British | Lamb | Main Course
Lamb Burger
A juicy lamb burger with big Mediterranean flavour — mince seasoned with garlic, herbs and warm spice, griddled and stacked with the works. Lamb makes a richer, more interesting burger than the usual beef.
Why this works
- Not overworking the mince keeps the patties tender and juicy.
- A little fat in the lamb keeps the burgers moist as they cook.
- Garlic, herbs and warm spice give lamb burgers their distinctive, fragrant edge.
Ingredient notes and swaps
- Lamb mince — not too lean, for a juicy burger.
- Garlic, cumin and fresh mint or oregano — the Mediterranean seasoning.
- Feta or a yoghurt sauce — a lovely tangy partner for lamb.
- Soft buns — toasted, to hold everything together.
- Red onion, tomato and salad — for crunch and freshness.
Lamb Burger
FavouriteThis lamb burger recipe screams spring. ... And lamb is full of protein, which means even a few ounces of it can be filling.
Ingredients
Method
- Place the lamb mince, Sun-dried Tomatoes, Feta cheese, Tomato puree, Chilli flakes, Pine nuts, Mint and Parsley leaves in a large bowl
- Season with Salt & Pepper
- Mix together well by hand and shape into 4 burgers
- Set aside in a fridge for a couple of hours
- Melt the Mint Jelly in a small pan with 2 tablespoons of water
- Season Jelly with Salt & Pepper
- Preheat the Grill and cook burgers for 4 minutes on each side
- A minute before the end brush each burger with the Mint Jelly
- Serve in the Brioche Buns with the Tomato, Red Onion and Salad leaves with a squeeze of lemon juice.
Nutrition
Notes
Mixing by hand ensures all the ingredients are evenly distributed, leading to a much more flavourful burger.
Chilling the burgers is a crucial step that many home cooks skip. It helps them firm up, preventing them from falling apart on the grill and ensuring they cook more evenly.
Ensure your grill is properly preheated before adding the burgers. This helps create a lovely sear on the outside and prevents them from sticking. Overcrowding the grill can also lower its temperature, leading to uneven cooking.
Chilling the burgers is a crucial step that many home cooks skip. It helps them firm up, preventing them from falling apart on the grill and ensuring they cook more evenly.
Ensure your grill is properly preheated before adding the burgers. This helps create a lovely sear on the outside and prevents them from sticking. Overcrowding the grill can also lower its temperature, leading to uneven cooking.
Tried this recipe?
Let us know how it was!Tips for success
- Season the mince well and handle it lightly; shape and chill before cooking.
- Dimple the centre of each patty so they cook flat, not domed.
- Griddle over a good heat for a charred, juicy burger.
- Rest the patties for a minute before building the burger.
Make ahead, storage and reheating
- Make ahead — shape the patties a day ahead, or freeze them raw.
- Storage — cooked patties keep two days.
- Freezing — freeze raw shaped patties for up to three months.
What to serve it with
- With a minted yoghurt sauce, salad and chips, or a Greek salad.
- A cold beer or a glass of robust rosé.
FAQ
Do lamb burgers need to be cooked through? Lamb can be served a little pink if you prefer; cook to your comfort and make sure it is piping hot.
What cheese goes with lamb? Feta is classic; halloumi or a tangy yoghurt sauce also work well.
Can I add extras to the mince? Yes — chopped olives, harissa or grated onion all add flavour and moisture.
Try these next
Sear, rest and get the best from your pan
Kitchen Atlas
This is a taste of British cooking. Explore the whole cuisine — its story, key ingredients and more of our recipes — in the Kitchen Atlas.
Explore British in the Kitchen Atlas →
