Grilled Lamb Burger with Spring Slaw

This Grilled Lamb Burger with Spring Slaw recipe combines lean lamb patties, a crisp spring slaw, and herbs for a tasty spring dinner idea.

We really enjoy grilling these lamb burgers in the spring—it’s a nice change from regular burgers. The crunch of the spring slaw adds a bright and irresistible touch. If you’re into grilling lamb, give the impressive grilled rack of lamb or lamb chops a try.

Why You’ll Love It

• Unique Twist: This recipe is a creative take on traditional beef burgers, allowing you to enjoy a meal that feels comforting, yet still new.
• Crunchy Contrast: The spring slaw on this burger provides a satisfying crunch that perfectly complements the juicy lamb patties.
• Healthier Option: This burger is built with lean ground lamb and fresh vegetables, making it a nutritious alternative to standard burgers.

Ingredients You’ll Need

• Ground lamb – Ground beef or turkey can be used for a different flavor.
• Fine breadcrumbs – Panko breadcrumbs can be used for a crunchier texture.
• Red onion – Shallots can be used as a milder alternative.
• Spices – Garlic, mint, oregano, salt, ground black pepper
• Burger buns – We use brioche or regular hamburger buns.
• Olive oil – Canola oil or vegetable oil can be used as substitutes.
• Mayonnaise – Greek yogurt can also be used.
• Dijon mustard

For the Spring Slaw:

• Asparagus – Cut into thin diagonal slices. Green beans or thinly sliced broccoli stems can be used as alternatives.
• Red onion – Shallots or scallions can be used for a milder flavor.
• Sugar snap peas – Cut into thin diagonal slices. Snow peas or thinly sliced bell peppers can be used as substitutes.
• Herbs – mint, parsley
• Olive oil
• Lemon juice – Lime juice or apple cider vinegar can be used as alternatives.
• Salt and freshly ground black pepper

Equipment Needed

• Grill – I use a Weber Genesis E325 for most of my grilling, though I also have a Z Grills Smoker/Grill combo that I sometimes use. You can use whatever grill you have, whether it’s gas or charcoal.
• Propane or Charcoal – Depending on your setup.
• Grill Tools – I swear by this set of sturdy grill tools from Cuisinart that includes everything you need for grilling, like tongs, a flipper, a digital temperature fork, silicone basting brush, and more.
• Meat thermometer – Many smokers have a thermometer built in, but if you don’t have one you’ll want to get an instant-read thermometer like this awesome Thermapen.

Helpful Tips

• To save time, prepare the lamb patties and spring slaw in advance and store them in the refrigerator until ready to grill and assemble.
• Ensure the grill is preheated to medium-high heat before cooking the burgers to achieve a perfectly charred exterior while keeping the interior juicy.
• If you don’t like chunks of onion in your burger patties try grating the onion in. The pieces are smaller and it adds flavor and moisture to the patties.

How to Grill Lamb Burgers

Step 1: Preheat the grill

Preheat the grill to medium-high heat. Brush the grill grates with oil to prevent sticking.

Step 2: Make the lamb patties

In a bowl, combine the ground lamb, breadcrumbs, red onion, garlic, mint, oregano, salt, and pepper. Mix the ingredients until well combined.

Divide the mixture into 4 equal portions and shape them into burger patties.

Step 3: Grill

Place the lamb burger patties on the grill and cook for about 4-5 minutes on each side, or until they reach your preferred level of doneness.

Step 4: Make the spring slaw

While the burgers are grilling, prepare the spring slaw. In a large bowl, combine the sliced asparagus, red onion, and sugar snap peas. Add the chopped mint and parsley.

In a small resealable container, mix the olive oil, lemon juice, salt and pepper to taste. Shake vigorously to combine. Pour over the salad and toss to coat.

Step 5: Toast the buns

Lightly brush the burger buns with olive oil and place them on the grill to toast for a minute or two.

Mix the mayonnaise and Dijon together in a bowl.

Step 6: Assemble the burgers

Assemble the grilled lamb burgers by spreading the mayo mixture on the top bun, then placing the cooked patties on the toasted buns and topping each with a generous portion of the spring slaw.

Storing

Store leftover cooked lamb burgers in an airtight container in the refrigerator for up to 3-4 days.

Reheating

Oven: Preheat the oven to 350°F(175°C). Place the burgers on a baking sheet and warm them in the oven for about 10-15 minutes, or until heated through.

Stovetop: Reheat the burgers in a skillet over medium heat for 5-7 minutes, flipping halfway through, until warmed.

Questions About the Recipe

How do I know when the burgers are done cooking?

The internal temperature of the burgers should reach 160°F(70°C) for medium doneness. You can use a meat thermometer to check the temperature or cut into the burgers to ensure they are no longer pink in the center.

What if I don’t have a grill?

If you don’t have a grill, you can cook the burgers on a stovetop grill pan or in a skillet over medium-high heat.

Can I freeze the burger patties for later use?

Yes, you can freeze the uncooked burger patties for future use. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer bag or container. Thaw them in the refrigerator before grilling.