Korean Lamb Burger

Some say they prefer a lamb burger over beef. It is rich in amino acids, and ground lamb tends to have a higher fat content, therefore producing 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.

Korean Lamb Burger Recipe


1.5 lb ground lamb
3 finely minced scallions (green parts only)
1/2 cup finely mince onion
2 tsp grated ginger
3 large cloves of garlic crushed to a paste
½ Asian pear or 1 bosc pear, peeled and grated
¾ tsp doenjang (Korean fermented soybean paste) mixed with ½ tsp of water to dissolve
1 tbsp Korean soy sauce
1 tsp mirin
2 tsp dark corn syrup
1 tsp brown rice vinegar
½ tsp black pepper
½  tsp salt
Sprinkle of Ajinomoto (if using)
3 tbsp softened butter
2 slices white bread, but if bread is larger, then 1 piece will suffice
⅔ cup milk to soak the bread

For the seasoned mayonnaise:
⅔ cup mayonnaise
1 tbsp finely minced scallions- only green parts (approx.2 scallions)
½ tsp gochujang
½ tsp gochugaru
⅛ tsp salt
⅛ tsp black pepper
½  tsp sugar

Mix together mayonnaise with all the other ingredients.


  1. Place the bread in a bowl and pour the milk to soak the bread completely. Set this aside.
  2. Then add all the remaining ingredients for the burgers, except the softened butter and soaked bread, to the ground lamb and gently combine.
  3. Next, add the soaked bread to the meat and use your hands to incorporate the bread evenly. Then do the same with the softened butter.
  4. Oil your hands and form the burger patties. Grill or pan cook the patties until the internal temperature reaches 160 degrees. Once cooked, serve the burgers on buns spread with seasoned mayonnaise and kimchi.

Recipe by Veda Sankaran / Photography by Dave Bryce / Story by Star Laliberte

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