The New All-American Lamburger

Servings: 4

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INSTRUCTIONS

1 1/3 pounds ground American lamb

Kosher salt and freshly ground pepper

Vegetable oil, for greasing the grill

4 ounces American blue cheese, such as Point Reyes Blue, Rogue Creamery

Oregon Blue, or Maytag Blue, cut into 4 slices or crumbled

4 hamburger buns, preferably whole wheat, brioche, or pretzel buns

1 large heirloom tomato, such as Beefsteak, Brandywine, or Cherokee Purple, cut into 4 thick slices

4 butter lettuce leaves

1/4 cup pickled red onions

Optional Condiments: mayonnaise, ketchup, whole grain mustard, pickles

DIRECTIONS

Prepare a hot fire in a charcoal or gas grill.

In a large bowl, mix the lamb with a few big pinches of salt and several grinds of pepper, tossing gently with the tines of a fork; be careful not to mash the meat. Divide the mixture into 4 portions and form hamburger patties, pressing gently to shape.

Grease the grill grates with oil. Place the burgers on the hottest part of the grill and cook, turning once, until a nice crust forms on each side and they are medium-rare to medium in the middle, 7 to 10 minutes. Move the burgers to a cooler part of the grill as needed to avoid blackening or flare-ups. Transfer the burgers to a platter and immediately top with the blue cheese.

Meanwhile, grill the buns, cut side down, until toasted, about 1 minute. Place a hamburger in each bun.

Arrange the tomato slices, lettuce leaves, pickled onions, and any additional condiments on a large serving tray. Serve the burgers and toppings at the table, and let everyone assemble their own perfect lamburger.

Greek American Lamb Burgers with Tzatziki

Recipe provided by | The Brooklyn Kitchen

Servings: 4-6

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INGREDIENTS

2 pounds ground American Lamb

Kosher salt and freshly ground black pepper

1 teaspoon Aleppo-style pepper

2 cloves garlic, minced

3 tablespoon finely chopped dill

3 tablespoon finely chopped mint

Grapeseed oil

2 red onions, sliced into thick discs

2 ounce butter

4-6 brioche buns

Tzatziki (recipe below)

Green leaf lettuce

TZATZIKI

Makes 2 cups

1 English cucumber, finely grated

1 teaspoon kosher salt

16 ounce plain Greek yogurt

2 cloves garlic, grated

2 tablespoon olive oil

1 oz fresh mint, chopped

1 oz fresh dill, chopped

Juice of 1/2 lemon

DIRECTIONS

Greek American Lamb Burgers with Tzatziki and Grilled Red Onions

1. Season the ground lamb liberally with kosher salt and freshly ground black pepper. Using your hands, mix in the garlic, dill, and mint. Divide meat into 4-6 portions, shaping into a disk, approximately 4 inches in diameter. Brush the patties with grapeseed oil.

2. Place a cast iron pan or grill pan over high heat for 2 minutes. Once the pan is preheated, carefully lay a patty into the pan.

3. Once the underside is a deep golden brown, about 2 minutes, flip the burger. Cook until the other side is browned and cooked to the internal temperature of 160 degrees F, 1-2 minutes
more. Transfer to a plate, then repeat with remaining patties.

4. While the burger patties are resting, use the same pan to griddle the red onions. Using the remaining oil in the pan, add in the red onion disks. Season with kosher salt, and allow to sear on high heat until the onion begins to soften and develop a deep caramelized exterior. Flip the onions disks carefully (so they stay intact), and repeat on the remaining side. The interior of the onions should still have a bit of crunch.

5. Using the same skillet, add a small amount of butter, and reduce the heat to medium. Add the cut brioche buns to the pun, cut side down, allowing the butter and remaining pan juices to soak
into the bread. Cook until golden brown and warmed through, about 2 minutes.

6. Build the slider: add a small amount of tzatziki to the bottom bun, followed by the lettuce, burger patty, grilled onion rings, and finally a another spoonful of tzatziki and the top bun.

TZATZIKI

1. Combine the cucumber and salt in a mixing bowl and let it sit for a few minutes to draw out the water from the cucumber.

2. Place the cucumber in a piece of cheesecloth. Working over a bowl or the sink, squeeze out the excess liquid. Transfer the cucumber back to the mixing bowl and add remaining ingredients.
Taste for salt and add more as desired.

Turkish American Lamb Slider with Labneh

Recipe provided by | CLIMBING GRIER MOUNTAIN

Servings: 12 Sliders

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INGREDIENTS

• 1/2 teaspoon ground oregano

• 1/2 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1 garlic clove, minced

• 1 tablespoon finely chopped fresh mint

• 1/2 teaspoon kosher salt

• 1/4 teaspoon ground pepper

• 1.5 lbs ground lamb

• 1-1/2 tablespoons olive oil

• 3/4 cup labneh

• 1 tablespoon clarified butter

• 2 tablespoon hot chili paste (sambal oelek)

• 2 teaspoon unseasoned rice vinegar

• 1 teaspoon honey

• 12 sliders buns

• Arugula, for garnish

• Sliced shallot rounds, for garnish

DIRECTIONS

In a large bowl combine oregano, cumin, cinnamon, garlic clove, mint, salt and pepper. Stir to combine. Next, add in the ground lamb and 1 1/2 tbsp olive oil. Using your hands work the spices into the lamb until well combined. Be careful to not overmix.

Shape the meat into 12 (2-inch sliders) patties of equal thickness. Next, preheat a cast-iron skillet to medium-high heat. Add 1 tbsp of clarified butter to the skillet followed by 3 to 4 sliders. Cook the sliders for about 3 minutes per side or until desired temperature is reached. Remove the sliders from the skillet and place on a plate to rest. Repeat process with remaining patties adding more clarified butter as needed until all have been cooked.

Next, in a small bowl combine chili paste, unseasoned rice vinegar, and honey. Take 1/2 tbsp of labneh and spread it on 12 bottoms buns followed by 1/2 tsp of the chili sauce and arugula. Place a lamb patty on top the arugula followed by shallot rounds. Take another 1/2 tbsp labneh and spread it on 12 top buns followed by 1/2 tsp chili sauce. Place the top bun over the lamb patty and serve. Repeat process until all lamb sliders have assembled. Serve and enjoy!

Harissa Goat Cheese American Lamb Burgers + Spicy Fries

Recipe provided by | THE FOOD JOY

Servings: 4-6

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INGREDIENTS

FOR BURGER:

2 pounds ground American lamb

1/2 tablespoon butter

5 ounces softened goat cheese

About 1 tablespoon of harissa paste (more if you want it spicier!) Bibb lettuce Kosher salt Black pepper

4 brioche buns

FOR FRENCH FRIES:

1 bag frozen french fries

Paprika

Chili powder

Kosher salt

Black pepper

DIRECTIONS

Cook french fries according to packaging. While fries are in the oven, form four patties from the ground lamb (1/2 pound each). Season liberally each side with salt and pepper. Heat a cast iron skillet on medium-high heat. Add butter to skillet. Cook burgers on each side for about 4 minutes for medium-rare.

While burgers are cooking, mix the harissa paste into the goat cheese. Season with salt and pepper to taste.

When fries are finished, place them in a large mixing bowl and season with salt, pepper, and about 3 parts paprika and 1 part chili powder, to taste. Mix the seasoning around so that it evenly covers all the fries. You can use a wooden spoon or just toss the bowl using both hands, flipping the fries slightly with each toss.

Let burgers rest for 1-2 minutes before serving. Place on the bun and then top with goat cheese and bibb lettuce.

Spinach & Feta American Lamb Sliders

Recipe provided by | ALL DAY I DREAM ABOUT FOOD

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INGREDIENTS

LAMB SLIDERS

2 lbs ground American Lamb

8 ounces frozen spinach, thawed and squeezed dry

1/2 cup crumbled feta

2 cloves garlic, minced

1 1/2 tsp salt

1 tsp black pepper

CUCUMBER MINT SAUCE

1/2 medium cucumber, grated

1/2 cup Greek yogurt

10 mint leaves, finely chopped

1/2 tsp ground cumin

1/8 tsp cayenne pepper

Salt and pepper to taste

DIRECTIONS

SLIDERS

Preheat the grill to medium-high.

In a large bowl, combine the lamb, spinach, feta, garlic, salt and pepper. Mix with your hands to combine well and form into 16 small slider patties.

Grill the patties for about 3 minutes per side. Let rest a few minutes before serving.

Serve on lettuce wraps or your favorite low carb rolls (I used Soul Bread Rolls for this)

SAUCE

In a medium bowl, combine the cucumber, yogurt, mint, cumin, cayenne and salt and pepper. Mix well.

Serve over the sliders or on the side.

Spinach & Feta American Lamb Sliders

American Lamb Burgers Loaded with Nachos

Recipe provided by | TWO PURPLE FIGS

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INGREDIENTS

3 pounds of ground American Lamb

2 teaspoons of Kosher salt and same amount of

coarse black pepper

2 tablespoons of chilli powder

1 tablespoon of oregano

1 teaspoon of cumin

FILLING: (OPTIONAL)

4 jalapeno’s thinly sliced

1 cup of packed of shredded cheddar cheese

TOPPINGS AND SIDES:

Classic Mexican guacamole

Restaurant style Mexican Salsa

Sliced jalapeños

Shredded Cheddar Cheese

Onion Rings

Tomato Slices

Crushed Chips (your choice)

Burger buns (your choice)

French Fries

Apple Kale Pomegranate Slaw (substitute Peach for the apples)

DIRECTIONS

Season the lamb with all the spice and gently mix it to incorporate all the flavors without overworking the meat.

Divide the lamb into 8 large patties—the size is your choice, I made large patties about 3 inch diameter and 1 inch thickness, and set the patties on a parchment lined baking sheet.

Take one patty at a time and make a small dent in the center and widen it so it can take the stuffing. Place about 4 slices of jalapeños and 2 tablespoons of cheddar cheese into each patty (more or less to your taste) and gently seal the patty back to its’ original shape.

Preheat your BBQ to medium high and place the burgers on the grill. Grill for 6-8 minutes and then flip to the burger. Cover the grill and let the burger continue to cook for another 8 mins (depending not he size of your patties). Keep the grill covered until your lamb burgers are ready.

Assemble the lamb burger: on the bottom burger bun, spread a teaspoon of guacamole, top with salsa, jalapenos, onions, tomatoes, the lamb burger, cheddar cheese, more salsa, guacamole, crushed chips and the top burger bun.

Serve right away with a side of slaw, french fries, extra guacamole, salsa and chips! Enjoy

Grilled Halloumi American Lamb Burger

Recipe provided by | RUNNING TO THE KITCHEN

Servings: 4 Prep Time: 15 minutes Cook Time: 15 minutes

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INGREDIENTS

FOR THE BURGER

1.5 pounds ground American lamb

1/2 cup finely chopped parsley

1/4 cup finely chopped basil

1/4 cup breadcrumbs

2 tablespoons milk

1 tablespoon minced garlic

1 tablespoon harissa paste

1 tablespoon tomato paste

1 egg

salt & pepper to taste

1 block halloumi, cut into thick slices

1 large red onion, cut into 1/4 inch thick rings

bibb lettuce leaves

4 buns

FOR THE SUN-DRIED TOMATO PESTO

1 cup packed basil leaves

1/2 cup sun-dried tomatoes (not in oil)

1 clove garlic

1 tablespoon pine nuts

salt and pepper to taste

2 tablespoons olive oil

DIRECTIONS

FOR THE BURGER

Add the lamb, parsley, basil, breadcrumbs, milk, garlic, harissa paste, tomato paste, egg, salt and pepper to a large bowl. Mix until well combined and form into 4 evenly sized patties.

Preheat outdoor grill to high.

Place the burgers, onion rings and halloumi on the grill.

Flip the halloumi once grill marks appear on the bottom and the cheese starts to turn golden brown. It will be ready to come off the grill first.

Flip burgers once bottoms are slightly charred and cook until desired temperature. I like my lamb burgers medium so I usually pull them off while juices are still running slightly pink.

Cook onions, flipping once until desired caramelization occurs. I left mine on a few minutes past pulling the burgers off the grill for a deep char.

Assemble the burgers by spreading the pesto on each side of the bun, placing lettuce on the bottom of the bun, the burger on top, then grilled onions and halloumi.

FOR THE PESTO

Add all the ingredients except olive oil to a food processor.

With processor running, slowly add olive oil, scraping down sides as needed.

American Lamb Kefta Burgers with Spicy Whipped Feta

Recipe provided by | SHARED APPETITE

Servings: 6-8 Prep Time: 15 minutes Cook Time: 10 minutes

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INGREDIENTS

3 pounds ground American Lamb

1 medium red onion, grated or minced

8 cloves garlic, minced

1 lemon, zested with microplane zester

1/2 cup finely chopped fresh mint

2 teaspoons coriander

2 teaspoons cumin

2 teaspoons dried oregano

1 teaspoon cayenne pepper, optional

Kosher salt

1 cucumber, sliced thin

Easy Pickled Red Onions

6 to 8 burger buns

SPICY WHIPPED FETA

1 cup crumbled feta cheese

1/4 to 1/3 cup jarred sliced hot cherry peppers

1/3 cup plain Greek yogurt

1/4 cup extra virgin olive oil

Freshly ground black pepper

DIRECTIONS

Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Form mixture into 6 to 8 burgers.

Heat grill over medium-high heat. Grill burgers until cooked to desired doneness, flipping once halfway through cooking. Let rest for 5 minutes after cooking before serving.

Place a lamb kefta burger on each bun and top generously with spicy whipped feta, sliced cucumber, and pickled onions. Devour immediately.

SPICY WHIPPED FETA

Place all ingredients in food processor and blend until very smooth. Season with freshly ground black pepper. Transfer to a bowl and refrigerate until ready to serve.

American Lamb Burgers with Roasted Garlic Rosemary Spread

Recipe provided by | Elizabeth Stark of Brooklyn Supper

Servings: 6

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INGREDIENTS

ROASTED GARLIC AND ROSEMARY SPREAD

1 medium head garlic

2 tablespoons extra virgin olive oil, divided

1/4 teaspoon sea salt

2 tablespoons mayonnaise

1/2 teaspoon finely minced rosemary

BURGERS

2 pounds ground American lamb

2 tablespoons minced red onion

1 teaspoon finely minced rosemary

1- 1/2 teaspoons sea salt

1/2 teaspoon garlic powder

1/2 teaspoon fresh ground black pepper

DIRECTIONS

ROASTED GARLIC AND ROSEMARY SPREAD

Preheat oven to 425°F. Trim the woody bottom end from garlic so that all the cloves are exposed. Set a large square of foil into an ovenproof ramekin, add 1 tablespoon olive oil, sea salt, and the head of garlic trimmed side down. Wrap foil tightly around the garlic. Bake 20 – 25 minutes, or until garlic is translucent and very soft. (Be mindful as you check – the steam plume can be very hot.)

Allow garlic to cool. Squeeze cloves out of papery skins into a small bowl. Mash cloves with remaining tablespoon olive oil until smooth. Stir in mayonnaise and rosemary. Add sea salt to taste. Set in fridge to chill.

BURGERS

Prepare a hot grill. Allow coals to get hot enough that you can’t hold you hand four inches above them for more than a few seconds. Bank coals to one side to create a zone of high heat and a zone of indirect heat. For a gas grill, turn to medium high 10 -15 minutes before you plan to grill.

In a medium bowl, combine ground lamb, red onion, rosemary, sea salt, garlic powder, and pepper. Knead just enough to evenly distribute onion and spices throughout. Form meat into six patties; use your thumb to make a dimple in the center of each.

Place patties over hottest part of grill. Grill 3 – 4 minutes, flip, and grill another 3 – 4 minutes. If needed, move burgers to indirect heat and cover 2 – 4 more minutes until temperature reaches 130 degrees F for medium rare or 150 degrees F for medium. Pull burgers from grill; rest 5 minutes, allowing temperature to rise another 10 degrees.

Serve burgers on toasted brioche buns with greens, sliced red onion, and prepared roasted garlic and rosemary spread

Juicy Grilled American Lamb Burger with Caramelized Onion, Fennel and Lemon Relish

Servings: 8 Prep time: 30 minutes Cook time: 15 minutes

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INGREDIENTS

RELISH

• 3 tablespoons extra virgin olive oil

• 1 red onion, cut into thick slices

• 1 fennel bulb, cut into 1/4- inch slices

• Salt and pepper, as needed
  1 teaspoon minced rosemary

• Zest of 2 lemons (pith removed, the rest finely chopped)

• 1 teaspoon honey

• 1 pinch red chili flakes

AMERICAN LAMB BURGERS

• 2 pounds ground American Lamb

• Salt and freshly ground black pepper

• 8 dinner rolls, or 4 large buns

• Mayonnaise, as needed

• Arugula leaves, as needed

DIRECTIONS

RELISH

Preheat grill to medium-high. Brush onion and fennel slices with oil; season generously with salt and pepper. Grill over medium-high heat until onion and fennel caramelize and soften, showing grill marks. Reduce heat; continue cooking onion and fennel until soft. Remove; cool then finely chop. In a bowl, add grilled onion and fennel, rosemary, lemon zest, lemon, honey and chile flakes. Season to taste.

AMERICAN LAMB BURGERS

Gently form the lamb into 8 burgers; make sure meat is not compressed. Season generously with salt and pepper; grill to desired doneness. Remove some of the bread from the rolls to make a better bread-to-burger ratio. Grill rolls briefly; cool. Spread both sides of rolls with mayonnaise, spoon on some of the onion relish, some arugula leaves and the cooked lamb burger.

Grilled American Lamb sliders with smoked tomato jam, havarti cheese, and arugula

Recipe provided by Chef Adam Sappington, The country cat, Portland, OR

Servings: 4-6

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INGREDIENTS

TOMATO JAM

• 1 12-ounce can fire-roasted tomatoes

• 1  teaspoon ground ginger

• 1  teaspoon paprika

• 2 tablespoons brown sugar

• 2 tablespoons granulated sugar

• 1 tablespoon kosher salt

• 1 tablespoon freshly ground black pepper

• 2 tablespoons julienned fresh mint
  

SLIDERS

• 1 pound ground American Lamb

• 8 soft, white slider rolls

• 2 tablespoons unsalted butter, softened

• 8 thinly sliced small squares Havarti cheese

• 3 to 4 tablespoons aioli or mayonnaise

• 4 ounces baby arugula leaves

DIRECTIONS

JAM
Combine the tomatoes and spices in a medium-size, nonreactive pan with a heavy, flat bottom. Place the pan over medium low heat and bring the contents to a simmer.  As the ingredients simmer, stir with a wooden spoon every 3 to 4 minutes to prevent them from sticking to the bottom of the pan.  The jam has a tendency to scorch as it thickens, so watch the pot carefully and stir the contents frequently.  After 30 to 40 minutes, the consistency of the jam should be thick and viscous, and should coat the back of the spoon.

Transfer the jam to a nonreactive bowl, fold in the mint and set aside to cool. The jam can be made up to one week in advance of serving the sliders.

SLIDERS

Season the American Lamb with salt and pepper and form 2-ounces patties by making golf ball-size rounds from the mixture. (The patties can be formed up to one day in advance.)
Heat a gas or charcoal grill to medium hot.  Place the grill grate just above the flame or coals and allow 5 minutes for the intense heat to warm the grates.  Clean the grates and turn off the heat (or move the coals) about 4-inches away from the grill grates.

Place the patties on the grates and grill about 1 to 2 minutes per side for medium-rare burgers; the internal temperature should be about 145˚F. For more well-done burgers, leave the patties on the grill another minute per side.

Place a piece of cheese on each patty just before removing it from the grill.  Meanwhile, spread a little bit of butter on both sides of the buns and toast until light golden brown.

Spread about a teaspoon of tomato jam on the bottom half of each of the buns followed by several leaves of arugula.   Top with a grilled American Lamb patty.  Spread the top half of each bun with aioli or mayonnaise and place on the burger.  Serve immediately.