Lamb Burgers Recipe - The Big Man's World ® (2024)

FAQs

What cut of lamb is used for burgers? ›

Location: The front shoulder of the lamb. Fat Content: High. Flavor: Very well balanced with a large amount of fat, a bit of sour grassiness, and plenty or rich, deep lamb flavor. The equivalent of the beef chuck, it similarly is the best single-cut piece for making burger meat out of.

Choosing between lamb and beef ground meat ultimately comes down to personal preference and the dish you're making. If you prefer a slightly milder and sweeter flavor with fewer calories, lamb may be the way to go. If you prefer a rich and meaty flavor with more fat and calories, beef may be your best bet.

Anyway, here's how it works: cut the meat into 1-inch cubes and freeze them for 30 minutes. Freezing the meat helps it to "grind" more evenly and prevents the processor from overheating the lamb in the process. Put the meat in the processor in batches and pulse until it gets to the desired consistency.

Eggs, flour, breadcrumbs and/or milk are often used to bind, however these agents either don't bind, are poor binders, or interfere with binding. The most effective binding agent is salt. It is worth understanding this process so that it can be manipulated to get the result you like.

One of the most important steps to making hamburger patties from scratch is binding the ingredients together. If they aren't bound well, the patties will start to fall apart as soon as you start cooking them. The most commonly used binding agent for hamburger patties is eggs.

If we look at fatty acids, like CLA and omega-3's, lamb comes out victorious and can be seen as marginally healthier. If we look at vitamins, like B12 and zinc, beef comes out victorious. The bottom line is both are excellent and both should be eaten with abundance!

Lamb is meat from a young sheep, usually under a year to eighteen months old, while mutton comes from an older sheep, often three years old or more.

What about pink lamb? It depends on how the lamb or mutton has been prepared. A rare, or pink, lamb chop that has been seared well on the outside should be fine because any bacteria on the outer surface will have been killed by the heat. But minced or diced lamb or mutton should never be served pink.

Because so few states in America initially raised sheep, the cost for lamb meat would be higher than other meats. This cost barrier prevented many Americans from even trying lamb meat. This initial barrier has made it difficult for lamb meat to gain popularity in the US.

The distinct game flavor of either birds or animals will be milder after soaking the meat overnight in the refrigerator in either a salt or vinegar solution.

Why does my ground lamb taste gamey? ›

Older lamb, known as mutton, and certain breeds, may have a stronger aroma, so talk to your butcher about the types of lamb that they sell and which will have the least odour when cooking. Depending on the age and type of your lamb, it can present a more gamey taste and lamb smell than the beef that you're used to.

When shaping the lamb patties, handle the mixture gently to avoid overworking the meat. Overmixing can lead to a denser texture and potentially cause the burgers to fall apart. Use a light touch to shape the patties without compacting the meat too tightly.

You'll want one that has enough fat to make the ground meat bind together, but is lean enough to be adaptable to flavors. For that, there is no better cut for lamb burgers than the shoulder.

Lamb patties and ground lamb mixtures such as meat loaf should be cooked to an internal temperature of 160°F (71.1° C), and measured with a food thermometer before removing meat from the heat source. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Adding an egg per 1–2 lbs of 90–95% lean will do fine. So, one of my favorite burgers has an egg, some bread crumbs and a package of onion soup mix…. It kinda like miniature meatloaf burgers. But, patties that fall apart are often due to over handling the meat.

You can use a binder in burgers to help hold them together. Common binders include eggs, breadcrumbs, or ground flaxseed mixed with water. These ingredients help to bind the meat, seasonings, and other ingredients together, making the patty more stable and easier to handle while cooking or grilling.

The most likely cause is that your meat is too lean. Fat is required to help hamburger hold together.

After flipping the burger, a slice of American (or cheddar) cheese is added to one of the patties, and the second patty is placed directly on top. This way, the cheese gets heated from both sides simultaneously and rapidly melts, helping the patties stay together on their trip to the bun.