Rosemary Lamb Burgers Recipe

A savoury alternative to traditional beef burgers, try these lamb flank patties at a summer barbecue.

20 oz. ground lamb (from flank)*
2 tbsp finely chopped green onion
2 tbsp finely chopped shallot
2 tbsp Dijon mustard
2 tbsp cornstarch
2 tsp finely chopped rosemary
2 tsp minced garlic
1 tsp cumin
1 tsp paprika
1/4 tsp black pepper
5 hamburger buns

* Flank is higher in fat than the more commonly available leg cut. If you ask the butcher to grind the meat for you, specify that it should be from the flank. The leg is too lean for grilling and will create a tougher burger.


Step 1: Mix all ingredients (except the buns) in a large bowl, using hands. Form into five 3/4″-thick patties. Cover and chill at least 1 hour before grilling.

Step 2: Grease grill, then grill on medium heat for 10-12 minutes, flipping once or twice, or until done. Serve on buns.

Andrew Grinton