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October 29, 2019

American Lamb Burgers with Pickled Shallots & Herb Sauce

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Recipe Provided By
"The Original Dish"
Prep Time

-- min

Cook Time

-- min

Total Time

-- min

Servings

12

Platter of american lamb burgers on a table outside

Ingredients

Quick-Pickled Shallots

  • 1 pound thinly sliced shallots (about 5 to 6 large)
  • 2 cups champagne vinegar
  • 1 cup sugar
  • 1 cup water 

Herb Sauce

  • 3 cups lightly packed parsley leaves, roughly chopped
  • 1/4 cup dill leaves, roughly chopped
  • 1/4 cup basil leaves, roughly chopped
  • 1/4 cup oregano leaves, finely chopped
  • 1/4 cup mint leaves, finely chopped
  • 1 cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • 1/2 lemon, zested and juiced
  • Kosher salt, as needed 

Lamb Burgers

  • 4 pounds ground American Lamb
  • Kosher salt
  • Vegetable oil 

For Assembly

  • 12 brioche burger buns, sliced
  • 12 slices gouda cheese
  • Mayonnaise, as needed
  • Watercress, as needed
  • 4 radishes, thinly shaved

Directions

For the Quick-Pickled Shallots: Place shallots into a heat-proof bowl. In a small saucepan, combine the vinegar, sugar and water vinegar in a small saucepan; bring to a simmer, allowing sugar to dissolve. Pour pickling liquid over shallots; make sure all shallots are submerged. 

Let sit for about 30 minutes, or until burgers are ready. When ready to use, drain off liquid; refrigerate remaining shallots in the liquid.

For the Herb Sauce: In a bowl, combine parsley, dill, basil, oregano and mint; stir in oil, vinegar, garlic, lemon zest and lemon juice. Season with salt to taste. 

For the Lamb Burgers: Heat the grill with one section over high heat and another over medium-low heat. 

In a large mixing bowl, add lamb. Add a heaping palmful of salt. Using hands, break up meat and mix well. Form into 12 flat patties, about 5.3 ounces each. 

Place onto a sheet pan; coat each with a drizzle of oil. Place patties onto the hot part of the grill; sear on both sides until slightly charred, about 1 to 2 minutes per side. Transfer patties to the medium-low heat side; cover grill, and cook for another few minutes until finished through. 

Open buns; place them onto the grill, cut-side down, for 1 to 2 minutes until toasted. 

Meanwhile, place a slice of cheese on top of each patty. Cover the grill; let cheese melt for just about 30 seconds. 

To assemble each burger: Spread mayonnaise on both sides of toasted buns; place a small mound of watercress onto the bottom bun. Add burger with gouda; pile Quick-Pickled Shallots onto the burger, add a few radish slices, spoon the Herb Sauce over top, and close the top bun.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
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