Lamb Burgers on the Blackstone Griddle

Ingredients

• 1 lb Ground Lamb (80% lean, formed into 4 equal patties (4‑5 oz each))
• 1 tsp Granulated Garlic (Mrs. Dash granulated garlic or plain garlic powder)
• 1 tsp Mrs. Dash Spicy Jalapeño Seasoning (Salt‑free jalapeño seasoning for extra heat)
• 2 tbsp Avocado Oil (For greasing the griddle and drizzling on patties)
• 4 pieces Dave's Killer Bread 21 Whole Grains & Seeds Buns (Burger buns, sliced horizontally)
• 2 tbsp Mayonnaise (Spread on bottom bun)
• 1 tbsp Unsalted Butter (For toasting buns)
• 4 slices Boar's Head Dill Creamy Havarti Cheese (One slice per burger, folded to avoid covering patty completely)
• 4 leaves Red Leaf Lettuce (One leaf per burger)
• 1/2 small Red Onion (Thin raw slice for garnish)
• 1 tsp Yellow Mustard (Spread on top bun)

Instructions

1. Form and Season Patties

   Divide the ground lamb into 4 equal portions (4‑5 oz each) and gently shape into flat patties about ¾‑inch thick. Sprinkle both sides with granulated garlic and Mrs. Dash spicy jalapeño seasoning, then lightly drizzle a little avocado oil on top.

   Time: PT5M

2. Preheat Griddle

   Turn the Blackstone Pro Series griddle to high heat (about 450°F) and let it heat up until the surface is sizzling hot. This usually takes 3 minutes.

   Time: PT3M

   Temperature: 450°F

3. Oil the Griddle

   Using a paper towel or silicone brush, spread 2 tbsp avocado oil over the entire cooking surface. The oil should shimmer but not smoke heavily.

   Time: PT1M

4. Sear the First Side

   Place the seasoned lamb patties side‑down on the hot griddle. Press each patty lightly with the spatula for a few seconds to ensure contact. Cook for about 4 minutes without moving them.

   Time: PT4M

   Temperature: 450°F

5. Flip and Add Cheese

   Flip the patties, lower the heat to medium (≈350°F), and immediately place a slice of Havarti on each patty. Cook another 3 minutes, or until the internal temperature reaches 145°F.

   Time: PT3M

   Temperature: 350°F

6. Toast the Buns

   While the burgers finish, spread a thin layer of butter on the cut sides of the buns. Place them butter‑side‑down on the griddle and toast for about 2 minutes, until golden brown.

   Time: PT2M

   Temperature: 350°F

7. Assemble the Burgers

   Spread ½ tbsp mayonnaise on the bottom bun, add a leaf of red leaf lettuce, place the cooked lamb patty with melted Havarti, top with a raw onion slice, a dab of mustard, then the top bun.

   Time: PT2M

8. Serve

   Serve the burgers immediately while hot. Pair with chips, a simple salad, or your favorite side.

   Time: PT0M

Nutrition Facts

Calories

460

Protein

26 g

Carbohydrates

32 g

Fat

24 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground Lamb: Ground Beef (80/20)
• Instead of Granulated Garlic: Garlic powder
• Instead of Mrs. Dash Spicy Jalapeño Seasoning: Cajun seasoning, Chipotle powder
• Instead of Avocado Oil: Canola oil, vegetable oil
• Instead of Dave's Killer Bread 21 Whole Grains & Seeds Buns: Whole wheat buns, ciabatta rolls
• Instead of Mayonnaise: Greek yogurt, aioli
• Instead of Unsalted Butter: Margarine, olive oil
• Instead of Boar's Head Dill Creamy Havarti Cheese: Swiss cheese, provolone
• Instead of Red Leaf Lettuce: Romaine lettuce, spinach
• Instead of Red Onion: white onion, sweet onion
• Instead of Yellow Mustard: Dijon mustard, spicy brown mustard

Equipment Needed

• Blackstone Pro Series Griddle
• Spatula
• Basting Cover (or metal pan) (optional)
• Meat Thermometer (optional)
• Knife
• Cutting Board
• Small Bowl

Critical Steps — Do Not Skip

• Ensuring the griddle is truly hot before adding patties for a proper sear.
• Pressing the patties briefly to create contact without crushing them.
• Flipping only once and adding cheese immediately to melt properly.
• Toasting the buns just until golden to avoid sogginess.

Chef Tips from the Video

• Add a splash of water and cover with a basting lid after the first side to create steam; this speeds up cooking and keeps the interior juicy.
• Press the patty with the spatula for only 5‑10 seconds; over‑pressing squeezes out juices.
• Use a meat thermometer for consistent doneness, especially at high altitude.

Troubleshooting

Storage

Refrigerator: Cooked burgers keep 3‑4 days in an airtight container; reheat gently on the griddle or microwave.

Freezer: Raw seasoned patties freeze well for up to 3 months. Separate with parchment paper and store in a zip‑top bag.

Room temperature: Do not leave cooked burgers at room temperature for more than 2 hours.

Make-Ahead Tips

• Form and season the lamb patties up to 24 hours ahead; keep covered in the fridge.
• Pre‑slice cheese, lettuce, and onion and store in separate containers.
• Toast the buns just before serving for maximum crunch.

Frequently Asked Questions