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Lamb burger
Lamb burgersHarry Weir

The Ultimate Lamb Burgers

The general popularity for hamburgers is to be applauded, but why always beef? Lamb makes a fine burger too.



  • 2 teaspoons cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon sweet paprika
  • 1 teaspoon hot paprika
  • 1 pinch cayenne pepper
  • 1 onion, peeled and finely chopped
  • 3 garlic cloves, peeled and finely chopped
  • 1 bunch coriander, leaves and stems roughly chopped
  • 1 bunch parsley, leaves picked and roughly chopped
  • 300g minced lamb
  • 1 tablespoon pine nuts
  • 1 egg, lightly beaten
  • A little oil for frying
  • 1 lemon, quartered


  1. Lightly toast the cumin and coriander seeds in a hot, dry frying pan. Place in a pestle and mortar along with the paprika and cayenne and grind to a powder. Add the onion and garlic and crush to a paste. Add the coriander and parsley and continue pounding until you have a nice, green sticky mess. Combine with the lamb, pine nuts and egg, season with salt and pepper and shape into burgers.
  2. Cook for five minutes on each side or until done to your liking and serve with lots of lemon, some salad and maybe a toasted pitta bread or two.


If you buy mince from a butcher for burgers get them to add in lamb to a ratio of 60 per cent beef, 40 per cent lamb. The flavour is still of beef but there is an added succulence.