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It's my 1st attempt at making my own lamb burgers. Any suggestions?

I'm pretty open to any kind of seasoning and have good access to hard-to-find ingredients. I probably lean more towards Greek style, but again since it's the first time I remain very open-minded. Delicious is the only thing that matters. Thanks in advance.

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  1. 1)Garlic/spinach/feta, or 2) curry powder and onion

    1. Well, this is mine. Although I try different ingredients all the time.

      About 1 1/4 to 1 1/2 lamb, 1 teaspoon paprika is a must (generic sweet paprika) You can use smoked but I like just the standard for this recipe; 4 tablespoons fresh cilantro chopped fine (fresh is important to me); 1 piece of bread soaked in bread and squeezed dry; 1 teaspoon fresh mint (optional but I liked it) 2 tablespoons or more of minced garlic, and 2 teaspoons cumin; 1 egg; 3-4 scallions diced fine; s/p to taste and a dash of red pepper flakes. Mix all form and then chill slightly just to firm up. Grill and serve. I like a grill or a grill pan but even a saute pan works.

      I like to serve on a good onion roll, to me it makes a difference. Also a good olive and sundried olive spread. I take some mayo, add some sundried tomatoes in oil chopped, a few roasted red peppers, basil, some olives also chopped and a dash of lemon. Mix and serve as a spread on the burger. A slice of red onion, feta cheese, and fresh spinach. The perfect burger.

      Now you can sub, spinach for romaine or bibb I like red onion but white will work, even a regular bun will work. You can even leave out the onion slice. You as much as you can. It is really good.

      1. FYI, the above recipe was a combo of many good web recipes. I liked this and liked that but changed the amounts. But thanks to many good recipes. I just had to change and make it my own.

        I make my mini lamb burgers all the time for BBQ's, they go over great. And again, don't worry about every ingredient. You use as much as you can and I am sure it will be great! I make the mini cheeseburgers, mini salmon or shrimp burgers and the lamb. The lamb goes first!!

        10 Replies
        1. re: kchurchill5

          kchurchill5, you've written "1 piece of bread soaked in bread". What is it soaking in?

          Your spread looks good enough to eat on it's own with crostini. Have you ever done so?

          1. re: Googs

            ~ 1 piece of bread soaked in bread and squeezed dry; ~

            I like this just to give some texture and firmness to the lamb. Lamb tends to fall apart enough. I add the egg and this to give it texture with the amount it isn't much. I just use a regular whole wheat or white it is very small, just adds a little moisture it all. I don't like tons a bread crumbs to burgers but with lamb it is very tender so the bread helps as does the egg. You can easily leave it out iif you want. That is fine with me.

            The spread yes, quite good on crostini. I used it in pasta a lot. Used it with grilled pork tenderloin too with a similar marinade which was great. Also served it with grilled lamb chops with mint, rice wine and olive oil and garlic. Skewered and grilled and served with the dip. Just as good.

            Thank you for the reminder it has been a while. It is easy and great to dip. I loved the pork with the same marinade served on a crusty bread with the spread and sliced pork. Good.

            1. re: kchurchill5

              Repeating the question: Bread Soaked In...? Milk, I'm guessing.

              1. re: mcsheridan

                Yep, lamb can be dry and the milk soaked bread gives it some texture as well as moisture. I know a lot disagree with bread being added to a burger but it really works.

                1. re: kchurchill5

                  If your lamb is dry then you are using the wrong cuts to grind or cooking too long. Maybe you can try using a meat themometer.

                  1. re: KTinNYC

                    100% agree. I find my meat thermometer indispensable and therefore I don't have overcooked, dried out meat. The only way I can have ground lamb is to grind it myself and I'd use the shoulder.

                    1. re: c oliver

                      Exactly, who needs expensive cuts to make burgers? The cheap cuts of meat make for the best burgers, lamb or beef.

                      1. re: KTinNYC

                        My burgers don't have seasoning when I make them. I put a little s&p on before grilling. All other flavoring comes as part of the topping or spread on the bun. Maybe we should have a lamb tasting when we're in NYC next month :)

                        1. re: c oliver

                          All I can say is enjoy, everyone has different tastes.

                    2. re: KTinNYC

                      I agree - I find that the ground lamb I get tends much more to the fatty side.

          2. http://www.chow.com/recipes/13432

            Check out this recipe. I'm planning to make the meatballs today, but you could just go by the spice suggestions and make burgers. My fried tried them and, as per some of the comments following the above recipe, she said they did taste like gyro meat. She baked them in the oven and found them a little dry. I brown my meatballs and then do them in the pressure cooker, so I'm hoping mine will turn out moist.

            11 Replies
            1. re: nemo

              That is why the bread and milk crumbs and egg makes my extra moist. And yes agreed baking in the oven does seem to dry them out burgers or meatball but a quick sear seems to be the secrete. Don't have a pressure cooker so I can't say. Good luck

              1. re: nemo

                The linked recipe, without egg or other binders, SHOULD taste better made into burgers and not cooked beyond medium-rare. Good luck with the pressure cooker, but I'd stick with a heavy skillet or a grill. Lamb makes a good burger without all sorts of extras mixed in. Once you start with panade/egg you're in meatball/meatloaf territory. It's like the difference between a hamburger and a meatball sub.

                1. re: greygarious

                  Yeah, I'm with you on that one. No egg or bread in burgers. And I remain a less is better person. Start putting in too much other stuff and it's not a burger anymore.

                  1. re: c oliver

                    I respect your opinion and I have tried just a few ingredients with lamb and it was horrible. Not just me but the other three that came for dinner. That is why I came up with my recipe and everyone loved it. Each is own. For you if you like it that way it is fine. Personally we hated them. But everyone has different tastes. Try a few and see what works best for you. My burger made in mini sliders were the hit at a MN Food fest 2 yrs ago so I must of done something right.

                    But everyone has favorites and their favorite way of making them. There is no right or wrong, it is only what tastes best to you.

                    1. re: kchurchill5

                      Perhaps you and your friends just don't really like lamb a lot so covering up some of the lamb taste suits you better.

                      1. re: c oliver

                        I eat rack of lamb all the time, same with the exact group of friends. I use salt and pepper and just a little rosemary.

                        I have lamb chops for this week. I will marinade just a short bit with a little lemon, rosemary, s/p, just 30 minutes or so and grill. Plain and simple. I love lamb but I didn't enjoy plain lamb burgers is all. I don't like plain beef burgers either but I love beef. My point is again ... I just enjoy burgers with taste and seasoning. Nothing more. I respect those who like them plain. I just don't. Nothing more.

                        1. re: kchurchill5

                          I would think then that it's either the meat you get or the prep. You say you add the bread and egg to add moisture. At least some of us have no problem with lamb burgers being dry. And your guest "hated" the burgers? How nice of them to share that with you. I'm glad my friends aren't that honest with me :)

                          1. re: c oliver

                            No, that isn't how it went. I made them from a recipe on CHOW or repicezar, one of those. I was pretty sure CHOW, but I didn't like them and I was the first to say it. They were bland and lacked taste and a bit dry for me. My best friend who I trust dearly also said she would like some more seasoning and then the other chimed in. We all agree, we loved the lamb taste, but would of like seasoning and a nice mayo to compliment or condiment the burger. This was about 2 years ago. Than I had a few vacations had had tried them in a few places. I tried them 2 years or so ago in San Fran and then at a small bar is MN, just to see. I always but the waiter to find out what is in it. In the small diner we ate at which was awesome the cook cake out and gave me his recipe. Very close to mine, He had actually more seasoning but not my mayo. His burger was great. The place in San Fran was downtown and amazing. Don't ask me the name. 1 week of dining out 3 x per week was exhausting, aggravating but fun at times. I couldn't tell you where it was other than it was lunch. I came home and adapted the guy in MN's recipe and added a good mayo and served it to my friends again. They all laughed because we hated it, well not hated it, but didn't like it. Well round two was a hit, A couple months later my co owners of the restaurant took it to a I believe N WI or MI food festival. It got rave reviews and a blue ribbon for best burger. Not an official contest. Just Best Fair Food. Since then it is the only lamb burger I make.

                            And I say again. I hate plain beef burgers to no matter how good of meat. I like spice, flavor and some originality. If you like plain that is fine.

                            But it is not the prep or the meat, it is just I like some more flavor other than just lamb. If I want just lamb I make lamb chops or rack of lamb which I love and make often. And yes, lamb to me is dry without adding something. Just my tastes. Not the lamb, just how I like it which I have said before.

                            I don't dis-respect anyone else tastes, I just hope they respect mine. I'm not saying mine is right, nor is yours. It is up to whoever is making it. No right no wrong.

                2. re: nemo

                  I remember that jfood recently baked (beef) meatballs and was really pleased with the results.

                  1. re: c oliver

                    i've baked lamb meatballs with good results, but lamb burgers came out too dry. the meatballs had egg and a little bread crumb, the burgers were just meat and seasonings. next time i'll pan cook for better control of internal temp. in the oven, the outside didn't "look done", so i wound up over- cooking them.

                  2. re: nemo

                    I would think if you do them in the oven, which is a longer process, they would tend to dry out. Frying in a skillet is optimal, imho.

                  3. My favourite seasoning for lamb is charmoula. We made lamb burgers last summer with it and we had rave reviews.

                    11 Replies
                    1. re: Apple

                      What is that? Never heard of it nor has google.
                      Curious

                      1. re: kchurchill5

                        Middle-Eastern seasoning/marinade blend with garlic, lemon, salt, pepper, cumin and other herbs.

                        1. re: greygarious

                          True I have done that, but honestly I don't like it with the lamb burgers

                          1. re: kchurchill5

                            Not a recommendation: you wanted to know what chermoula is, so I answered the question. I should have said North African, though I had it at a Middle-Eastern place.

                            1. re: greygarious

                              I got your reply after I wrote my question sorry. Email and internet has been really slow today here

                              1. re: greygarious

                                i've added harissa paste to lamb burgers mixtures for a kick. killah good.

                                1. re: hotoynoodle

                                  The harissa would be good. If Trader Joe's ever carries the English Cheddar with Harissa again that would make a tempting Lamb Cheeseburger. My intent was not to dis chermoula. I never had it with lamb patties and posted only to define it, which kchurchill5 misinterpreted as a recipe suggestion

                                  1. re: hotoynoodle

                                    Yum, I LOVE harissa. I topped my moroccan lamb burgers w/ harissa and a fresh goat cheese mayo on brioche buns - pure heaven!

                              1. re: Googs

                                I have tried charmoula 3 different searches, it comes up blank every time. That is the first thing I tried. Maybe my computer, but honestly I tried. Yahoo, google, and don't remember the other. I just did it again. Nothing on my end. I use google all the time It just comes up blank right no. Did again as typing this charmo ... nothing ... well a few things but not charmoula Really!