Rodrigues Kitchen Lamb Burger
This lamb burger is anything but ordinary. Packed with sun-dried red peppers, garlic, rosemary, thyme, basil, and mint, then brightened with fresh lemon juice and zest, every bite is bold, herbaceous, and full of Mediterranean flavor.
Pan-fried to a perfect golden crust with a juicy, herb-loaded center, this burger is topped with creamy feta and finished with Rodrigues Kitchen’s signature Piri Piri sauce — a smoky, garlicky heat that cuts through the richness and ties the whole dish together. Served over a peppery arugula salad for a fresh, elevated finish.
Whether you’re hosting a dinner party or leveling up your next cookout, this recipe will have everyone asking for seconds.
- Author
- Rodrigues Kitchen
- Prep Time
- 20 minutes
- Cook Time
- 20 minutes
- Servings
- 3 Servings
- Category
Rodrigues Kitchen
Ingredients
- 1 lb Freshly ground Lamb
- ¼ cup Sun-dried Red Peppers
- 1 tbs Fresh Basil chopped
- 1 tbs Fresh Mint chopped
- 1 tbs Fresh Rosemary chopped
- 2 Garlic Cloves, minced and made into a paste
- 2 tbs Kosher Salt
- 1 Lemon zest and juice
Directions
- Chop the rosemary, mint, and basil until finely fragrant.
- Finely mince the sun-dried red peppers.
- Zest and juice one lemon, keeping both for the mix.
- Mince the garlic, then work it into a smooth paste.
- Add the fresh ground lamb to a bowl, combine with all prepared ingredients, and gently mix.
- Form into 3 evenly sized burger patties, being careful not to overmix the lamb to keep them tender.