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Lamb

The Best Lamb Burgers

The Best Lamb Burgers

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

The Best Lamb Burgers

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About This Recipe

Yield:makes four 8-ounce burgers
Active time:30 minutes
Total time:1 hour
Special equipment:Meat grinder or food processor
This recipe appears in: The Burger Lab: In Search Of The Best Lamb Burgers

Ingredients

  • 2 pounds lamb shoulder (chuck), trimmed of connective tissue, cut into 1 to 2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 4 hearty burger buns
  • Condiments as desired

Procedures

  1. 1

    TO GRIND WITH A MEAT GRINDER: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen. Transfer meat to a large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use.

  2. 2

    TO GRIND WITH A FOOD PROCESSOR: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen. Transfer meat to a large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use.

  3. 3

    Transfer meat mixture to a large tray and divide into four piles. Press each pile into a patty about 1/2 an inch wider on all sides than your burger buns, pressing gently until they hold together, but taking care not to overwork them. Form a slight dimple in the center of each patty. Season the top sides will with salt and pepper. Flip patties using a thin flexible spatula and season second side well.

  4. 4

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

  5. 5

    Transfer burgers to hot side of grill and cook, flipping frequently (if burgers are threatening to break or fall apart, reduce the frequency of flipping, even down to a single flip if necessary) and transferring to cooler side if flare-ups occur, until they register 125°F on an instant read thermometer for medium-rare, or 135°F for medium. Transfer to a large plate. And let rest for 2 to 3 minutes. Meanwhile, toast buns over grill.

  6. 6

    Place burgers on buns, top as desired, and serve.

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