Geoffrey's favourite lamb burger

Time to fire up the grill! This is my husband’s (G.L. are his initials) surefire method to impress anyone who likes lamb. If you haven’t tried a lamb burger, you’re in for a treat and will be hard pressed to go back to beef burgers. The secret is that ground lamb has a fair amount of fat, and that’s always the key to juicy burgers. These days, everyone buys extra-lean ground beef, but unfortunately fat equals flavour, and an extra-lean burger tends to be dry when cooked through. Lamb burgers, when cooked properly, always stay juicy and flavourful.


Makes 6 servings

  • 2 1/2 lb (1.25 kg) ground lamb

  •  sea salt and freshly ground pepper

  •  6 good-quality crusty hamburger rolls

  •  5 oz (150 g) feta cheese (preferable sheep’s milk)

  •  1/2 cup (125 mL) mayonnaise

  •  1/3 cup (75 mL) mint jelly 

d_Lamb burger in Paradise.jpeg

Preheat the barbecue to medium-low.

Using your hands, gently mix the lamb with salt and pepper to taste. Form into 6 patties (the patties may seem very generous, but the meat will shrink a lot during cooking). Place on the grill and cook until juices run clear, 5 to 6 minutes per side, depending on thickness.

Slice the rolls in half; toast rolls, cut side down, on the grill just until slightly brown, 1 to 2 minutes.

In a small bowl, blend the feta with the mayonnaise. While meat is still warm, slather with the feta mixture. Spread a generous amount of mint jelly on each toasted roll; place the burgers in the rolls and serve.

**Extra recommended toppings: heirloom tomatoes, roasted red peppers, pickled pink onions

entreesdanielle acken