Level up your burger game with these Harissa Butter-Stuffed Lamb Burgers. So much flavor basted from the outside in.
This post was sponsored by the American Lamb Board, but all thoughts and opinions are my own.
Whether you are gearing up for a huge end-of-summer party or just looking for a way to cook out this weekend, burgers are always my go-to recipe. Sure, ribs and smoked chickens make my guests elated, but burgers are fun, messy and communal. Something I have a deep love for when it comes to sharing meals with friends and company.
Every time I throw a summertime supper, it’s a burger bash. Because it’s my job to celebrate burgers, and just how amazingly versatile they can be.
When I put out the word for an impromptu recipe testing for these Harissa Butter-Stuffed Lamb Burgers on a crisp mid-week night, friends arrived to help set the table and pour the wine with glee. They knew they would be trying something new and exciting. I want to get people to think of lamb, and all proteins, not just as a particular occasion choice, but a choice for any-day cooking and take the fear out of playing with something new.
Why Lamb Burgers?
Ground American Lamb is typically 80/20 at most grocery stores. To make sure mine stay moist and flavorful with when grilling over high heat, I add a little extra fat, like bacon, or for this recipe, butter. I decided to baste them from the inside with classic North African flavors, pulling from my trip to Morocco. My memories of savoring lamb tagines and keftas and loving the pure spices that made the meat pop totally inspired me and, I wanted to introduce that global inspiration to a new audience at home.
Add compound butter to make things fancy.
I whipped up the compound butter ahead of time, formed the patties and got to socializing answering questions about the meal and just having fun.
That’s another understated perk to burgers; there’s time to cook AND have fun with your guests. It’s social. As I believe, meals should be.
We had an abundance of local squash and tomatoes from our CSA, and I wanted to make use of as much local love as I could. I whipped up a garlic scape pesto and tossed it over freshly sliced squash and local tomatoes with a small crumble of salted feta cheese.
We grilled some corn and sweet potato fries and spiced them lightly with Ras El Hanout, a light Moroccan spice blend.
With fresh olives placed in decorative plates around the table, a smattering of tropical summer florals, and wine glasses filled, we were transported, with all local ingredients to a dinner in the desert. A night I loved sharing with friends as I inspired them to cook a little outside that boring burger box.
Want more lamb ideas? Check out the other lamb burgers and lamb recipes I have in the archives.
If you’ve tried my Hariss Butter-Stuffed Lamb Burger recipe or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 6 tbsp unsalted butter room temperature
- 1 tbsp fresh harissa paste
- Salt and pepper
- 1 ½ lbs ground American Lamb
- 1 teas Ras El Hanout
- 6 buns
- ¼ cup fresh tzatziki sauce
- Lettuce tomatoes, thinly sliced red onion, and cucumber, for topping
- Olives pits removed, if desired
- Place the butter in a bowl and mash with a fork. Stir in the harissa paste and a pinch of salt. Whip together until evenly combined.
- Arrange a square of plastic wrap or wax paper onto a clean work surface and scrape the butter onto the center. Roll into a small log and seal. Place in refrigerator to solidify for at least 1 hour before using.
- In a large clean bowl, combine the lamb with the 1 teaspoon Ras El Hanout seasoning and a sprinkle of salt and pepper.
- Gently, form half of the lamb into 6 patties, about 2 oz each, with shallow indents in the center, like a crater.
- Form the remaining half into 6 thin patties.
- Place a small slice of the prepared harissa compound butter in the center of each crater and top with the thin patties, pinching the edges together securely.
- Cover and set the prepared lamb patties back in the fridge for at least 45 minutes before cooking.
- Preheat the grill for indirect fire. Clean and oil your grates.
- When ready to cook, season the lamb patties liberally with salt. Arrange the patties on the cooler side of the grill and cook to an internal temp of 160, flipping once during cook time.
- Remove from heat and allow to rest. The butter needs to melt through and seep into the burgers. If poked too soon, the hot butter will squirt out.
- Meanwhile, toast the buns.
- When ready to assemble, prep the buns with a smear of tzatziki sauce and a layer of lettuce, tomatoes, red onion and cucumber if desired.
- Serve and enjoy.