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Spicy lamb burger

Any night can be burger night, so some variety is a good thing – and when it comes to burgers, there are endless options.

This particular burger is a fantastic, versatile lamb version, spiced up with some Middle Eastern flavours and a little chilli.

This one’s served in a standard soft bun with some red cabbage and fresh salad ingredients and made complete with home-made herbed oven fries.

Spicy lamb burger

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Recipe by Marti Cuatt Course: Burgers, Dinner, Featured, Lamb, RecipeDifficulty: Easy


Prep time


Cooking time


Resting time



You will need

  • 500 grams minced lamb

  • 1/2 red onion, finely chopped

  • 3 tbsp pine nuts, toasted

  • 1/4 cup fresh bread crumbs

  • 1 teaspoon dried oregano

  • 2 tsp sumac

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1 tsp ground coriander

  • 1/2 tsp cumin

  • 1/2 tsp sea salt

  • Ground black pepper

  • 1/2 tsp chilli flakes (optional)

  • 1 egg white

  • Olive oil, for shallow frying

  • To serve
  • 4 buns of your choice

  • Salad of your choice

  • Sauces, cheese and condiments of your choice

What to do

  • Place all ingredients together in a large bowl. Mix with your hands or a spoon until combined.
  • Form the burger patties. Divide mixture into 6x 100 gram balls and press into a crumpet ring or just flatten with your hand.
  • Set aside in the fridge until ready to cook.
  • When the patties have rested at least 30 minutes, remove from the fridge.
  • Heat a little olive oil in a frying pan and add burgers. Fry for 3-4 minutes.
  • Flip and cook the other side. Remove and place on a plate, ready for serving.
  • To Serve
  • Slice each bun in half and butter each side.
  • Place one burger on each bun and top with sauces, salad and cheese of your choice.
  • Serve and Enjoy.

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