Lamb Burgers
1½ pounds ground lamb
2 large egg yolks
¼ cup finely diced red onion
2 cloves garlic, peeled and finely minced
Zest of 1 lemon
1 tablespoon (15 ml) minced fresh mint
2 teaspoons (10 ml) minced fresh rosemary
1 teaspoon (5 ml) minced fresh oregano
¼ teaspoon freshly ground black pepper
Pinch of salt
- Heat the grill to medium-high heat (around 400°F (200°C)).
- Allow the lamb to come to room temperature while you do the next step.
- Combine the egg yolks, onions, garlic, lemon zest, mint, rosemary, oregano, pepper and salt in a large bowl and mix well.
- Add the lamb to the egg mixture and combine thoroughly. Form the lamb into 6 patties of equal size.
- Grill the burgers for approximately 4 minutes on each side, or cook to desired doneness.
- Serve on lettuce leaves with tomatoes.
NOTE: While the grill is hot, slice what remains of your red onion into disks and grill to serve with your burgers. Also, consider making a batch of Tzatziki Sauce (see recipe) to go on the burgers.
These lamb burgers mix ground lamb with lemon zest, mint, rosemary, oregano, garlic, and red onion, then grill in about 8 minutes flat. The herbs and zest keep the rich meat bright, and the patties hold together beautifully. Serve them on lettuce leaves with grilled onion and tomato.
Pro Tips for Success
- Let the lamb come to room temperature while you mix the aromatics. Cold meat seizes on the grill and cooks unevenly.
- Mix the egg yolks, onion, garlic, lemon zest, and herbs together first, then work the lamb through gently. Overworking makes the patties dense.
- Form 6 equal patties so they all finish together - about 4 minutes per side over medium-high heat for medium.
- Slice the leftover red onion into disks and grill them while the grill is hot. They make the best burger topper here.
- Serve the burgers on lettuce leaves with tomato to keep the plate paleo, or make a batch of tzatziki sauce to spoon on top.
Frequently Asked Questions
Are lamb burgers paleo?
They are - ground lamb bound with egg yolks and flavored with herbs, lemon zest, and garlic. Serve them on lettuce leaves instead of buns.
Can I make the patties ahead of time?
Yes - form them up to a day ahead and keep them covered in the fridge. Let them sit out for 15 minutes before grilling so they cook evenly.
How do I know when lamb burgers are done?
About 4 minutes per side over medium-high (around 400°F) heat for medium. Lamb is at its juiciest slightly pink in the center.
What should I serve with lamb burgers?
Lettuce leaves and tomato are the classic paleo serving here, and grilled onion disks from the same grill round out the plate.
Ingredients
Method
- Zest of 1 lemon
- 1 tablespoon minced fresh mint
- 2 teaspoons minced fresh rosemary
- 1 teaspoon minced fresh oregano
- ¼ teaspoon freshly ground black pepper Pinch of salt
- Heat the grill to medium-high heat (around 400°F).
- Allow the lamb to come to room temperature while you do the next step.
- Combine the egg yolks, onions, garlic, lemon zest, mint, rosemary, oregano, pepper and salt in a large bowl and mix well.
- Add the lamb to the egg mixture and combine thoroughly.
- Form the lamb into 6 patties of equal size.
- Grill the burgers for approximately 4 minutes on each side, or cook to desired doneness.
- Serve on lettuce leaves with tomatoes. NOTE: While the grill is hot, slice what remains of your red onion into disks and grill to serve with your burgers. Also, consider making a batch of Tzatziki Sauce (see recipe) to go on the burgers.
