Lamb Burgers

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Photo: Annabelle Breakey; Styling: Dan Becker
Recipe from Sunset

These juicy burgers are a nice alternative to hamburgers. Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you're serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.


  • 1 1/2 pounds ground lamb
  • 1 tablespoon chopped fresh rosemary leaves
  • 1/4 cup chopped roasted piquillo or other red peppers (see Notes)
  • 1 1/4 teaspoons salt
  • Freshly ground black pepper
  • 1 wide, crusty loaf, such as a bâtard
  • 2 tablespoons olive oil
  • Pea and Mint Relish


Total: 2 Hours, 20 Minutes

  1. 1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.
  2. 2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.
  3. 3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.
  4. 4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.
  5. Note: Nutritional analysis is per burger.
Hugo Matheson, The Kitchen, Boulder, Colorado,
March 2008

Nutritional Information

  • Calories: 418
  • Calories from fat: 47%
  • Protein: 24g
  • Fat: 22g
  • Saturated fat: 7.5g
  • Carbohydrate: 29g
  • Fiber: 1.8g
  • Sodium: 890mg
  • Cholesterol: 76mg