American Lamb Burger

  • Snacks
  • Servings
  • 3Spicy
  • 20 MinsCook Time
  • Cuisine : American
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Crisp and juicy lamb pattie sliced between burger buns. A classic burger for all the lamb lovers!


Step By Step Method

  • Step 1. Take minced lamb in a glass bowl, add salt as per taste to it and black pepper as well, red chilly powder, onion powder,garlic powder, Oregano, dry Rosemary and Aromatic dry Thyme herbs and mix them up well with your hands and make them into pattie form.

    Step 2. Ready Prestige Non-stick Grill Pan with some Olive oil drizzled into it.

    Step 3. Heat the pan and check out the heat indicator of the pan, the red light gives an indication that it is sufficiently heated.

    Step 4. Place the lamb patties into the grill pan and let it cook.

    Step 5. Meanwhile, prepare the sauce.

    Step 6. Take a glass bowl and add  Greek yogurt, add salt,  white pepper powder and red chilly powder,chopped Dill leaves, some chopped mint and 1 chopped cucumber and are mixed up nicely.

    Step 7. The lamb patties are flipped over and flattened with the spatula against the bottom of the grill pan such that the heat is distributed thoroughly to cook the patties well.

    Step 8. The sizzling sound indicates that the lamb is releasing out it’s juices and getting tenderized.

    Step 9. Take care not to overcook the lamb, this will cause it to lose out it’s moisture and become hard.

    Step 10. Cut 2 burger buns into 2 halves and place them in the grill pan while shifting the patties towards one end of the pan.

    Step 11. Nicely grill the buns as well. Place 4 cheese slices on each patty.

    Step 12. Spread the Sauce made with Greek yogurt and other interesting ingredients onto the bun slice, place the patty covered with the cheese slice onto the spread, place some tomato and onion slices over the cheese and cover with the other half bun and there goes your Lamb burger all ready for a sumptuous meal.

About Chef


Chef Deepu is a successful restaurateur from Chile running multi award winning restaurants. He is young and passionate about both finger foods & football. He loves the environment of a kitchen and feels a kitchen is a place where ingredients come alive. Cooking for him is not chemistry but an art in itself. It requires more intuition and taste rather than exact measurements.

Chef Deepu has previously worked with Dublin Restaurant and Bar and with Soul Of India as CEO and Head Chef, Chile. He also has plans of opening up a Soul of India restaurant in Pune, India, very soon. Soul of India has been ranked the No. 1 Indian restaurant in Chile, under his leadership.

A specialist in Indian, Italian, Latin, Japanese and French cuisines, Chef Deepu has also been featured on Zee Khana Khazana.