Grilled Lamb Burger
Grilled Lamb Burger
Grilled Lamb Burger

Grilled Lamb Burger


May 15, 2023

Recipe Provided By "Salt Pepper Skillet"

Courtesy of American Lamb Board

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 4 Servings


1 lb Ground American lamb (85/15% fat content)

2 tsp Smoked paprika

1 tsp Granulated garlic

1/2 tsp Granulated onion

Kosher salt


Harissa aioli (see recipe below)

Harissa aioli

1/2 cup Mayonnaise

1 tbsp Harissa, (or more if you want it spicier)

1 tsp Lemon zest

1 tsp Smoked paprika

Toppings / condiments

Grilled onions

1 heirloom tomato, (sliced)

Butter lettuce


1Make the aioli by stirring together the mayonnaise with the harissa, lemon zest and smoked paprika.

2Make the lamb burger patties by seasoning the ground lamb with smoked paprika, granulated garlic, onion, salt and pepper in a bowl. Very gently incorporate the seasonings ingredients without pressing too firmly or the burgers can become tough. Divide and portion out for the desired burger size and gently form the patties.

3Prepare the grill and preheat for medium-high heat grilling with a two-zone setup (see note). Optionally add some wood chips (I prefer apple or cherry wood) to the side for some extra smoke if desired.

4Season the patties on the outside with a little more kosher salt and pepper.

5Grill the burgers for 2 to 3 minutes per side over the direct heat, then transfer to the cooler side of the grill and close the lid. Continue to cook until the desired internal temperature is reached. 125°-130° F for medium-rare and 130-135° f for medium **. Remove from the grill and rest for 3 to 5 minutes.

6Lightly toast the buns while the patties rest.

7Assemble the burgers by spreading aioli on each of the buns, then lettuce (to keep buns from getting soggy), lamb burger patty, tomatoes and then grilled onions and another slice of lettuce. Serve immediately.


1Recipe makes 4 - 4 oz burgers or 2 - 8 oz burgers.

2The USDA recommends that ground lamb be cooked to an internal temperature of 160° F.

3A two-zone grilling setup is with a hot side and a cooler side. For a charcoal grill, place the coals on one side of the grill which will be the hot side. For a gas grill, light half of the burners which will be the hot side.

4If you are experiencing flare-ups while searing the burgers, move the patties to the cooler (indirect) side of the grill.