These lamb smash burgers are the juiciest I’ve made. The combination of the special sauce, the juicy, fatty lamb meat and the rest of the fixings make it the perfect treat for the weekend.
If you want to see a video recipe, check out this Instagram post for my lamb smash burgers!
Lamb Smash Burgers
For the lamb smash burgers
- 85 grams of minced lamb meat
- 1 pinch (1/8 teaspoon) of kosher salt
- American cheese*
*American cheese just reigns superior when it comes to melting over a patty and sticking perfectly onto the bun. I don’t make the rules!
For the special sauce (makes about 2 cups)
- 1/4 cup diced kosher pickles
- 1/4 cup diced white onions
- 1 tsp Worcester sauce
- 1/2 cup kewpie mayo
- 1/4 cup sriracha
- 1/4 cup ketchup
All the rest:
- Tomato slices
- Onion slices
- Pickle slices
- Iceberg Lettuce
- Burger bugs (I used challah buns)
In a hot pan, place the 85 hr of minced lamb and smash it by either using a spatula or a cast-iron skillet. Before you flip it season it with some salt. Continue smashing the patty with a spatula until the edges of the meat begin to crisp. That’s when you know it’s almost done!
Carefully place a slice of American cheese over the patty and cover the burger with either your cast iron skillet or a top. For about 10 seconds, just enough so the cheese melts perfectly onto the patty.
For the special sauce:
Combine together all of your ingredients: and adjust for salt if needed.
Stack your burgers while the patty cooks. These lamb mash burgers are best eaten right when they’re off the heat. Stack your bun with sauce, tomato, onions, pickles, and lettuce.
I’m annoyingly classic and standard when it comes to burgers. I never got into the whole “gourmet” burgers because nothing really caught a balance, in my opinion. That’s why I love the stacking of sauce, tomato, onion, pickles, lettuce, patty, and cheese. It’s a perfect juicy balance.
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