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July 17, 2019

Spanish American Lamb Burgers with Romesco Sauce and Caramelized Onions


Recipe Provided By
"The Mom 100"
Prep Time

20 min

Cook Time

20 min

Total Time

40 min



Spanish American Lamb Burgers with Romesco Sauce and Caramelized Onions with Chips


Lamb Burgers

  • 1 tablespoon olive oil
  • 2 large onions, halved and sliced
  • 1 teaspoon minced garlic
  • 2 pounds ground American Lamb
  • 2 tablespoons minced Spanish green olives, such as manzanilla (pimentos inside are ok)
  • 1/2 teaspoon smoked paprika (or regular)
  • Kosher salt and freshly ground pepper, to taste 

Romesco-ish Sauce

  • 1/2 cup mayonnaise
  • 1/4 cup chopped roasted red pepper
  • 1 tablespoon sherry vinegar or lemon juice
  • 1/4 teaspoon smoked paprika (or regular)
  • 1/4 teaspoon cayenne pepper
  • Kosher salt and freshly ground pepper, to taste 


  • 1 cup grated Manchego cheese (optional)
  • 6 hamburger or brioche buns


In a medium skillet over medium heat, heat oil. Add onion; sauté about 7 minutes until softened and golden brown. Remove 2/3 of the onion; set aside. Chop remaining onion; return to pan over medium heat. Add garlic; sauté 1 more minute until garlic is fragrant. Remove to a large bowl; cool. 

When onion and garlic mixture is cool, add lamb, olives, paprika, salt and pepper. Use your hand to mix gently but thoroughly; form into 6 even patties. Use your thumb to make an indent in the middle of each burger; as it cooks and puffs in the middle it will end up flat, not rounded. 

For the Romesco-ish Sauce: In a small food processor or blender, combine mayonnaise, red pepper, vinegar, paprika, cayenne, salt and pepper; process until smooth. 

Either preheat grill to medium-high, or very lightly oil a nonstick skillet and heat over medium-high heat. Cook burgers either in the pan or on the grill for about 4 minutes per side, until they have reached the desired doneness. (USDA recommends an internal temperature of 160°F.) Top with Manchego if desired; either close grill lid or cover the pan until cheese starts to melt. 

Toast buns if desired. Place a burger on the bottom of each bun, top with Romesco-ish sauce, and reserved sautéed onions. Serve hot.

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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