This lamb burger recipe was the best one I made when I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. The patties are delicious served in buns topped with Dijon mayonnaise, tomato slices, and baby greens.
1 pound ground lamb
1 tablespoon garlic powder
1 (4-inch) sprig rosemary, chopped
4 sprigs thyme, chopped
1 pinch salt
1 pinch freshly ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens
Preheat an outdoor grill for medium heat and lightly oil the grate.
Mix ground lamb, garlic powder, rosemary, thyme, salt, and pepper together in a large bowl until thoroughly combined.
Shape mixture into 4 patties.
Place patties on the preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the patties to your desired degree of doneness. Rest patties while assembling toppings.
Mix mayonnaise and mustard together in a small bowl.
Spread 1 tablespoon of Dijon-mayonnaise on bottom of each hamburger bun; top each one with a lamb patty, tomato slice, and some greens. Sandwich with top bun to serve.
