These lamb burgers are hands down the juiciest, most tender burgers you’ll ever sink your teeth into. Plus, they’re made easily on a skillet, griddle, or grill.
Why this recipe works
Lamb burgers stand out against regular ole beef burgers thanks to their higher fat content. That higher fat content means juicier, more flavorful patties. And because lamb does well with bold flavors to accentuate, a touch of onion, garlic, and fresh rosemary goes a long way.
There’s not much of a difference when it comes to cooking lamb burgers, but there are a few tricks to help you get the most tender lamb patty in the game. I reach for this recipe anytime I see that ground lamb peeking at me when I open the freezer. It’s either these puppies or my favorite lamb meatballs that are making it into the skillet, I think it’s clear enough which one won me over this week.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LAMB – I would suggest using 15-20% fat ground lamb for more flavor. Lean ground lamb has the tendency to fall apart when cooked, especially when you incorporate ingredients like onions and herbs that contain additional moisture. Do your best not to overwork the meat when combining the ingredients and forming the patties, as this can make your burgers too dense.
How to Make Lamb Burgers
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add garlic, onion, and rosemary to the skillet and saute until fragrant and onions are tender, 2-3 minutes.
- In a small bowl, whisk together garlic salt, black pepper, chili powder, and onion powder.
- Place ground lamb in a bowl. Add onion mixture and seasoning to the ground lamb and combine well with gloved hands. Form into 4 patties.
CHEF TIP – Chef Antoine suggests using a hamburger press to make your patties. This helps keep the burgers at an even thickness while cooking. It’s also helpful to make a thumb indent in the center of any burgers to help keep the meat from puffing up in the middle while cooking.
- If using a flat top griddle, preheat to 375 F. You can also cook these on the stovetop in a skillet or on your grill. Place patties on the cooktop and cook for 2-3 minutes. Flip burgers and cook 2-3 minutes more. Flip one more time and cook another 1-2 minutes, until a meat thermometer registers 160 F or until desired doneness.
Frequently Asked Questions & Expert Tips
Yes, you can easily make your burgers on the grill! Heat the grill to medium-high and cook for around 4-5 minutes on each side. I like to let mine rest for a few minutes after coming off the grill.
Cooled leftovers should be kept in an air-tight container (or wrapped well in foil) and stored in the refrigerator for up to 4 days. Reheat the patties in a skillet over medium heat until warmed through.
Lamb should be cooked to an internal temperature of 160F. It’s fine to remove the lamb from the skillet or cooktop at 155F if you allow them time to rest, in which they will rise in temperature by about 5 degrees.
Serving Suggestions
Lamb burgers call for bold flavor additions such as creamy tzatziki sauce or crumbled feta. Pile them with fresh arugula or iceberg lettuce as well as red onion, tomato, and sliced cucumbers. Serve with french fries, sweet potato fries, or potato chips.
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Lamb Burgers
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 2 Tablespoons olive oil
- 1 Tablespoon minced garlic
- ½ cup minced red onion about half of a medium red onion
- 1 Tablespoon chopped fresh rosemary leaves
- 2 teaspoons garlic salt
- ½ teaspoon black pepper
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 1 pound ground lamb 453g. I suggest 15-20% fat
Things You’ll Need
- Griddle , or flat cooktop/skillet/grill
Before You Begin
- I would suggest using 15-20% fat ground lamb for more flavor. Lean ground lamb has the tendency to fall apart when cooked, especially when you incorporate ingredients like onions and herbs that contain additional moisture.
- Do your best not to overwork the meat when combining the ingredients and forming the patties, as this can make your burgers too dense.
- Lamb should be cooked to an internal temperature of 160F. It’s fine to remove the lamb from the skillet or cooktop at 155F if you allow them time to rest, in which they will rise in temperature by about 5 degrees.
Instructions
- Heat olive oil in a skillet over medium-high heat until shimmering.2 Tablespoons olive oil
- Add garlic, onion, and rosemary to the skillet and saute until fragrant and onions are tender, 2-3 minutes.1 Tablespoon minced garlic, 1 Tablespoon chopped fresh rosemary leaves, 1/2 cup minced red onion
- In a small bowl whisk together garlic salt, black pepper, chili powder, and onion powder.2 teaspoons garlic salt, 1/2 teaspoon black pepper, 2 teaspoons chili powder, 2 teaspoons onion powder
- Place ground lamb in a bowl. Add the onion mixture and seasoning to the ground lamb and combine well with gloved hands. Form into 4 patties.Chef Antoine suggests using a hamburger press to make your patties. This helps keep the burgers at an even thickness while cooking. It's also helpful to make a thumb indent in the center of any burgers to keep the meat from puffing up in the middle while cooking.1 pound ground lamb
- If using a flat top griddle, preheat to 375 F. You can also cook these on the stovetop in a skillet or on your grill. Place patties on cooktop and cook for 2-3 minutes. Flip burgers cook 2-3 minutes more. Flip one more time and cook another 1-2 minutes, until a meat thermometer registers 160 F or until desired doneness.
Expert Tips & FAQs
- Cooled leftovers should be kept in an air-tight container (or wrapped well in foil) and stored in the refrigerator for up to 4 days. Reheat the patties in a skillet over medium heat until warmed through.
Nutrition
Chef Antoine Davis
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Don Ginter says
One of the best burgers I ever have eaten. I will be recommending this recipe to all my friends.