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Lamb Burger Recipes

Updated on December 23, 2017
Gordon Hamilton profile image

Gordon loves cooking and experimenting with food. He loves making new dishes, particularly with unusual or underused ingredients.

Succulent lamb burger served Indian style with spicy rice, bhuna sauce and naan bread
Succulent lamb burger served Indian style with spicy rice, bhuna sauce and naan bread

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.

Spicy Middle Eastern Style Lamb Burger in Pitta Bread

Spicy lamb burger in pitta bread with salad and sauce
Spicy lamb burger in pitta bread with salad and sauce

Cook Time

Prep time: 10 min
Cook time: 10 min
Ready in: 20 min
Yields: One serving

Ingredients

  • 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

Instructions

Click thumbnail to view full-size
Mixing cucumber and mint sauce for lamb burgerPreparing salad to accompany lamb burgerToasting whole cumin seedsGrinding toasted cumin seedsMixing spicy lamb burger ingredientsFrying lamb burgerCut pitta bread for lamb burgerLamb burger is placed in cut pitta breadSalad bed prepared for lamb burgerLamb burger in pitta bread laid on salad bed
Mixing cucumber and mint sauce for lamb burger
Mixing cucumber and mint sauce for lamb burger
Preparing salad to accompany lamb burger
Preparing salad to accompany lamb burger
Toasting whole cumin seeds
Toasting whole cumin seeds
Grinding toasted cumin seeds
Grinding toasted cumin seeds
Mixing spicy lamb burger ingredients
Mixing spicy lamb burger ingredients
Frying lamb burger
Frying lamb burger
Cut pitta bread for lamb burger
Cut pitta bread for lamb burger
Lamb burger is placed in cut pitta bread
Lamb burger is placed in cut pitta bread
Salad bed prepared for lamb burger
Salad bed prepared for lamb burger
Lamb burger in pitta bread laid on salad bed
Lamb burger in pitta bread laid on salad bed
  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.

Simple Lamb Burger with Mint Sauce and Homemade Chips

Lamb burger on a lettuce bed on a bread roll with mint sauce and served with homemade chips
Lamb burger on a lettuce bed on a bread roll with mint sauce and served with homemade chips

Cook Time

Prep time: 10 min*

Cook time: 10 min*

Ready in: 20 min*

Yields: One serving

*Does not include chip preparation time

Ingredients

  • 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

Instructions

Click thumbnail to view full-size
Dried rosemary is ground in a pestle and mortar for inclusion in a lamb burgerSeasoned lamb for making burgerSeasoned lamb meat for burgerFrying rosemary lamb burgerBread roll halved for toastingToasted bread rollShredded iceberg lettuce is laid on bottom half of toasted rollLamb burger is laid on iceberg lettuce bedChips are plated with lamb burgerLamb burger is closed over to serve
Dried rosemary is ground in a pestle and mortar for inclusion in a lamb burger
Dried rosemary is ground in a pestle and mortar for inclusion in a lamb burger
Seasoned lamb for making burger
Seasoned lamb for making burger
Seasoned lamb meat for burger
Seasoned lamb meat for burger
Frying rosemary lamb burger
Frying rosemary lamb burger
Bread roll halved for toasting
Bread roll halved for toasting
Toasted bread roll
Toasted bread roll
Shredded iceberg lettuce is laid on bottom half of toasted roll
Shredded iceberg lettuce is laid on bottom half of toasted roll
Lamb burger is laid on iceberg lettuce bed
Lamb burger is laid on iceberg lettuce bed
Chips are plated with lamb burger
Chips are plated with lamb burger
Lamb burger is closed over to serve
Lamb burger is closed over 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.

Lamb Burger with Tagliatelle Pasta

Lamb burger served on a bed of tagliatelle pasta, sun dried tomatoes and black olives
Lamb burger served on a bed of tagliatelle pasta, sun dried tomatoes and black olives

Cook Time

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

Instructions

Click thumbnail to view full-size
Cooking dried tagliatellePreparing lamb burgerFrying lamb burger in olive oilPreparing tagliatelle additionsVegetables added to tagliatelleTagliatelle bed for lamb burger
Cooking dried tagliatelle
Cooking dried tagliatelle
Preparing lamb burger
Preparing lamb burger
Frying lamb burger in olive oil
Frying lamb burger in olive oil
Preparing tagliatelle additions
Preparing tagliatelle additions
Vegetables added to tagliatelle
Vegetables added to tagliatelle
Tagliatelle bed for lamb burger
Tagliatelle bed for lamb burger
  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.

Indian Style Lamb Burger with Bhuna Sauce and Naan Bread

Succulent lamb burger on turmeric rice with bhuna sauce and naan bread
Succulent lamb burger on turmeric rice with bhuna sauce and naan bread

Cook Time

Prep time: 10 min

Cook time: 20 min

Ready in: 30 min

Yields: One serving

Ingredients

  • 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

Instructions

Click thumbnail to view full-size
Tomatoes are blitzed for making bhuna saucePreparing to gently fry spices for bhuna sauceChopped coriander is added to bhuna sauceMixing lamb burger pattieGently frying lamb burgerTurmeric rice is packed in to small clingfilm lined bowlTurmeric rice is carefully platedTurmeric rice and bhuna sauceNaan bread is plated with rice and bhuna sauceLamb burger is laid on top of turmeric rice
Tomatoes are blitzed for making bhuna sauce
Tomatoes are blitzed for making bhuna sauce
Preparing to gently fry spices for bhuna sauce
Preparing to gently fry spices for bhuna sauce
Chopped coriander is added to bhuna sauce
Chopped coriander is added to bhuna sauce
Mixing lamb burger pattie
Mixing lamb burger pattie
Gently frying lamb burger
Gently frying lamb burger
Turmeric rice is packed in to small clingfilm lined bowl
Turmeric rice is packed in to small clingfilm lined bowl
Turmeric rice is carefully plated
Turmeric rice is carefully plated
Turmeric rice and bhuna sauce
Turmeric rice and bhuna sauce
Naan bread is plated with rice and bhuna sauce
Naan bread is plated with rice and bhuna sauce
Lamb burger is laid on top of turmeric rice
Lamb burger is laid on top of turmeric rice
  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.

© 2013 Gordon Hamilton

Comments

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    • Kailua-KonaGirl profile image

      June Parker 

      3 years ago from New York

      I love lamb and these lamb burger recipes sound fabulous! I pinned them to my "Lamb Recipes" board at https://www.pinterest.com/konagirl/lamb-recipes/

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      4 years ago from Wishaw, Lanarkshire, United Kingdom

      Sorry for the late replies, everyone... Thanks for reading and commenting!

      billybuc - I'm glad it's got you thinking. I know lamb is not loved in the US as it is in the UK but I hope this helps you come up with some new tasty ideas for your meal repertoire

      You're welcome mackyi - enjoy

      Lamb can be fatty vibesites - it depends how you cook and serve it. Good luck with trying out the ideas

      Enjoy, MG SIngh

      Burgers are not always the most obvious or popular way to prepare lamb, randomcreative but I promise you, they are delicious

      Glad you share my idea of a favourite meat electronician and I hope you enjoy the naan bread burger

      The pasta one was probably the biggest experiment ideasedge but I was more than happy with the result :)

    • ideasedge profile image

      Ideasedge 

      4 years ago from Chandigarh

      yumm.. great recipes you got there.. "Lamb burger served on a bed of tagliatelle pasta, sun dried tomatoes and black olives" certainly has to my favorite. :)

    • electronician profile image

      Dean Walsh 

      4 years ago from Birmingham, England

      Lamb is my favourite meat, so these all look delicious to me - especially the one on the naan bread. Thanks for the ideas!

    • randomcreative profile image

      Rose Clearfield 

      4 years ago from Milwaukee, Wisconsin

      I've never had a lamb burger, but I love lamb and am sure that it is delicious prepared in this way. Thanks as always for the great recipes.

    • MG Singh profile image

      MG Singh 

      4 years ago from Singapore

      I love lamb. Excellent post.

    • vibesites profile image

      vibesites 

      4 years ago from United States

      I love lamb. They're absolutely delicious and not as fatty as beef. Thanks for giving me new ideas on the preparation of lamb. I'm so excited to try this recipe. :)

    • mackyi profile image

      I.W. McFarlane 

      4 years ago from Philadelphia

      Great recipes. Thanks for sharing Gordon.

    • billybuc profile image

      Bill Holland 

      4 years ago from Olympia, WA

      I can count on one hand the number of times I have had lamb and I don't know why that is because I loved it when I had it. Thanks for the recipes; you got me thinking. :)

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