American Lamb Burgers with Roasted Garlic Rosemary Spread


June 29, 2022

Recipe provided by Elizabeth Stark of Brooklyn Supper, courtesy of the American Lamb Board (American Lamb Burgers with Roasted Garlic Rosemary Spread | American Lamb).


Roasted Garlic & Rosemary Spread

1 Medium head garlic

2 tbsp Extra virgin olive oil

1/4 tsp Sea salt

2 tbsp Mayonnaise

1/2 tsp Rosemary, finely minced


2 lbs Ground American lamb

2 tbsp Red onion, minced

1 tsp Rosemary, finely minced

1 1/2 tsp Sea salt

1/2 tsp Garlic powder

1/2 tsp Fresh ground black pepper


Roasted Garlic & Rosemary Spread

1Preheat oven to 425°F. Trim the woody bottom end from garlic so that all the cloves are exposed. Set a large square of foil into an ovenproof ramekin, add 1 tablespoon olive oil, sea salt, and the head of garlic trimmed side down. Wrap foil tightly around the garlic. Bake 20 – 25 minutes, or until garlic is translucent and very soft. (Be mindful as you check – the steam plume can be very hot.)

2Allow garlic to cool. Squeeze cloves out of papery skins into a small bowl. Mash cloves with remaining tablespoon olive oil until smooth. Stir in mayonnaise and rosemary. Add sea salt to taste. Set in fridge to chill.


1Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.

2In a medium bowl, combine ground lamb, red onion, rosemary, sea salt, garlic powder, and pepper. Knead just enough to evenly distribute onion and spices throughout. Form meat into six patties; use your thumb to make a dimple in the center of each.

3Place patties over hottest part of grill. Grill 3 – 4 minutes, flip, and grill another 3 – 4 minutes. If needed, move burgers to indirect heat and cover 2 – 4 more minutes until temperature reaches 130 degrees F for medium rare or 150 degrees F for medium. Pull burgers from grill; rest 5 minutes, allowing temperature to rise another 10 degrees.

4Serve burgers on toasted brioche buns with greens, sliced red onion, and prepared roasted garlic and rosemary spread.