If you love a good hamburger, then you are going to be thrilled by a great lamb burger. And this one, crafted by chef and recipe developer Jennine Bryant of The Marshside Pantry? And, as a lamb burger cooks just the same as a hamburger, there is no learning curve here. If you want to hint that they were a challenging gourmet undertaking to lamb burger recipe dinner guests, that’s all fine and good, though.
But to make them great, you’ll also need plenty of toppings. Start with a couple of red onions, one finely chopped or grated, and one cut into rings, along with a few garlic cloves, finely crushed. In a medium-sized bowl, mix together the ground lamb meat with the chopped onion, three of the minced garlic cloves, 4 tablespoons of chopped mint, the ground coriander, and the Dijon mustard. Once everything is evenly combined via hand, form the mixture into four burger patties, then chill them in the fridge until they are ready to be cooked. Next, in a smaller bowl, mix together the mayonnaise with the lemon juice, the two remaining minced garlic cloves, a pinch more paprika, and the remaining tablespoon of chopped mint, the parsley, and the dill.
Refrigerate this sauce until ready to use. Preheat the grill at a high heat setting, and shortly before you put on the meat, lightly oil the lamb patties. Then, cook the burgers for about four minutes on each side, checking for that 145 F temperature to ensure they will be safe to eat and perfectly tasty. While the burgers are grilling, place the halved burger buns under the grill for 30 seconds to one minute, until they are lightly toasted. Of course it’s not necessary to toast the buns, but it’s highly recommended! Once the meat has cooked and the buns are toasted, quickly move to assembling the burgers.
Spread a little of the mayonnaise mixture on the bottom burger bun, top it with a burger patty, a few slices of red onion, some more of the mayonnaise, and finally some salad leaves. Then pop the top bun on and dig in. As for serving ideas, Bryant says: “I personally think the best burger side servings are homemade chips and salad! There are so many great options though, sweet potato fries would be delicious. Coleslaw is another great side, or I think something like a Moroccan quinoa salad or a Greek salad would go really well.
Just keep in mind she says “chips” to mean “fries” in American vernacular, being British — but hey, potato chips would be great too! In a bowl, mix together the minced lamb with the grated onion, 3 minced garlic cloves, 4 tablespoons of chopped mint, ground coriander, and Dijon mustard. Form the mixture into 4 burger patties and then chill them in the fridge until they are ready to cook. In a clean bowl, mix together the mayonnaise with the lemon juice, the two remaining minced garlic cloves, a pinch of paprika, the remaining tablespoon of chopped mint, parsley, and dill. Preheat the grill on high, lightly oil the lamb patties, and then cook for about 4 minutes each side. Place the halved burger buns under the grill for 30 seconds to 1 minute, until they are lightly toasted.