This recipe for a lamb burger it's just what you are looking for if you want to feed a few people with one heck of a succulent and juicy burger. This recipe fed the 6 of us pretty well with a chunky side salad too. What a feast!
This giant homemade lamb burger topped with miso aubergine feeds 4-5 pretty hungry folks, for us, it was 6 (2 children).
It was one of those ideas that emerged instantaneously one day when I have had a couple of guests. We initially thought of and planned for a BBQ but we were all so hungry after a good couple of hours walk that I had to make it quick, quick quick. I opted for the pan instead.
I did not have any burger buns but had this giant wholemeal with seeds one that I have made the night before which was fresh and soft. I only had to prepare and cook the aubergines which I brushed with some beautiful sweet rice miso paste.
I suddenly thought you know what, instead of cooking individual burgers, I will be making one whole giant succulent juicy patty that will fit the giant bun which I can cut up and feed all of us. Some of us just came from a cardio walk after all so it was very welcomed and so well deserved. We were all dreaming about gobbling on something so, this came as a delightful blessing!
I am totally against wasting any food and since the aubergine needed cooking, instead of the minty burger, I normally make when using lamb meat, I have used this aubergine and miso paste. Oh, it was simply divine!
It was quick, it was really juicy, it smelled divine while cooking it and made everyone even hungrier than we already were. But a bit of talking, a bit of laughing over a cuppa coffee or a glass of vino time flew and lunch was ready in no time.
Are you a lamb meat lover, what about a burger one? Well, this is the perfect lamb burger recipe and if you have not yet tried a lamb burger you don't know what you are missing!
Oh, I am such a lamb meat lover and a lamb burger is the ultimate I love a good old beef burger recipe but lamb goes an extra mile for me. The flavour, moistness, ah, to die for.
If I ever have to chose between a beef burger, chicken, a vegetarian burger or a lamb one, the latter always wins. My second choice would be a vegetarian one for sure and only third place I would go for beef.
I will not be adding the recipe for the giant bun in this lamb burger recipe but I will give you the link here so instead of little buns I have made this ginormous one that has managed to feed us all super well. It is made with spelt and wholemeal flour and seeds but you choose to make it with whatever flour or flour mix you like or have.
Here are a few ways to cook a burger :
- on a grill
- on BBQ
- in a pan
- in the oven
Place the patty or the patties onto a cooling rack (place a tray or a large aluminium foil right underneath those to avoid a real mess) and bake at 205˚C or 425˚F for about 15-17 minutes (if regular size patties) or 25 minutes for this giant one.
Use a meat thermometer to check for doneness. For medium, I generally cook my burgers to about 70˚C or 160˚F. Remember, the burgers will continue to cook for a little longer after taking them out of the oven. If you want your burger(s) to be well done, you may need to cook them for a further 5 min or so.
If you wish to add any cheese slices just remember to do it a couple of minutes before taking the burger(s) out.
Mediterranean-style burgers are typically flavour-packed from a fab mixture of ground meat, beautiful aromatic spices, and of course fresh herbs. Simple but absolutely beautiful. Simple IS beautiful!
To make it different, just like I do and almost never the same patty, you could also:
• have a combination of beef and pork (60:40), beef and lamb (50:50), use ground
chicken, ground turkey or even fish or tofu.
• add, grated onion (shallots or red onion)
• add a healthy dose of minced or grated garlic,
• use some turmeric or even ginger (particularly good with fish),
• add some freshly chopped herbs (parsley, thyme, mint, tarragon, sage, coriander)
• add spices (ground cumin, coriander, paprika, cayenne pepper, nutmeg, Italian herbs)
Spice it up, go wild! The actual burger patty is very important to be well seasoned and to have good flavours but the topping is as important. It is what will define your burger and adds to both texture and flavour.
Lamb burger toppings
There are quite a few toppings that can be used when it comes to lamb burgers:
- this yummy miso aubergine topping
- minty yoghurt or tzatziki
- the classic caramelised onions with some nice mint
- any salad (red cabbage salad), any green salad, some simple chunky tomato slices
- add this very unique homemade horseradish and beetroot relish
- simple red onion
- good unprocessed cheese slices
- mashed avocado with a nice pinch of coarse salt and a dash of lime juice which will also prevent the avocado from browning. Gorgeous!
Spicy lamb burger
To make your burger spicy, simply add some fresh green chillies, red chilli flakes, cayenne pepper, tabasco, hot paprika to the meat or simply add this very unique homemade horseradish and beetroot relish which will make a stunning topping that will definitely make it even better than Jamie Oliver's lamb burgers haha.
Other lamb recipes you may enjoy :
- Lamb casserole with couscous
- Oxtail and lamb neck soup with fresh lovage
- Delicious and super healthy lamb curry
- Spicy lamb koftas and salad boats
Delicious Giant Lamb Burger
- 500 g ground lamb (1 lb) I used 20% fat (80% lean)
- 1 med aubergine I used organic
- 1/4 tsp salt I have used pink Himalayan
- 1/3 tsp pepper freshly ground
- 2 sprigs thyme fresh or 1 tsp dried thyme
- 1/4 tsp tsp rosemary powdered (optional)
- 1/3 tsp nutmeg freshly ground (optional)
- 1 tbsp olive oil
- 1.5 tbsp miso paste I have used Yutaka sweet rice miso paste
- 1 clove garlic or 1/4 tsp garlic powder ( I always use fresh)
- 400 g bun (approx 14.1 oz)
- 50 g red cabbage ( 1.7 oz)
- 2-3 sprigs fresh thyme and basil to decorate
- 2-3 tbsp yoghurt or tzatziki ( to serve optional)
- Wash and slice the aubergine into approx 1/2 cm (0.2 in) thick slices. Sprinkle some salt over each slice on both sides and set aside into a colander. Allow them to rest for at least 20 min before cooking them. They will release an ugly looking dark brown juice. It is exactly what we need. Do not worry about the salt amount - they get rinsed.
- Meanwhile, into a larger glass bowl, mix together the ground meat with all the other ingredients (grated garlic or powder, nutmeg, rosemary, thyme, salt and pepper until well blended. Mix very well and form into a big patty (the size of the pan bottom or the size of your bun). Place on a plate, cover with clingfilm and keep refrigerated until ready to use.
- Rinse the aubergine/eggplant slices with a generous amount of cold water and then place all on a kitchen towel. Pat them dry before cooking.
- Place a non-stick pan on medium-high heat. Add the aubergine slices in and brush each slice on both sides with a little olive oil. Allow them to cook for 3 min on each side.
- Add on each aubergine slice a pea-size miso paste and with the help of a teaspoon, spread this evenly on the whole surface of the aubergine slice. Repeat this with the other side of each aubergine slice. You can cook them for a further minute and turn the heat off or, you can choose not to cook them any further. I did not as miso paste it's absolutely fine to eat as it comes once you have popped opened the lid. Any leftover miso paste, keep refrigerated.
- Cook the giant burger in a preheated pan or preferably a skillet (no need to add any oil) the meat will release its own very soon. Keep the heat on moderate and cook the patty for 4-5 min on each side. Adjust the heat as some juices might get released so up the heat a little. Do not flip the patty in between just cook to perfection on one side and then flip on the other and do the exact same thing. Cook for 4 min or 5 depending on how thick your burger is. If beef or lamb I like it medium done as you will never risk getting it too dry. Cook it to your desired doneness.
- Prepare the giant bun by cutting this right through the middle with the help of a bread knife. Add a thin bed of red onion and red cabbage on the bun some yoghurt if you like. I added more miso paste (about 1 tbsp) add the burger, top with more desired toppings, cut into however many hungry spectators and munchkins you have to feed and enjoy! Serve with some side salads ( we had red cabbage and red onion salad as well as a nice succulent tomato, mint and feta cheese salad). It was DIVINE!
- prevents them from soaking up a lot of oil - they take it in like sponges 😉
- reduces the bitterness (although these days they are bred for mildness)
- removes some of the excess moisture that's trapped in the aubergine/eggplant
- it seasons the aubergine from inside out so it will be a lot tastier and paradoxically sweeter