Name: Best Lamb Burgers in History
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 4
Ingredients: 2 lbs ground lamb; 1 onion minced; 2 tsp ground nutmeg; 2 tbsp grape seed oil or any good quality cooking oil.; Sea salt; 2 tbsp olive oil; 4-6 portobello mushroom caps halved; Scant 2 tsp soy sauce; 4-6 Earth Island Mozzarella cheese slices or dairy free cheese slices of choice; 4-6 Boston lettuce leaves; 1/2-1 tsp Earth Island Veganaise or vegan mayonnaise of choice {per burger}; 4-6 thin buns toasted

A delicious and healthy burger made with just a few ingredients to achieve the most spectacular creation. Loaded with sautéed portobello mushroom, Boston lettuce, a touch of vegan dressing, and of course the thin bun to keep things as healthy as possible. Enjoy making and eating these lamb burgers!

Free from: dairy, egg, sugar, sesame, mustard, peanut, tree nuts, beef, fish, shellfish.

I’m about to make the statement of the year so here goes: these are the BEST burgers you will EVER have. EVER. It doesn’t matter whether you’re a fan of lamb or not, these beauties don’t have that distinct lamb taste; so all you get is juicy, moist, healthy, burger goodness.

How’s the weather where you are anyway? It’s been fairly nice over here. A bit too nice actually it’s kind of weird. I’m not used to double digits in November. But I’ll take it because we all know what’s coming eventually. I’m going on a tangent but, every time the colder weather nears, I tend to dream about travelling to California and bask in the hot sun…for 3 months. Just to escape all the nasty brown slush, salt that ruins my nice boots, and the icy temps that go straight to my bones. But then I think about my kids who love snow and winter time. And why wouldn’t they? They bundle up, full of energy and plans to make the biggest fort, snowman, cave, igloo, snowball fights ever, with their parents. They’re so cute; as if they think that’s going to actually happen. lol

Well, I will be suckered into doing all of that with them because Sofia’s still too young to be outside on her own. And truth be told, I actually do enjoy the snow, just don’t like everything else that comes with it.

Back to these burgers.

My husband’s known to travel often because of the nature of his work. And when he’s travelling, he likes to hit a certain famous burger joint and get the ultimate burger. He sent me a picture of what he was about to dive into about a month ago {which I will find somewhere in my archives and load it on here}, and the image has been stuck in my head as a must-make. The ones he gets are beef and they have cheese etc. So of course this version was going to be different however, equally if not better than the one he gets. I had the urge to make them last night for dinner, so $60 later in produce, I got to work, grinding the meat and mixing the ingredients. 3 ingredients in total by the way. That’s it.

Can I tell you that you will be licking your plate after you finish your portion. These patties are seriously mouth-watering. They’re so juicy on the inside and flavourful with all the different textures and palate-pleasing flavour combos. You have Portobello mushrooms sautéed in soy sauce, buttery Boston lettuce, tangy vegan dressing, melty ‘cheesy’ mozzarella, a thin bun that actually allows you to concentrate on the taste rather than keeping the sandwich in tact, and last but most certainly not least, our star of the night: the lamb patty. You might even go as far as to say screw portion control and give in for a second and even third burger if you can handle it. They are enormous! I made 4 8oz slabs and loved every bite of my burger. These lamb burgers will make love to your taste buds because that’s just how good they are. Don’t believe me? Well you should. But in the event that you don’t, then go make them and come back and report. Apology accepted in advance. ;)

Recipe

Best Lamb Burgers in History

Prep: 2 mins
Cook: 8 mins
Total: 10 mins
Serves: 4

Notes

Depending on the size you choose to make, this recipe will yield 6-5oz or 4-8oz patties {for the adventurous}. *If you're planning on using the same skillet you'd used for the mushrooms for the burger patties, make sure to wipe the pan first before adding your oil and cooking the burgers so you don't transfer the taste.

Instructions

1. In a large bowl, mix together lamb, onion, and nutmeg. Make into desired size patties and place on parchment paper on a baking sheet and set aside.

Note: when shaping the patties, spread the meat to approximately 1/2 inch thick. I made mine big to fit the bun but you can absolutely make them smaller. Although I should also note that these patties shrink quite a bit. FYI ;)

2. In a large skillet, place cut mushrooms and cook on medium high heat until they start to wilt, approximately 1 minute.

3. Then, add soy sauce and stir well to incorporate with mushrooms. About 30 seconds or so.
Turn stove off and set mushrooms aside.

4. Next, using the skillet once more, heat oil on medium high and place prepared patties. Sprinkle salt on top. Cook for 2 minutes.

5. Flip burgers and repeat with the salt for the other side. Cook another 2 minutes. Remove and let slightly rest once finished cooking.

Note: for the best burgers, DO NOT press down on the burgers once they’re on the skillet cooking. This crucial step will insure the juice remains inside where it belongs.

Also, if your burger is on the thicker side, it may need an extra minute per side to ensure there’s no pink. I personally always check before I assemble my burgers by cutting at the thickest part to make sure they’re done and there’s no pink.

6. Assemble toppings, add burger, and enjoy!