Fancy Grills: Spiced Lamb Burger Recipe

August 16, 2014  |  

Have you grown tired of your normal BBQ fare? Need a new food to throw on the grill to get you through the next few cook outs? We have you covered! While we know many often opt for a possible lamb chop over the fire, this time we’re going with pounds of ground lamb for some amazing Lamb Burgers. Thanks to our friends over at Bon Appetit we’re serving the most delicious meat patties spiced with cumin, cinnamon and fresh parsley!

And what’s more, lamb is actually a pretty good choice in meat. Lamb is one of the staple foods in Mediterranean diets which is believed to be one of the healthiest diets due to its ability to lower the risk of cardiovascular disease.

“If you know nothing about what you’re buying and you go to the grocery store, your lamb meat is going to have a higher chance of being treated better than your pigs, chicken and cattle,” said Marianne McCarthy, co-owner of Signal Rock Farm, a sheep farm in Charlton, MA to Take Part.

Get your serving in with this amazing lamb burger recipe!


2½ pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
¾ cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
2 teaspoons kosher salt
1½ teaspoon freshly ground black pepper
¼ cup olive oil, plus more for grilling
8 thick medium pita breads with pockets


Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.
Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
DO AHEAD: Filling can be made 8 hours ahead; keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.

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