Grilled Lamb Burger
Grilled Lamb Burger
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These hearty and delicious Grilled Lamb Burgers are packed with bold flavor! Robust ground lamb is combined with fresh herbs and spices for a rich, hearty taste. Each burger is topped with refreshing tzatziki, smoky harissa aioli and tangy pickled onions inside a grill-toasted bun.
This recipe was created by our partner Kai Kani who made the dish on our Commercial Series™ 2 Burner Gas Grill & Griddle, but you can make it on your grill or smoker.
Ingredients
For the Pickled Red Onions
- 2 Juiced Limes
- 1 1/3 cups Red Wine Vinegar
- 1 Tbsp Kosher Salt
- 2 cloves Garlic
- 2 Bay Leaves
- 1 Thinly Sliced Red Onion
For the Harissa Aioli
- 1/2 cup Mayonnaise
- 1 clove Grated Garlic
- 1 tsp Lemon Juice
- 3 Tbsp Harissa Paste
- 1 1/2 tsp Smoked Paprika
- 1/4 tsp Cayenne Pepper
- Salt to taste
For the Tzatziki Sauce
- 1/3 cup Plain Greek Yogurt
- 1 clove Grated Garlic
- 1/2 cup Grated English Cucumber
- 1 Tbsp Finely Chopped Fresh Dill
- 1 Tbsp Finely Chopped Fresh Mint
- 1 Tbsp Finely Chopped Fresh Parsley
- 2 tsp Lemon Juice or White Vinegar
- 1 1/2 tsp Olive Oil
- Salt to taste
For the Lamb Patties
- 1 lbs Ground Lamb
- 1 Tbsp Olive Oil
- Zest of 1 Lemon
- 2 cloves Grated Garlic
- 1 Tbsp Ground Cumin
- 2 1/2 tsp Ground Coriander
- 2 Tbsp Finely Chopped Fresh Dill
- 1 Tbsp Finely Chopped Fresh Mint
- 2 Tbsp Finely Chopped Fresh Parsley
- 1 1/2 tsp Dried Oregano
- 1 Tbsp Kosher Salt
- 1 1/2 Freshly Cracked Black Pepper
- Neutral Oil
For the Burgers
- 3 Split Burger Buns
- Olive Oil
Directions
1.
To prepare the pickled red onion, combine the lime juice, vinegar, salt, garlic and bay leaves in a small pot and bring the mixture up to a simmer over medium heat.
2.
Pour the brine over the red onions and press the onions down with a spoon or fork. Cover with plastic wrap and let sit for 30 minutes before refrigerating. Pickled red onions will stay good in the fridge for up to 1 1/2 months.
3.
To prepare the harissa aioli, mix all ingredients together in a small bowl. Keep in the refrigerator until ready to use. The harissa aioli can be made up to 2 days in advance.
4.
To prepare the tzatziki sauce, mix all ingredients together in a small bowl. Keep in the refrigerator until ready to use. The tzatziki sauce can be made up to 3 hours before using.
5.
To prepare the lamb patties, thoroughly combine all ingredients in a large bowl. Cover and let the burger mix sit in the fridge for at least 1 hour and up to 1 day.
6.
Form the burger patties into 3 even 1/3 pound patties. Place the burgers in the fridge until you are ready to grill.
7.
When ready to cook, preheat your grill to 450ºF.
8.
Brush the grill grates with a thin layer of oil to prevent sticking and add the burgers. Cook for about 6-7 minutes per side or until the internal temperature reaches 150ºF. Remove from the grill.
9.
To finish the burgers, brush the burger buns with olive oil and toast them on the grill for about 30 seconds. Remove from the grill.
10.
To build each burger, add a spoonful of harissa aioli to the bottom bun. Add the lamb burger and some pickled red onions. Add a generous spoonful of tzatziki sauce to the top bun and place it on top of the sandwich. Serve.
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