With our New Zealand lamb patties, I keep the toppings fresh: yoghurt, mint and a little sharp onion. The cooking is straightforward if you avoid letting the outside burn before the centre is ready.
Prepare the patties
Thaw in the refrigerator and keep cold until cooking. Remove all separators. Check the seasoning on the pack before adding more salt. Wipe a heavy pan with a little neutral oil and heat it to medium-high.
Cook with control
For a thawed 150g patty, plan roughly 8–12 minutes in total, turning after the first side develops a crust. Reduce the heat if it gets dark quickly. Turn again if needed for even cooking. On a BBQ, use direct heat for colour and the cooler zone to finish.
An oven at 180°C fan / 200°C conventional is another option: begin checking around 15 minutes, turn during cooking and allow longer for thick patties. The browned surface and elapsed time cannot confirm the middle.
Check and rest
Insert a thermometer from the side into the centre. Ground lamb needs at least 71.1°C; aim for 72°C on a whole-degree display. Rest around three minutes after cooking. Use a clean plate and utensils.
Serve in a bun or flatbread with cucumber, tomato and yoghurt. Do not apply steak doneness rules to minced lamb. See the burger overview for the Wagyu and pork options, and use the mixed-BBQ guide if other meats are on the grill too.
What to make with it
For a complete meal, try Lamb Burgers with Mint Yogurt or Lamb Burger & Lemon Couscous Plates. Each recipe includes measured ingredients and serving suggestions.
