We’re only a couple of days away from the holiday weekend, and chances are that in between your spreadsheets, documents, files and forms, you’re Pinterest-ing away for some delicious grilling and cookout recipes. To help you out, we’ve come up with an incredible lamb burger recipe, developed right here at the Gourmet Food Store kitchens! We’re big fans of flavorful lamb meat, with its bold taste and always-juicy texture. Plus, it’s healthy! Lamb is primarily grass-fed, which means the meat is higher in healthy Omega-3 fatty acids than grain-fed beef.
Start with premium quality ground lamb meat, like Broadleaf’s New Zealand grass-fed lamb, raised in a healthy natural environment in family-run farms (you can find it at SteaksandGame.com at $8.23 per lb.).
After you’ve done your shopping, there are a few tricks to learn to grill up the perfect lamb burger, so read on!
First, mix all the ingredients with the lamb meat well, but gently. You don’t want to give it a Swedish massage, but you want the mix to be dense enough that it will hold its shape during cooking and won’t fall apart on the grill. We also used grated Parmigiano Reggiano cheese in our mix, not only to add flavor, but also because it helps hold the mix together as it melts. Another tip? Creating a small indentation or dimple with your thumb in the middle of the patty also helps to keep the shape of the burger (otherwise you’ll end up with a puffy ball).
When grilling, always stay away from open flames to avoid flare-ups. You’ll want coals only and a two-zone grill to cook these lamb burgers to perfection. Lamb meat has some great fat in it that needs to be melted to be enjoyable, so you really don’t want “rare” lamb burgers. That being said, nobody likes a charred, overcooked burger, so aim for medium or medium-rare when cooking lamb burgers. The Internal cooking temperatures for lamb are: 125°F for medium-rare and 135°F for medium.
Rather than going for the traditional doughy burger bun, opt for brioche bread. This enriched French-style bread is perfect for hamburgers. Light but firm, buttery and a bit sweet, it complements the rich flavors of the meat wonderfully.
Finally, go light on the condiments. You don’t want to overwhelm that great, complex flavor that is so particular to lamb meat by over-seasoning it or over-spicing it. We went with some onions and salty capers, and then mixed up a spicy Sriracha mayo to add some zest. A few slices of gooey Brie, and you’ve got the ultimate gourmet burger for your (almost) final summer grilling event this weekend!
Rest, relax and eat! Happy Labor Day!
- 30 oz. ground lamb meat
- 2 oz. grated Parmigiano Reggiano
- 1 onion, chopped
- 4 tbsp. Capers, chopped
- 2 or 3 tbsps. Extra Virgin olive oil
- 8 slices of brioche bread
- 7 oz. Brie
- 2 cups baby greens
- 2 tomatoes, sliced
- 1 red onion, sliced into thin rings
- 5 tbsps. Mayonnaise
- 1 or 2 tbsps. Sriracha sauce
- Salt and pepper to taste
- Using your hands, gently mix the lamb meat with the Parmigiano cheese, onion, capers, salt and pepper. Mix well so that the ingredients will mix fully. This will make the patties keep their shape better during cooking.
- Divide in 4 parts and form 4 disc-shaped patties. Wrap each individual patties in film and reserve in the fridge.
- Mix the mayo with the Sriracha, whisking until fully blended. Reserve in the fridge.
- Cut the brioche in half and brush with olive oil. Toast in the oven, flipping them so that they’re evenly toasted on both sides. If you want to use your toaster, toast first, then brush with olive oil.
- While the bread is toasting, start grilling your burgers.
- Heat up your grill to medium, and make sure your coals are distributed evenly. You don’t want a direct open flame.
- Brush the burgers with extra virgin olive oil, and grill about 5 minutes on each side. If you have an instant-read thermometer, lamb is medium-rare at 125°F, and medium at 135°F. Let burgers rest outside the grill for at last 2 minutes before serving, so that the juices have time to redistribute.
- Just before the lamb burgers are done, cut the brioche in half and brush with olive oil, then toast them over the grill, flipping once so that they’re evenly toasted on both sides. Alternative: If you want to use your toaster, toast first, then brush with olive oil.
- Spread the Sriracha mayo on each side of the bread; place a few greens, the red onions, a slice of tomatoes, and the burger, finishing with a slice of Brie and a few more greens.