How to make the BEST Lamb Burgers

Ingredients

• 1 pound Ground Lamb (prefer 80/20 lean-to-fat ratio)
• 1 piece Shallot (finely minced)
• 2 tablespoons Cilantro (chopped)
• 2 stalks Green Onions (white and green parts chopped)
• 2 cloves Garlic (minced)
• 1 piece Scotch Bonnet Pepper (seeded and finely chopped; habanero can be used as substitute)
• 1 tablespoon Olive Oil (extra‑virgin, for blending)
• 1 teaspoon Traeger Grill Rub (adds smoky flavor)
• 1 whole Lemon (juice only; half for meat, half for sauce)
• 1 teaspoon Salt (plus extra to taste)
• 2 tablespoons Mayonnaise (Chosen Foods or any brand)
• 2 tablespoons Greek Yogurt (plain, full‑fat)
• ½ teaspoon Badia Complete Seasoning (adds depth to the aioli)
• ¼ teaspoon Black Pepper (freshly ground, for sauce)
• 4 slices Pepper Jack Cheese (thinly sliced)
• 4 pieces Brioche Buns (soft, slightly sweet)

Instructions

1. Prep Aromatics

   Finely mince the shallot, garlic, Scotch bonnet pepper (seeded), chop cilantro and green onions.

   Time: PT5M

2. Blend Lamb Mixture

   Place ground lamb, minced aromatics, 1 Tbsp olive oil, and 1 tsp Traeger rub into the Magic Bullet. Pulse until the mixture is chunky but well combined.

   Time: PT2M

3. Season and Marinate

   Add the juice of half a lemon and 1 tsp salt to the blended meat. Mix thoroughly, then cover and refrigerate for 2–3 hours.

   Time: PT1M

4. Make Lemon‑Garlic Aioli

   In a small bowl combine the leftover marinade (about 2‑3 Tbsp), the remaining lemon juice, 2 Tbsp mayo, 2 Tbsp Greek yogurt, ½ tsp Badia Complete Seasoning, a pinch of salt and ¼ tsp black pepper. Stir until smooth.

   Time: PT3M

5. Form Thin Patties

   Divide the marinated lamb into 4 equal portions (about ¼ lb each). Shape each into a thin, flat patty about ½ inch thick. Place patties on a plate and refrigerate for 10 minutes to firm.

   Time: PT2M

6. Preheat Grill

   Preheat the Traeger (or any grill) to 425 °F (220 °C).

   Time: PT10M

   Temperature: 425°F

7. Grill Burgers

   Place the chilled patties on the hot grill. Cook for 5 minutes, then flip and cook another 5 minutes, or until internal temperature reaches 160 °F (71 °C). During the last minute, place a slice of pepper jack cheese on each patty and let it melt.

   Time: PT10M

   Temperature: 425°F

8. Toast Buns (optional)

   If desired, lightly toast the brioche buns on the grill for 30 seconds until golden.

   Time: PT1M

   Temperature: 425°F

9. Assemble Burgers

   Spread a generous layer of the lemon‑garlic aioli on the bottom bun, place the cooked lamb patty with melted cheese, add extra cilantro or green onion if desired, then top with the remaining bun.

   Time: PT1M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

35 g

Fat

30 g

Fiber

2 g