Spiced Lamb Burgers Recipe (2024)

Why not start with ground lamb?

Proportions are tastier if 1 pound of lamb is used with spices listed.

Huge hit for an Easter BBQ! Blending the lamb and onions in a food processor seemed bizarre to me, so I did a fine mince on the onion and jalapeno and then just mixed gently. Burgers held together perfectly and there was still a nice crunch from the veggie. The mangos at the market were not ripe, so I made the slaw with purple lettuce, scallion, carrot, and green pepper and dressed with a mango/habanero jam (diluted with water) which was perfect. A perfect blend of heat/spice/sweet!!

Big hit. Upped the spice level by half per others' suggestions, and served with grilled naan and curry mayo.

Thank you for confirming the onions don't cook soft in this recipe. I dislike raw onions in my burgers so I think I'll go with onion powder instead, or granulated onion.

Those who complain that this is not "flavorful" enough are not taste testing their food! This was great - but as with any recipe, you need to season to taste - the type and quality of ingredients will always vary from cook to cook. Take a bit of the meat mixture and fry it in a pan to taste (if you're scared of eating raw meat, that is). Need more heat? Add jalapeño. More depth? Add more cumin / turmeric. More dimension/brightness? Also - a lil avocado was excellent in the mango salsa.

Increase spices; add worchesterchire, don't forget hot pepper.

Absolutely not! Although as a young cook, I have tasted raw chicken Gallatin and pate! Big mistake, but got lucky I didn't get sick. Correct practice is to cook a tiny portion in the most convenient way (quickest), taste, and adjust seasoning. Repeat, if necessary, until satisfied (depending on standards and discernment of establishment and chef). Don't eat raw meats - chicken, beef, pork, lamb - pretty much in that order in descending risk.

Taste and adjust seasoning while the meat mixture is raw? Is this a good practice?

I toasted my spices before adding, just assumed this was a step, and substituted minced garlic for the onion. And with no Mango in the house I topped with a nice feta. Worked well. This is a versatile recipe.

Very tasty!I used 1.5 lb of ground lambAbout 1/4 panko bread crumbsAbout 4 dashes of Worcestershire Sauce1 Chopped pickled Jalapeño (sliced- Trader Joe’s)Spices called for in the recipe1 eggAbout 1/8 tap onion powder1/2 shallot, choppedA refreshing change from beef burgers!

I sautéed the onion with the spices and then mixed them with the meat. We will see shortly - after they are grilled - how well that worked:)

Good enough to have a next time. Only had ground lamb so used that but that may be the reason burger was "mushy". Only had half the amount of meat so halved everything else. Next time will use 3/4s of everything else (only 2 of us so don't need more meat) to up the flavor which was too subtle for our taste. Made yogurt sauce with parsley, mint, and garlic to go on top.

Excellent. Used 1 lb ground lamb, kept spice quantities the same, and wouldn’t change anything. Didn’t have red onion or peppers or mango, but did have some mango chutney. Took it over the top!

Used ground lamb, added the spices and diced red onion and 1 chipotle pepper. The taste was divine! Accompanied with an avocado tomato salad and hash browns.

Used 1lb ground lamb with minced onion, jalapeño and spices in proportion written in recipe - delicious!

The lamb burger should be refrigerated to keep them from falling apart on the grill and I have found that they take more than 3 minutes a side.

Mix the chopped mango, onion, cilantro, red pepper and carrots with mayo and curry powder !

Added curry spice and used ground lamb.

Added breadcrumbs, 1 egg, chopped re bell pepper, cilantro, cooked mixture of 1/2 onion, zucchini, garlic, ginger.

If you start with ground lamb, do NOT add onion. The burger will fall apart in the pan.

Pretty bland and I added the spices per the other posts.

Try mixing 1/3 Lamb Merguez Sausage(take out of casing) and 2/3 lamb....real easy and quiete good...garnish as recommended in recipe.

Why not start with ground lamb?