Lamb Burger Recipes

Lamb is unfortunately a meat which falls way behind pork, beef and possibly even turkey in popularity when it comes to the preparation of burgers. This is a great shame as lamb makes not only incredibly tasty but incredibly juicy and succulent burgers. This page is devoted to showing a number of different ways in which minced or ground lamb can be made in to burgers and cooked and served with a wonderful variety of tasty, enhancing ingredients and accompaniments. Hopefully, you will give one of the varied ideas below a try to be convinced that lamb burgers are at least as good if not better than the more widely established and enjoyed alternatives.

• 1 small tub low fat natural yoghurt
• 4" piece of cucumber (2" for sauce and 2" for salad)
• 1 teaspoon freshly chopped mint (plus extra to garnish)
• Salt
• 3 small cherry tomatoes (halved)
• Handful shredded iceberg lettuce
• ½ small white onion, peeled and sliced
• ¼ pound minced/ground lamb
• ½ teaspoon whole cumin seeds
• ¼ teaspoon hot red chilli powder (or as required/desired)
• 1 small green chilli, finely chopped

1. When making a dish like this, it is always a good idea where practical to make your sauce first. This simply gives the different flavours time to combine and infuse while you attend to the remaining preparation. Add the yoghurt therefore to a bowl with 2 inches of the cucumber (seeded and finely diced), the chopped mint and some salt. Stir well and cover with clingfilm until required.
2. Make your salad next by adding the shredded iceberg lettuce, cherry tomatoes, seeded and roughly chopped remaining cucumber and the onion to a larger bowl. Season and carefully turn the ingredients with your hand to combine. Using your hand helps prevent the tomato halves losing their pulp/seeds and disintegrating.
3. Add the cumin seeds to a small dry frying pan and put on to a fairly high heat. Toast for a couple of minutes, shaking the pan gently every so often. Crush the seeds using a pestle and mortar.
4. Put the lamb in to a bowl and add the cumin, chilli powder, chopped chilli and salt and pepper. Mix very well by hand. Roll in to a ball and flatten to a burger patty.
5. Heat a little olive oil in a small frying pan and gently fry the burger for four to five minutes each side (depending upon thickness) until done.
6. Plate the salad in one half of a deep serving plate.
7. Heat the pitta bread by following the instructions on the pack. Slit open along one side and add the burger. Spoon in the sauce and garnish with the remaining mint leaves to serve.

Prep time: 10 min*

Cook time: 10 min*

Ready in: 20 min*

Yields: One serving

*Does not include chip preparation time

• ¼ pound minced/ground lamb
• ½ teaspoon dried rosemary
• Salt and pepper
• Vegetable oil for frying
• 1 soft bread roll
• Handful of shredded iceberg lettuce
• 1 teaspoon mint sauce
• Homemade chips to serve

1. Put the lamb in to a bowl and season with salt and pepper. Grind the rosemary to a powder with a pestle and mortar and add to the lamb.
2. Gently heat a little oil in a frying pan while you carefully mix the seasonings through the lamb, roll it in to a ball and flatten to a burger patty.
3. Fry the burger for four to five minutes each side until done.
4. Cut the roll in half and lieghtly toast on the cut sides under your grill/broiler.
5. Lay the roll on a serving plate and the iceberg lettuce on the bottom half. Sit the burger on the lettuce and spoon on the mint sauce.
6. Plate the chips alongside the burger and close the burger over to serve.

Prep time: 10 min

Cook time: 10 min

Ready in: 20 min

Yields: One serving

• ¼ pound minced/ground lamb
• 1 garlic clove, peeled and grated
• 1 tablespoon of freshly chopped parsley, divided to three portions
• Salt and pepper
• Oil for frying
• 1 nest dried tagliatelle pasta
• 6 to 8 pitted black olives
• 3 or 4 sun dried tomato pieces in olive oil, roughly chopped

1. Put a large pot of heavily salted water on to reach a boil.
2. Mix the lamb in a bowl with a third of the parsley, the garlic and some salt and pepper.
3. Add the pasta to the boiling water and adjust the heat to achieve a moderate simmer.
4. Heat a little oil in a frying pan and put the burger on to cook for four or five minutes each side until done.
5. After ten minutes, drain the pasta through a colander and return to the empty pot. Stir through the olives, sun dried tomatoes and another third of the parsley.
6. Spoon the pasta combination on to the bottom of a deep plate and lay the lamb burger on top. Garnish with the remaining parsley.

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: One serving

• 1 14 ounce can plum tomatoes in tomato juice
• 1 garlic clove, peeled
• Salt and pepper
• 2 tablespoons vegetable or sunflower oil
• 1 teaspoon medium curry powder
• 1 teaspoon garam masala
• 1 teaspoon medium curry powder
• 1 teaspoon ground turmeric
• 3 ounces basmati rice, washed through a sieve under running water
• ¼ pound minced/ground lamb
• 1½ tablespoons chopped coriander leaf (cilantro), split in to three portions
• 2 mini garlic and coriander (cilantro) naan breads

1. Put the tomatoes and garlic in to a food processor, season with salt and pepper and blend until smooth.
2. Pour the vegetable oil in to a large saucepan and add the curry powder, garam masala and chilli powder. Gently stir fry over a medium heat for a couple of minutes to cook off but not burn the spices.
3. Pour the pureed tomatoes in to the spice mix and bring to a simmer for about fifteen minutes.
4. Put the turmeric and some salt in to a pot and pour in plenty of boiling water. Bring back to a simmer before adding the rice, stirring once but well and simmering for ten minutes.
5. Combine the lamb and one third of the coriander (cilantro) in a bowl with some seasoning. Roll and shape in to a burger patty before frying for four or five minutes each side until done in a little oil.
6. Stir a further one third of the coriander in to the sauce a couple of minutes before it is ready.
7. Drain the rice thoroughly through a sieve and line a small bowl with plastic wrap. Spoon in the rice and compress reasonably firmly with the back of the spoon.
8. Upturn the bowl in to the centre of a deep serving plate and carefully lift away the bowl. Peel off the clingfilm to leave a perfect mound of rice.
9. Heat the naan breads per the instructions on the pack.
10. Spoon the sauce carefully around the edges of the rice. Half the naan breads and arrange at one half at each of the four main points of the compass as shown in the pic.
11. Carefully sit the burger on top of the mound of rice and garnish with the last of the coriander to serve.