Lamb Burgers Recipe - The Big Man's World ® (2024)

FAQs

What cut of lamb is used for burgers? ›

Location: The front shoulder of the lamb. Fat Content: High. Flavor: Very well balanced with a large amount of fat, a bit of sour grassiness, and plenty or rich, deep lamb flavor. The equivalent of the beef chuck, it similarly is the best single-cut piece for making burger meat out of.

Choosing between lamb and beef ground meat ultimately comes down to personal preference and the dish you're making. If you prefer a slightly milder and sweeter flavor with fewer calories, lamb may be the way to go. If you prefer a rich and meaty flavor with more fat and calories, beef may be your best bet.

Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use. Transfer meat mixture to a large tray and divide into four piles.

Lamb burgers can also be served medium or medium-rare just like a beef burger. Cook for 3-4 minutes if you prefer medium. How to top your burger: We perfected these burgers by slathering our homemade feta-yogurt sauce on both sides of the bun, then topping our patties with red onion and arugula.

Lamb burgers can fall apart for a handful of reasons including the handling of the mixture, lack of binding ingredients and how you cook them. To help keep your burger together, ensure you use a binding ingredient like eggs or breadcrumbs and make sure you aren't flipping them too frequently.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

That “gamey” flavor you're objecting to is the lamb fat. Lamb fat has a distinctive flavor and smelll and if you've mostly eaten beef your whole life it stands out as unpleasant.

Retail demand

The increased demand for primary lamb was driven by leg roasting joints which saw a 23% increase in volumes purchased, lamb mince and steaks also saw volumes purchased increase (source: Kantar, 12 w/e 21 January 2024). For full cut details, see our lamb retail dashboard.

A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink. It needs to be thoroughly cooked and browned. The same goes for burgers.

Should lamb burgers be well done? ›

Place the meat directly onto the now-hot and clean grates. For medium-rare burgers, cook on one side for 4 minutes, then flip the burgers over using a metal spatula and continue to cook for another 4 minutes. The internal temperature should be about 145 degrees F.

Lamb patties and ground lamb mixtures such as meat loaf should be cooked to an internal temperature of 160°F (71.1° C), and measured with a food thermometer before removing meat from the heat source.

It is safe to eat lamb that is still pink inside, as long as the outer surface has been thoroughly seared to kill any bacteria that may be present [2]. However, certain cuts of lamb, such as ground lamb, should never be eaten rare, as this raises the chances of consuming bacteria that wasn't removed during cooking [2].

That green sheen is oxidised proteins on the surface of the meat. It is not inherently harmful but it does mean that the meat has been exposed to air for an extended period of time.

Mellow and mildly flavored, ground lamb contains lean meat and trimmings from the leg, loin, rib, shoulder, flank, neck, breast or shanks.

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.

Chuck is the most commonly used cut of beef in burger blends. Marbled throughout and well-balanced in flavor with a decent lean-to-fat ratio, chuck steak is generally the primary cut used in burger blends and is supplemented with one or two other cuts of meat.

Lamb is meat from a young sheep, usually under a year to eighteen months old, while mutton comes from an older sheep, often three years old or more.