Burgers are a delicious go-to when you’re short on time. They’re simple to prepare and almost always a crowd-pleaser. But plain ole beef burgers can get boring at times — or, even worse, dry and tasteless.
Luckily, you’ll never have that problem with these Lamb Burgers. Using a mix of ground lamb and beef ensures that these burgers are always perfectly juicy. And with a unique homemade spice blend, you can be sure these lamb burgers are bursting with flavor.
If you’re ready to add some zest to your normal burger recipe, let’s get started.
Toss the mix into a large bowl and then add in the meats, cheese and spices. Adding the cheese right into the mix, instead of layering it on after, means you’ll get melty cheese in every bite of these lamb burgers. In fact, I recommend adding your cheese this way in your favorite all-beef recipes, too.
When all your ingredients are evenly combined, use your hands to shape the meat into 8 patties, then stick them in the refrigerator for 15–20 minutes. The fridge time will keep these lamb burgers firm while cooking — no runaway meat here.
Now, in a large nonstick skillet, heat up the coconut oil over medium-high heat. Cook the burgers for 7 minutes per side, or until the patties are nicely browned and cooked through.
You can serve these lamb burgers in a variety of ways: try them with a gluten-free bun, on a bed of lettuce or wrapped in a lettuce “bun.” And don’t forget the fixings! You can add healthy fats with avocado, reduce inflammation with tomatoes and add a healthy dose of antioxidants thanks to onions.
Prep: 25 minutes; Cook: 16 minutes
- 1 jalapeno, remove seeds sliced lengthwise
- 1/2 medium red onion, sliced
- 1 clove garlic, peeled
- 1 pound minced lean lamb
- 1 pound lean ground beef
- 1/2 cup small cubed raw aged sharp cheddar
- 1 tablespoon pink Himalayan salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon coconut oil
- In the bowl of a food processor, combine the jalapeno, onion and garlic and pulse until finely chopped.
- Transfer the mixture to a large mixing bowl along with the lamb, ground beef, cheese and spices, using your hands to combine all the ingredients. Form 8 patties.
- Chill in the refrigerator for 15–20 minutes to firm.
- In a large nonstick skillet over medium-high heat, melt the coconut oil. Fry the burgers for 7–8 minutes per side, until firm to the touch and nicely browned.
- Serve hot with your favorite toppings on a gluten-free bun, bed of lettuce or wrap in lettuce.
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