Lamb Burger Recipes
What to make with it · Chef Luca
Two meals to make with this product
Choose the meal you want, then follow the quantities and method below. The sides, sauces and serving steps are part of the recipe.
Start with meat thawed in the refrigerator at 4°C or below, in a tray that catches any drips. Allow roughly 24 hours for a small pack and longer for a large rack or tightly packed pieces. Do not thaw on the counter. Thawing time is additional to the recipe timings.
Recipe 1 · By Chef Luca
Lamb Burgers with Mint Yogurt
Ingredients
- 300g (2 × 150g patties) Lamb Burgers
- 2 burger buns
- 100g plain yogurt
- 1 tbsp chopped mint
- 1 tsp lemon juice
- 4 cucumber slices
- 2 lettuce leaves
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed 150g patties dry and leave them chilled until the pan is ready. Heat a heavy frying pan over medium-high heat and wipe with 1 tsp oil. Cook for about 4–5 minutes per side, lowering to medium if the outside browns too quickly. Continue until the centre reaches at least 72°C, checking from the side. Do not press or split the patties. Rest 2–3 minutes on a clean plate.
- Mix yogurt, mint and lemon juice. Keep chilled while cooking.
- Toast the buns. Layer the lettuce, cooked lamb patties and cucumber inside. Spoon on the mint yogurt.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Lamb Burgers.
Recipe 2 · By Chef Luca
Lamb Burger & Lemon Couscous Plates
Ingredients
- 600g (4 × 150g patties) Lamb Burgers
- 280g couscous
- 330ml boiling low-salt vegetable stock
- 1 tin chickpeas (400g), drained
- 1 cucumber, diced
- 2 tomatoes, diced
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 tbsp chopped parsley
- 1 tsp neutral oil for the meat, if needed
Check the product label and the packaging of bread, sauces, stock and dairy for your dietary needs. This recipe is not an allergen-free claim.
Make the meal
- Prepare the sides alongside the meat. Leave warming bread and final assembly until the meat is ready.
- Pat the thawed 150g patties dry and leave them chilled until the pan is ready. Heat a heavy frying pan over medium-high heat and wipe with 1 tsp oil. Cook for about 4–5 minutes per side, lowering to medium if the outside browns too quickly. Continue until the centre reaches at least 72°C, checking from the side. Do not press or split the patties. Rest 2–3 minutes on a clean plate.
- Pour the boiling stock over couscous in a heatproof bowl. Cover for 5 minutes, or follow the packet ratio if different. Fluff with a fork.
- Fold in chickpeas, cucumber, tomatoes, olive oil, lemon juice and parsley.
- Keep the cooked patties whole and arrange them over the couscous.
- Serve warm or at room temperature straight after making it. Keep any portion for later chilled promptly.
Timings are estimates, not a doneness test. Use the centre-temperature check in the method. For more technique detail: How to Cook Lamb Burgers.
Keep raw meat separate from ready-to-eat ingredients and use a clean board after cooking. Refrigerate leftovers within 2 hours, or 1 hour above 32°C; use within 3 days and reheat hot components to 74°C. Keep salad and dressing separate. Safe cooking temperatures · Defrosting and storage guide.