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My Winning Lamb Smash Burger



This is the ultimate lamb smash burger recipe, complete with feta cheese, homemade spicy tomato jam, and fresh cilantro for a gourmet twist on the American classic!


The first ever on-camera video I did at Buzzfeed Tasty was a burger competition where I made my feta stuffed lamb burgers, judged by the lovely Rie McClenny. 


Spoiler alert: I won the burger competition with this recipe, so you can trust it's a good one!


Well, that was six years ago, so I thought it was time to give that recipe an update 😉


This recipe makes four double lamb smash burgers, but you can make eight singles if you prefer them, just make sure to get extra burger rolls. 


 

Makes 4 double lamb smash burgers 


For the spicy tomato jam: 

1/2 yellow onion, roughly chopped

1 pound tomatoes, roughly chopped

1/3 cup brown sugar

1 teaspoon red chili flakes

Juice of 1 lemon

Heavy pinch of salt


For the lamb smash burgers: 

1/2 yellow onion

Handful cilantro leaves

1 pound ground lamb (80% meat 20% fat)

Salt

Black pepper

Ground cumin

4 ounces feta cheese

4 burger buns (potato rolls preferred)

Dijon mustard

Sliced pickles (bread and butter preferred)

Spicy tomato jam


For the spicy tomato jam: 

  1. Pulse the onions in a food processor or finely chop with a knife, then add to a medium bowl. 

  2. Pulse the tomatoes in a food processor or finely chop with a knife, then add to the same bowl. 

  3. Add all the jam ingredients to a medium-sized cold skillet. Avoid using a narrow saucepan; the greater surface area helps the jam caramelize better.

  4. Turn on the heat to medium and simmer the jam, stirring occasionally.

  5. Cook until the jam thickens and turns dark red, and in the meantime, prepare the burgers. 


For the lamb smash burgers: 

  1. Using a mandolin or a very sharp knife, slice the onion as thin as possible and add to a small bowl. Finely chop the cilantro and add to a second small bowl. 

  2. Cut parchment paper into eight squares, larger than the size of smash burger patty you want to make. 

  3. Divide the lamb mince into 2-ounce balls. Place each ball between two pieces of parchment paper, then smash them with a heavy object like a skillet or Dutch oven. 

  4. Season the top side of the patties with salt, pepper, and cumin. Keep the patties between the parchment paper so you can stack them beside your stove or grill. 

  5. Toast the burger buns in a cast-iron pan or griddle. Arrange the buns on a serving plate, and dress the bottom buns with a spread of Dijon mustard and a layer of pickles.

  6. Heat a skillet or grill on medium-high heat, and when it’s hot, cook the lamb patties spice-side down in batches for a few minutes or until the edges begin to brown. 

  7. Season the top side with the same spices, add a small handful of the shaved onions, then flip the patties to cook the other side. Top with some crumbled feta and cilantro, and cook until the bottoms are browned. Cover briefly with a lid to soften the feta if needed. 

  8. Stack the patties to make a double smash burger and place them on the prepared bottom buns.

  9. Top with a generous helping of spicy tomato jam and the top buns, then serve immediately.

 


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