Best 7 Ginger Spice Lamb Burger For One Recipes

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Calling all lamb lovers! Get ready to embark on a culinary journey that will tantalize your taste buds with the perfect combination of sweet, savory, and aromatic flavors. Our guide will unveil the secrets to crafting the ultimate ginger spice lamb burger, designed to satisfy your hunger and leave you craving more. We'll walk you step-by-step through the process of selecting the freshest ingredients, creating a harmonious blend of spices, and cooking the patty to perfection. Along the way, we'll uncover the secrets to creating a burger that is juicy, flavorful, and packed with ginger spice goodness. Whether you're a seasoned grill master or just starting out in the kitchen, this guide will empower you to create a mouthwatering ginger spice lamb burger that will become a staple in your culinary repertoire.

Here are our top 7 tried and tested recipes!

LAMB BURGERS



Lamb Burgers image

I bought a selection of lamb cuts from a CSA and got several one-pound packages of ground lamb. I made the last one tonight, and it was the best of all. Top them with Dijon mayo, tomato slices, and baby greens.

Provided by KLemons

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 30m

Yield 4

Number Of Ingredients 11

1 pound ground lamb
1 4-inch sprig rosemary, chopped
4 sprigs thyme, chopped
1 tablespoon garlic powder
1 pinch salt
1 pinch ground black pepper
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
4 hamburger buns, split and toasted
4 thick slices tomato
1 cup baby mixed salad greens

Steps:

  • Preheat grill for medium heat and lightly oil the grate.
  • Thoroughly mix ground lamb, rosemary, thyme, garlic powder, salt, and pepper together in a bowl; shape into 4 patties.
  • Cook the burgers until they are beginning to firm and are hot and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternately, you can cook the burgers to your desired degree of doneness. Rest burgers while assembling toppings.
  • Mix mayonnaise and mustard together in a small bowl; spread 1 tablespoon of the mixture onto one side of each bun. Put a burger onto each bun and top with tomato and greens. Sandwich with remaining bun half to serve.

Nutrition Facts : Calories 438.5 calories, Carbohydrate 26.1 g, Cholesterol 79.8 mg, Fat 25.9 g, Fiber 2.2 g, Protein 24 g, SaturatedFat 8.1 g, Sodium 501.2 mg, Sugar 1.5 g

SPICED LAMB BURGERS



Spiced Lamb Burgers image

A bright, fresh herb sauce, sliced tomato, and a dollop of cool yogurt balance the warm spices in these burgers.

Provided by Bruce Weinstein

Categories     Lunch

Yield 4

Number Of Ingredients 16

1-1/2 lb. ground lamb
1 Tbs. plus 1/4 cup olive oil; more for the grill
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground ginger
1/2 tsp. ground cinnamon
Kosher salt and freshly ground black pepper
1/4 cup packed fresh flat-leaf parsley
1/4 cup packed fresh cilantro
2 Tbs. packed fresh oregano
1 Tbs. sherry vinegar
1 small clove garlic, minced
1/2 tsp. crushed red pepper flakes
2 6-inch pitas, halved and warmed
Sliced tomato, for serving
Plain Greek yogurt, for serving

Steps:

  • Prepare a medium-high gas or charcoal grill fire. In a large bowl, thoroughly mix the lamb with 1 Tbs. of the olive oil, the coriander, cumin, ginger, cinnamon, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Form into four 1/2-inch-thick burgers.
  • Oil the grill grate. Grill the burgers for 5 minutes, then flip and continue to grill until an instant read thermometer inserted into a burger registers 145°F for medium, about 5 minutes.
  • Meanwhile, put the remaining 1/4 cup olive oil in a mini food processor with the parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, and 1/4 tsp. salt. Process until a coarse paste forms, scraping the sides of the processor at least once.
  • Serve each burger in a pita half with the sauce, sliced tomato, and a dollop of yogurt.

Nutrition Facts : ServingSize 4, Calories 580 kcal, Fat 360 kcal, SaturatedFat 12 g, TransFat 41 g, Carbohydrate 19 g, Fiber 2 g, Protein 32 g, Cholesterol 115 mg, Sodium 750 mg, UnsaturatedFat 25.5 g

FIVE SPICE LAMB BURGERS WITH PICKLED CUCUMBER RELISH AND FIVE SPICE AIOLI



Five Spice Lamb Burgers with Pickled Cucumber Relish and Five Spice Aioli image

Provided by Roger Mooking

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1/2 cup mayonnaise
Juice of 1 lime
2 teaspoons five-spice powder
1 teaspoon coriander seeds
1 tablespoon vegetable oil
1/2 red onion, small diced
1 red finger chile, seeded and diced
1/4 cup white wine vinegar
1/4 cup sugar
1 English cucumber, seeded and diced
Kosher salt
1/2 bunch fresh mint, stemmed and coarsely chopped
2 pounds ground lamb
1 shallot, minced
1/2 tablespoon fresh ginger, minced
1 clove garlic, minced
1 egg yolk
1 tablespoon five spice powder
Kosher salt and freshly ground black pepper
4 buns, for service
1 ripe tomato, sliced

Steps:

  • For the aioli:
  • In a small bowl, mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.
  • For the relish:
  • In a saute pan over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook, stirring frequently, until translucent. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it dissolves.
  • Add the cucumber to the pan, and cook for 5 to 7 minutes over medium heat, and reduce slightly, achieving a light glaze consistency. Season the relish with salt, and let the mixture cool.
  • Just before serving the relish, stir in the mint, and season with salt, to taste.
  • For the burgers:
  • Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, and mix well. Season the mixture with salt, and black pepper. Divide and shape the lamb mixture into 4 (8-ounce) burger patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.
  • Preheat a grill to medium-high and lightly oil the grate. Grill the lamb patties until they are seared on both sides, and cooked through. Remove the patties from the grill, and set aside. Place the buns on the grill, cut-side down, and toast until golden.
  • Put the lamb patties on the toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato.

SPICED LAMB BURGERS



Spiced Lamb Burgers image

This recipe came from a revelation in the '70s, when my friend Semeon Tsalbins introduced me to the lamb burger. It is ground lamb - shoulder is best - highly seasoned and grilled rare. Because lamb is the most full-flavored of the everyday meats, it makes a more delicious plain burger than beef. Cooked with nothing but salt, it's fantastic. Cooked with a variety of spices, as it is here, it's a game-changer. You can also stuff the burger, as Mr. Tsalbins does on occasion, with smoked mozzarella.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, burgers, main course

Time 20m

Yield 4 burgers

Number Of Ingredients 14

1 1/2 pounds boneless lamb shoulder, cut into chunks
1 medium (or 1/2 large) onion, peeled and cut into chunks
1 fresh chili, preferably jalapeño, seeded and minced
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt
freshly ground black pepper to taste
Diced mango to garnish (optional)
green and red pepper to garnish (optional)
red onion to garnish (optional)
scallion to garnish (optional)
shredded carrot to garnish (optional)
shredded lettuce, to garnish (optional)

Steps:

  • If grilling or broiling, heat should be medium-high and rack about 4 inches from fire. Put lamb and onion into a food processor (in batches if your machine is small) and pulse until coarsely ground. Put in a bowl with chili, coriander, cumin and turmeric, and sprinkle with salt and pepper. Mix, handling the meat as little as possible, until combined. Taste and adjust seasonings. Handling meat as lightly as possible to avoid compressing it, shape it into 4 or more burgers.
  • To broil or grill, cook about 3 minutes on each side for rare and another minute per side for each increasing stage of doneness. For stovetop, heat a large skillet over medium heat for 2 or 3 minutes, then add patties; cook, undisturbed, for about 2 minutes, then rotate them so they brown evenly. Turn once and cook for a total of about 6 minutes for rare.
  • Garnish with diced mango, green and red pepper, red onion and scallion, and with shredded carrot and lettuce.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 18 grams, Carbohydrate 4 grams, Fat 37 grams, Fiber 1 gram, Protein 29 grams, SaturatedFat 16 grams, Sodium 481 milligrams, Sugar 1 gram, TransFat 0 grams

BRAISED FIVE-SPICE LAMB SHANKS WITH SOY AND GINGER



Braised Five-Spice Lamb Shanks With Soy and Ginger image

For this recipe, two lamb shanks are seared and then braised for about two hours before being simmered in a fragrant mixture of soy, ginger and a few other things. Sauté some bok choy, stir it into the simmer and serve it all over rice. It is a savory Sunday night supper.

Provided by Mark Bittman

Categories     dinner, quick, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 13

Juice from Slow-Braised Lamb Shanks, plus water or stockto make 1 cup
Meat from Slow-Braised Lamb Shanks
2 tablespoons soy sauce
2 tablespoons minced garlic
2 tablespoons minced ginger
1 tablespoon mirin or honey
2 teaspoons five-spice powder
3 bay leaves
Salt and freshly ground black pepper
2 cups bok choy, choppedinto bite-size pieces
2 tablespoons peanut or other oil
2 cups cooked rice
Chopped scallions for garnish

Steps:

  • Combine all ingredients except the bok choy, oil, rice and scallions in large pot that can later be covered; bring to a boil and simmer, covered, until the flavors have melded, about 15 minutes.
  • Sauté the bok choy in the oil until tender; stir it into the stew at the last minute and serve over rice, garnished with the scallions.

Nutrition Facts : @context http, Calories 105, UnsaturatedFat 1 gram, Carbohydrate 19 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 313 milligrams, Sugar 1 gram

SPICED LAMB BURGER



Spiced Lamb Burger image

As the lamb cooks inside the pita, the fat will render into the bread, creating a crunchy, compact, vibrantly flavored meat pie that's unlike any burger you've ever had.

Provided by Anissa Helou

Categories     Sandwich     Ground Lamb     Grill     Grill/Barbecue     Parsley     Coriander     Cumin     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

2 1/2 pounds ground lamb, preferably shoulder
1 medium onion, very finely chopped
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon ground coriander
3/4 teaspoon ground cumin
1/2 teasoon ground cinnamon
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
1/4 cup olive oil, plus more for grilling
8 thick medium pita breads with pockets

Steps:

  • Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and 1/4 cup oil in a large bowl. Cover and chill at least 1 hour.
  • Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.
  • Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.
  • Do ahead: Filling can be made 8 hours ahead. Keep chilled. Pita breads can be stuffed 1 hour ahead; cover and chill.

GRILLED LAMB BURGERS



Grilled Lamb Burgers image

If you have never prepared lamb burgers, I highly recommend you try this recipe. Serve on hamburger buns with lots of mango chutney and cream cheese. Also good with lettuce, tomato and red onion.

Provided by Jo

Categories     Main Dish Recipes     Burger Recipes     Lamb

Time 35m

Yield 5

Number Of Ingredients 14

1 ¼ pounds ground lamb
1 egg
1 teaspoon dried oregano
1 teaspoon dry sherry
1 teaspoon white wine vinegar
½ teaspoon crushed red pepper flakes
4 cloves garlic, minced
½ cup chopped green onions
1 tablespoon chopped fresh mint, or to taste
2 tablespoons chopped fresh cilantro
2 tablespoons dry bread crumbs
⅛ teaspoon salt
¼ teaspoon ground black pepper
5 roll (blank)s hamburger buns

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Mix the lamb, egg, oregano, sherry, vinegar, red pepper flakes, garlic, green onions, mint, cilantro, bread crumbs, salt, and pepper together in a mixing bowl with your hands until evenly blended. Form into five patties.
  • Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve on buns.

Nutrition Facts : Calories 376.3 calories, Carbohydrate 25.4 g, Cholesterol 113.1 mg, Fat 18.5 g, Fiber 1.6 g, Protein 25.5 g, SaturatedFat 7.2 g, Sodium 369.8 mg, Sugar 3.2 g

Tips:

  • Use fresh, high-quality ingredients: Fresh lamb, vegetables, and herbs will give your burger the best flavor.
  • Grind your own lamb: If you can, grind your own lamb for the burgers. This will give you more control over the texture and flavor of the meat.
  • Mix the lamb with spices and seasonings before cooking: This will help to flavor the meat throughout.
  • Cook the burgers over medium heat: This will help to prevent them from drying out.
  • Use a meat thermometer to ensure that the burgers are cooked to your desired doneness: Lamb burgers should be cooked to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium, or 170 degrees Fahrenheit for well-done.
  • Serve the burgers on toasted buns with your favorite toppings: Some popular toppings include lettuce, tomato, onion, cheese, and bacon.
  • Conclusion:

    Ginger spice lamb burgers are a delicious and easy-to-make meal. They're perfect for a weeknight dinner or a casual weekend lunch. With just a few simple ingredients, you can create a flavorful and satisfying burger that will please everyone at the table.

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