LAMB Burgers
- 15m Prep Time
- 25m Cook Time
- 50m Ready In
Ground lamb burgers seasoned with Worcestershire sauce and poultry rub, topped with provolone cheese and a horseradish-ketchup mayonnaise. Served on brioche buns with lettuce and smoked pickled onions.
Ingredients
- 567 g ground lamb
- 29.6 ml Worcestershire sauce
- 14.8 ml Poultry Rub
- 14.8 ml horseradish
- 4.93 ml horseradish
- 4 provolone cheese
- 4 soft brioche buns
- 118 ml ketchup
- 59.1 ml mayonnaise
- 1 head butter lettuce
- 118 ml Smoked Pickled Onions
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1043 mg
- Iron: 3.65 mg
- Magnesium: 75.2 mg
- Phosphorus: 898 mg
- Potassium: 700 mg
- Zinc: 9.24 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 567 g ground lamb
- 29.6 ml Worcestershire sauce
- 14.8 ml Poultry Rub
- 14.8 ml horseradish
- 4.93 ml horseradish
- 4 provolone cheese
- 4 soft brioche buns
- 118 ml ketchup
- 59.1 ml mayonnaise
- 1 head butter lettuce
- 118 ml Smoked Pickled Onions
Let's Cook
-
Step 1.
Prepare the grill for direct and indirect cooking. In a large bowl, combine 1¼ pounds ground lamb (80% lean/20% fat), 2 tablespoons Worcestershire sauce, 1 tablespoon Poultry Rub, and 1 teaspoon horseradish. Mix with your hands until just incorporated. Divide the mixture into 4 equal portions and shape into patties slightly larger than the buns, as they will shrink during cooking.
-
Step 2.
Grill the patties over direct heat, covered, for 6 to 7 minutes. Flip the burgers, cover, and cook another 6 to 7 minutes. The internal temperature should be 100 to 120°F on an instant-read thermometer. Move the burgers to indirect heat and continue cooking until the internal temperature reaches 150°F.
-
Step 3.
Top each burger with a slice of provolone cheese and cook over indirect heat, covered, for about 8 minutes, or until the internal temperature reaches 160°F and the cheese is melted. Remove the burgers from the grill and let them rest for 10 minutes.
-
Step 4.
While the burgers rest, toast the buns: place the buns cut side down over direct heat for about 2 minutes, until lightly toasted. Meanwhile, make the sauce: in a small bowl, combine ½ cup ketchup, ¼ cup mayonnaise, and the remaining 1 tablespoon horseradish. Stir until smooth.
-
Step 5.
Assemble the burgers: on each bottom bun, layer a leaf of butter lettuce, a patty, a generous spoonful of sauce, and a few Smoked Pickled Onions. Top with the top bun and serve immediately.