Making this recipe was my first-time using ground lamb and I would not hesitate to do it again.
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