This BBQ lamb burgers recipe is super simple to make and transport to your venue. They are packed full of meaty flavour, fire, and texture.
BBQ lamb burgers recipe
If I were a burger, I reckon this is the kind of burger I would be: fiery, smokey, meaty and with a whole lot of awesomeness hidden inside that takes a little time to discover. Layers. We’re all about the layers.
This burger encompasses all my favourite flavours: the earthy flavour of lamb, the rich, slightly smokey flavour of cumin seeds, toasted just until they start to pop and then finely ground in a mortar and pestle, the cooling zing of fresh mint leaves and the fiery kick of chilli-infused olive oil. Then there’s the mouth-watering deliciousness of the squeaky, salty halloumi cheese.
Pair this burger with the feeling of the sun beating down on you on a fine summer’s day with barely a breath of wind and the endorphin high that comes with physical exertion, and you’ve got the formula for all of the happy.
Ingredients you’ll need…
- 1 tbsp sunflower oil
- 1/2 red onion, finely chopped
- 2 garlic cloves, finely chopped
- 500 grams lamb mince
- 50 grams bread crumbs
- 2 tsp cumin seeds, toasted and ground
- 1 small handful fresh parsley, finely chopped
- a small handful fresh mint, finely chopped
- a small handful fresh oregano, finely chopped
- 1 small free-range egg
- salt and pepper, to taste
- chilli-infused olive oil, to serve
- burger buns or flatbreads, tomatoes and salad, to serve
And this is how you make them…
- Heat sunflower oil in a saute pan over medium-low heat and saute the onions and garlic until they begin to soften. About five minutes. Don’t let them brown. Cool slightly.
- Add the onions to the lamb mince along with the bread crumbs, cumin and fresh herbs.
- Add the egg and season well with salt and pepper.
- Using your hands, mix well and shape into four thick lamb burgers.
- Brush each burger and halloumi slice with a little oil. Fry the burgers for 8-10 minutes on each side, until the meat juices run clear, and the halloumi until it’s browned.
- Assemble burgers as desired, finishing with the halloumi drizzled with chilli-infused olive oil.
Tips for making BBQ lamb burgers
- prep everything in advance so you’re good to go on-site
- invest in a digital meat thermometer – this takes the guesswork out of bbq’ing! You’re looking for an internal temperature of 71 °C and then you can get scoffing!
- don’t press down on your burgers with a spatula while cooking – you want to reserve all those delicious meaty juices
- bring your grill pan/barbecue to high heat before you put the burgers on
- only flip the burgers once during cooking
- leave the burgers to rest for a few minutes before serving
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
BBQ Lamb Burgers Recipe with Fiery Chilli Halloumi
Ingredients
- 1 tbsp sunflower oil
- 1/2 red onion finely chopped
- 2 garlic cloves finely chopped
- 500 grams lamb mince
- 50 grams fresh breadcrumbs
- 2 tsp whole cumin seeds toasted and ground
- 1 handful fresh mint leaves finely chopped
- 1 handful fresh parsley finely chopped
- 1 handful fresh oregano leaves finely chopped
- 1 small free-range egg
- Shetland sea salt to taste
- freshly ground black pepper to taste
- 225 grams Halloumi cheese
- chilli-infused olive oil to drizzle
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Instructions
- Heat 1 tbsp sunflower oil in a sauté pan over medium-low heat. Saute 1/2 red onion, finely chopped, and 2 garlic cloves, finely chopped, until they begin to soften, about five minutes. Cool.
- Add the onions to 500 grams lamb mince along with 50 grams fresh breadcrumbs, 2 tsp whole cumin seeds, toasted and ground, 1 handful fresh mint leaves, 1 handful fresh parsley and 1 handful fresh oregano leaves.
- Add 1 small free-range egg and season well with Shetland sea salt and freshly ground black pepper.
- Using your hands, mix everything together and shape into four burgers.
- Brush each burger, and 1/4 inch slices of 225 grams Halloumi cheese, with a little sunflower oil. Fry the burgers 8-10 minutes over medium-high heat until the juices run clear, and fry the Halloumi until browned.
- Assemble your burgers with toasted burger buns or flatbreads, arranging the Halloumi cheese on the top and drizzling with some chilli-infused olive oil.
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Thanks for sharing, these look very yummy perfect for a summer BBQ 🙂
Nic
This burger is bursting with flavor. I can’t wait to make this.
I love lamb, but have never made burgers with it. And that halloumi takes this burger to the next level. Making this next weekend!
Do let me know what you think once you’ve tried them! I’m sure you’ll love it!
This lamb burger looks incredible! I love the pairing with Halloumi!
Thank you! 🙂
These burgers look so fantasticly juicy. Does the lamb meat dry out easily ever?
Lamb is quite a fatty meat, so no, it doesn’t dry out easily. That makes it perfect for burgers!
These lamb burgers look just as good as the ones they serve at the local Lebanese restaurant. So juicy. Love how stacked they are.
Aw thanks! I do love a stacked burger, me!
Love the flavor and the texture in this burger recipe. Perfect to try this season. Yum!
Thank you!
I love a good lamb burger and halloumi is always a good addition.
Halloumi, like bacon, makes a lot of things so much better!