Grilled lamb burgers

    Grilled lamb burgers

    21saves
    35min


    26 people made this

    About this recipe: A wonderful recipe for lamb burgers. Minced lamb is combined with egg, oregano, sherry, vinegar, chillies, garlic, spring onions, mint, coriander and breadcrumbs, before being barbecued to perfection.

    Ingredients
    Makes: 5 burgers

    • 560g minced lamb
    • 1 egg
    • 1 teaspoon dried oregano
    • 1 teaspoon dry sherry
    • 1 teaspoon white wine vinegar
    • 1/2 teaspoon crushed chillies
    • 4 cloves garlic, finely chopped
    • 50g spring onions, chopped
    • 1 tablespoon chopped fresh mint or to taste
    • 2 tablespoons chopped fresh coriander
    • 2 tablespoons dry breadcrumbs
    • 1/8 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 5 burger buns

    Method
    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate.
    2. Mix the lamb, egg, oregano, sherry, vinegar, crushed chillies, garlic, spring onions, mint, coriander, breadcrumbs, salt and pepper together in a mixing bowl with your hands until evenly blended. Form into five burgers.
    3. Cook on the preheated barbecue until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centre should read 70 degrees C. Serve in the burger buns.

    Alternative cooking methods

    These burgers can also be pan-fried or cooked under the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews (1)

    Fozbot65
    2

    This was a easy recipe that produced delicious burgers. I did not have any coriander, sherry or dry breadcrumbs. I added 1/2 slice of 50/50 bread (made into breadcrumbs). I did not have enough fresh mint as have been using my plant quite a bit recently, so added 1/2 teaspoon of dried. Next time I would add 1 teaspoon of the dried mint if fresh not available. - 03 Jun 2013

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