– I do love a good, solid lamb burger recipe. –
Lately I’ve been eating more lamb — like this curry potato soup with lamb meatballs, or of course my now-famous rack of lamb with spicy fennel rub — due to the fact that my in-laws raises sheep for fiber and thus, we have fresh lamb coming out of our ears. I love it, and honestly prefer it over beef for its flavor and texture. I’ve got literally twenty pounds of ground lamb in the freezer, so we eat lamburgers often.
I owe this lamb burger recipe to my friend Mark, who years and years (and years) ago taught me to add stuff to burgers before cooking them. “If you want a great burger,” he advised, “add all of the flavoring to it before you cook it. Sauce, herbs, everything.” I took his advice and have had almost perfect luck with burgers ever since.
This lamb burger recipe almost makes me curl my toes in ecstasy whenever I make it. Seriously – this is the best damn burger you’ll ever eat, if you’ve got a hankering for the lamby. I eat it straight without the bun for gluten-free purposes, and this is the only burger I’ve ever eaten where I don’t miss the bready carrying case.
The new onion and green garlic really give this recipe a nice, fresh, not overly oniony taste, but you can certainly use regular onion and garlic if that’s all you’ve got handy. I’d just use a little less since their older allium siblings are stronger in taste.
FYI – this recipe will yield very soft burgers – nearly sloppy Joe-like if you go heavy on the bbq sauce. If you prefer a more firm burger, go ahead and half the amount of sauce.
And by the way, this recipe works great with beef, too!
Steph's Orgasmic Lamb Burger Recipe
- 2 tablespoons extra virgin olive oil
- 1/3 cup diced new onion (or a 1/4 cup of diced regular onion)
- 3 tablespoons diced green garlic (or two cloves of diced regular garlic)
- 1- pound ground lamb preferably organic and free range (tastes better… seriously)
- 1/2-3/4 cup your favorite bbq sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 4 hamburger buns
- Preheat oven to 350°F (176°C).
- Prepare four foil cups by cutting a 12″x12″ piece of foil into four equal pieces and shaping them around the opening of a drinking glass. Place all four foil cups in a glass baking dish that’s large enough to hold them all without squashing them.
- Heat olive oil in a small pan, then add onion and garlic, sauteing until soft. Strain oil and place onion and garlic in a medium sized bowl. Stir in bbq sauce, salt, and pepper until well mixed. Add in lamb, and squish together with your hands until well incorporated.
- Divide the lamb into four parts, forming into patties and placing each one in a foil cup. Cook in oven until burgers reach an internal temperature of 155°F (68°C), about 25 minutes. Remove from heat, let rest for five minutes. Drain fat from foil cups, and serve on a bun with dressing of your choice (I personally like them straight).
This content was originally posted on FearlessFresh.com.