Some say they prefer a lamb burger over ground beef. After all, it is rich in amino acids and ground lamb tends to have a higher fat content. Therefore you get a very juicy outcome. For a burger with one of the most tender bites you could imagine, let the meat come to room temperature prior to cooking, and lightly pack the meat mix. This will produce an evenly cooked and juicy burger. We’ve put a Korean twist on this recipe for a tantalizing flavor profile.
What’s Special About Lamb as a Burger?
Lamb offers a distinctive and often more adventurous alternative to the traditional beef burger. What makes it special is its rich, slightly gamey flavor. This makes it more pronounced than beef but still milder than other “exotic” meats like venison. This unique taste pairs beautifully with a set of spices and Asian flavors like in our Korean Lamb Burger recipe below. Lamb burgers also tend to be juicier due to their high fat content. This way, the fat renders nicely during cooking and in turn contributes to a more succulent bite.
Recipe by Veda Sankaran
Photography by Dave Bryce
Story by Star Laliberte
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