Amazing Lamb Burgers

Smell of Rosemary - Lamb Burgers - Top

On my last trip to the local farmer’s market, I was able to purchase some locally grown ground lamb meat. So, the burgers were obviously my first choice, simply because my boys will devour anything between two slices of a bun. Fresh, locally produced meat, grown without hormones, antibiotics, and GMO free feed is, of course, healthier and tastes wonderful, but the seasoning in these lamb burgers is exquisite, and provides a fresh alternative to traditional beef burgers. I truly recommend trying lamb, in your next cookout, and perhaps some Greek-inspired sides with it!


  • 2 pounds of ground lamb meat
  • 1 cup of finely chopped onion
  • 1 cup of chopped fresh flat leaf parsley
  • ½ cup chopped fresh cilantro
  • ½ cup dried bread crumbs
  • 1 ½ teaspoon of ground cumin
  • 1 ½ ground coriander
  • 1 teaspoon of salt
  • ½ teaspoon of ground allspice
  • 4 garlic cloves minced
  • 2 large egg whites lightly beaten
  • 8 hamburger buns
  • 8 lettuce leaves
  • 8 tomato slices
  • 8 teaspoons of yellow mustard

Smell of Rosemary - Lamb Burgers - IngredientsPrepare grill for use.

In a large bowl, mix lamb meat, parsley, cilantro, bread crumbs, cumin, coriander, salt, allspice, garlic, and egg whites, until all ingredients are well combined.

Divide mixture into 8 equal portions, and form about ½ inch thick patties.

Smell of Rosemary - Lamb Burgers - Forming Patties

Grill burgers on preheated grill for about 5 minutes per side.

Serve burgers with traditional accompaniments: tomatoes, lettuce leaves, onion slices, and pickles.

Smell of Rosemary - Lamb Burgers - Ready to Serve

Prep time 15 minutes

Cook time 10 minutes

Smell of Rosemary - Lamb Burgers - Bottom

Recipe inspired by Cooking Light, Annual Recipes, 2004.

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