I think the secret to making this Inside-Out Upside-Down Grilled Lamb Burger a genuinely outstanding burger is preparing the ingredients you’ll use to flavour it “inside”. Hence, they compliment the flavour of the meat and don’t argue with it. (I like the image that phrase conjures up.) For example, I like the taste of onions and especially enjoy caramelized onions. So I prepared a small yellow onion by slicing and caramelizing it well in advance to cool off before adding it to the uncooked ground lamb.
Grilling the burgers on scorching grill grates ensure sear marks and that means added flavour – then removing to finish cooking off of direct heat to ensure they don’t dry out! So enjoy this grilled lamb burger with the rest of your family!
- Seasoning Ingredients:
- ¼ teaspoon of kosher salt
- ¼ teaspoon of ground black pepper
- ¼ teaspoon of cumin powder
- ¼ teaspoon of ground ginger
- ¼ teaspoon of ground mustard
- ¼ teaspoon of smoked paprika
- 1 teaspoon of finely chopped fresh mint
- 1 teaspoon of finely chopped fresh thyme
- Worcestershire sauce
- ¼ cup of caramelized onions
- Caramelized Onions Ingredients:
- 1 small-to-medium yellow onion, sliced very thinly or chopped into small bits
- 1 tablespoon of avocado oil
- 1 tablespoon of butter
- 2 cloves of minced fresh garlic
- Burger Ingredients:
- 1 pound of ground lamb
- Sandwich Ingredients:
- Lettuce leaves (1 small leaf per burger)
- Sliced tomatoes
- Ketchup, mustard, or mayo as a condiment
- Burger buns, split in half and toasted
- 1 slice of your favourite cheese
- In a 10-inch skillet or saucepan over medium-low heat, add the avocado oil and butter. When it’s liquified, add onions – occasionally stirring as they slowly reduce, giving up moisture and beginning to brown. When the onions are browned but still showing a bit of yellow, add the minced garlic and stir in. Cook just a tad longer, remove and spread out on sheet pan or other flat surfaces to cool.
- In a bowl, combine all of the dry ingredients and sprinkle over the lamb meat that you’ve spread out in smaller chunks. Add the cooled caramelized onions to the ground lamb and gently mix – then form the seasoned lamb into 4 equal-sized meatballs and place in the refrigerator to chill.
- Pre-heat your clean grill grates or cast iron griddle/skillet to high – approximately 650 degrees Fahrenheit.
- Remove the ground lamb meatballs from the refrigerator and place them one at a time in the palm of your hand to form patties – don’t overwork. Place the patties on the sheet pan, dash each with Worcestershire sauce and return to refrigerator while the grill heats.
- Remove from the refrigerator when ready to grill and place on the hot, clean grates. “Where it hits, it sits!” for approximately 3-4 minutes — use your judgement — and test with the tips of tongs or a flat spatula to see if the meat has seared because when the proteins brown, they will release from the hot grates.
- Turn over when the patties release from the grates/pan/surface and grill the other side for approximately the same time.
- Remove the seared lamb burger patties from the grates/pan/surface and place them in the tray; add cheese if you wish, cover. Then finish off of direct heat until the internal temperature of the lamb burger patties is 160 degrees Fahrenheit – as recommended by the Lamb Board and USDA for ground meat.
- Toast buns on grates/pan/surface or in the toaster and assemble from the bottom up – mayo on the bun, lettuce leaf, sliced tomato, inverted patty with cheese on the bottom and slather the bottom of lamb burger (it’s now the top) with your choice of mustard and ketchup, etc.
Chill the meat at each step. These patties were in the coldest spot of my refrigerator after I formed them. Before grilling, I spritzed each with some Worchestershire sauce for added “oomph” in flavour.