Lamb Burger with Roasted Garlic and Shallot Spread

George Levinthal


I love to work with different proteins for my burgers, from beef, to turkey, chorizo, pork, salmon and now lamb. I also try to take traditional burgers and give it a different twist, On this burger, for example, I didn't want to use a tzatziki sauce so I experimented with a sauce using roasted garlic and shallots combined with Greek yogurt and lemon juice. It's been a big hit among my taste testers who loved it and you will too. Enjoy.


★★★★★ 1 vote

1 Hr
10 Min


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2 lb
ground lamb
1-1/2 tsp
kosher or sea salt
1 tsp
fresh ground black pepper
2 Tbsp
fresh chopped mint
2 Tbsp
fresh chopped parsley
1 Tbsp
dijon mustard
1/3 c
romano-pecorino cheese, grated


1/4 c
roasted shallots
2 Tbsp
roasted garlic
1/2 c
plain, greek yogurt
1 tsp
fresh lemon juice
1/2 tsp
lemon zest, grated
1/8 tsp
kosher or sea salt


ciabatta rolls, split
6 slice
beefsteak tomatoes
18 slice
cucumber, peeled, thin
6 slice
red onion, thin
6 slice
bell pepper, cut crosswise
1/2 c
fresh spinach leaves
vegetable oil or spray

How to Make Lamb Burger with Roasted Garlic and Shallot Spread


  • 1For the burgers:
    Combine all of the Burger ingredients in a large mixing bowl. Don’t over mix. Separate into 6 patties, cover, set in the fridge and let them rest. Bring them out about 15 minutes before you are ready to cook them
  • 2For the Spread:
    Wash the unpeeled shallots, 1 large or 2 small should be sufficient, cut off the ends and place on a small baking sheet covered with parchment paper. if the are large, cut them in half
  • 3Cut the top of an unpeeled head of garlic and place on the baking sheet with the shallots. Bake in a 425 deg. pre-heated oven for 35 minutes until they are soft and fragrant. Remove from the oven and let cool slightly so that you can handle them.
  • 4Remove the skin from the shallots and place on your cutting board. Take and peel 4 to 5 cloves of the garlic and place on the cutting board as well. Using the flat edge of a large knife smash the garlic and then chop everything to a fine texture. Place in a small mixing bowl, with the remaining Spread ingredients and combine thoroughly. Cover and refrigerate until needed. This can be made ahead of time.
  • 5Cooking the Burgers:
    Heat a heavy cast iron pan or grill pan on a grill to medium high, brush with oil or spray, press an indentation into the top of each patty with your thumb, and put on the patties. Cook for 4 minutes on each side. Don’t move them until they are ready to turn. Check for an internal temperature of 150 deg. to 155 deg.
  • 6If the temp is too low, turn the heat to low, cover and cook for 2 additional minutes until it's between 150 deg. and 155. Remove from the heat, cover and let rest while assembling the burgers. The residual heat will continue to cook the burgers a little.
  • 7Assembling the sandwich:
    While the burgers are resting, turn the heat back up to medium high, put on the onion slices and cook for a couple of minutes until softened. Do the same with the rolls, toasting slightly.
  • Divide the spinach between the bottom half of each roll followed by the tomato...
    8Divide the spinach between the bottom half of each roll followed by the tomato slices, the bell peppers and the cucumber slices. Place the burger on top and then the onion slices. Spread 1 tablespoon of the spread (be generous) on the top have of each roll, cover and serve.

Printable Recipe Card

About Lamb Burger with Roasted Garlic and Shallot Spread

Course/Dish: Burgers
Main Ingredient: Lamb
Regional Style: Greek
Other Tag: For Kids

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