I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.
I’m in love with these burgers. I had to use an oven so I had to set it for 325 degrees and baked them for 40 minutes to make them done. I had a friend over to have some and he said they’re delicious. I would not bake at a higher temperature or they might dry out.
Read MoreThis was just ok. The grilling time is off. 10 minutes for a quarter pound burger made them dry. The seasonings were ok. Made as directed for all ingredients and method.
Read MoreI’m in love with these burgers. I had to use an oven so I had to set it for 325 degrees and baked them for 40 minutes to make them done. I had a friend over to have some and he said they’re delicious. I would not bake at a higher temperature or they might dry out.
Delicious! I didn't have fresh herbs so I used 1/2 tsp dried rosemary and thyme and it was yummy!!
I made these tonight, but not as burgers -- just broiled and served without the sauce (added mint jelly on the side, as I've been eating lamb since I was little). The seasoning was very good. It's worth mentioning though that the same temperature for ground lamb is 160 -- not 140.
I thought the recipe might have too much of the herbs, but it was so tasty - just perfect. We don’t eat many fatty foods (seniors tummies), so my husband suggested we do half lamb half turkey next time, which I’ll try. But if you love lamb this is a great recipe without cooking and paying for a whole leg.
Longtime member with a recipe or two on here myself. I had fresh thyme and fresh rosemary so I skipped usedry herbs.NOTE: If your ground lamb is good quality mixing in ground beef misses the point of eating lamb. I followed the recipe but added one tsp of dry sherry plus one tsp of white wine vinegar. Moist,juicy and delicious. I put these on a brioche bun with garlic butter spread on the bun then I toasted the bun on the charcoal grill above the grilling burgers. Let them set for about five minutes then built the burger with a slice of tomato,feta,dijon-mayo and field greens. WOW
Delicious! I didn’t make the mayo/mustard sauce. Burgers were great on their own.
I made this, and it turned out great! My lamb patties were pre-made but I seasoned them with Italian seasoning (rosemary, thyme, oregano, etc), Gaelic powder, onion powder, salt, and pepper. I used Roman tomatoes abs fresh spinach. The Mayo I used to make the sauce had olive oil and avocado in it. I mixed that with Dijon mustard and a little miracle whip. I also added steak sauce and ketchup. Cooked to perfection
I made this tonight for dinner. It was a big hit! Flavorful, juicy and the dijon mayo went perfectly. I added raw red onion to the topping and used a Brioche Bun. Delicious gourmet burger!
this was totally awesome I made it pretty much as called for and everyone loved it.
All I have to say is Yum Yum. For me Lamb is pretty tasty enough that I didn't need the other recipes (with the wines and such).
Simple easy and burgers were full of flavor. My son will be adding some cheese to the last one, and will be making his own. The simplest Easter meal I have ever made. Will definitely make again.
This was awesome.... I made 3 burgers out of 1 lb of meat and would adjust the recipe for that change. Quarter-pound burgers are too tiny for most rolls. This was a gourmet burger recipe, for sure!
Amazing. Followed the recipe as it is. They were juicy and very flavorful.
These are fabulous. Served without a bun but with a Greek Salad. Fresh Rosemary, Thyme and Mint amp up the taste.
The best lamb burgers ever. We like our lamb med. rare so I BBQ’d the 6oz burgers for 3 min per side. Juicy and perfect Served on toasted ciabatta rolls. YUM!!!!
Never had this before and it was my first time eating lamb. This was super good and family loved it. Would definitely eat again!
Was the best burger l have ever tasted can’t wait until l make it again ..didn’t change a thing
These came out great! The herbs complement the lamb, with no overwhelming flavor. I've tried other lamb recipes with the cumin/cinnamon flavors which are good, but I liked the simplicity of this. I halved the recipe and baked on parchment paper in a 325F oven for 40 min. The patties do shrink. I did not make this into a sandwich. just had it with mint jelly, which I usually do, and also made a tzatziki sauce from this site. Will make again! Thanks for the recipe.
This was just ok. The grilling time is off. 10 minutes for a quarter pound burger made them dry. The seasonings were ok. Made as directed for all ingredients and method.
