GrillAmerican
Lamb burgers
Shoulder-ground lamb, cumin, a hot grate. Do not treat it like a beef smash.
Made it?
30 min · 20 min hands-on · pull 145°F · rest 4 min
Ingredients
8 lb on the fire · ~4.4 lb to the table · 9 plates at 8 oz
- ground lamb8 lb
- cumin1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
- buns4
- or feta, onion, tomatoyogurt
Method
- 1
Mix salt, cumin, pepper in. Loose ¾-inch patties. Do not overwork.
- 2
Hot grate 3–4 minutes a side to 145°F. Lamb wants a little blush.
- 3
Yogurt, onion, tomato. A smash-burger press squeezes out the fat this meat needs.
If you don’t have it
- ground lamb → lamb shoulder. Keep the same pull. Leaner cooks faster and dries sooner.
- ground lamb → What you actually have, if it is the same muscle family. Shoulder grind. Leg grind is leaner and dries.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min
- With this dish, try making pinto beans.
Start when a packer wraps, or at the beginning of a shoulder. Soaked beans, smoked hock, onion, chili. Simmer until creamy. Salt late.
2 hr 30 min
- With this dish, try making grilled asparagus.
When the meat comes off to rest. Thick spears, oil, salt. Hot grate 2–3 minutes, roll, another minute. Lemon. Pencil spears go in a hot skillet, not on the bars.
10 min