Lamb Burgers

Servings: burgers

Calories: 400cal

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.

5 from 1 vote

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.

Course: Dinner

Cuisine: American

Prep Time20

Cook Time10

Total Time30