*Back *Print Recipe

Lamb Burger with Chimichurri Mayo

You’ll want to slather this Chimichurri mayo on everything.

Prep Time

20 minutes

Cook Time

18 minutes




Extra-virgin olive oil

1 large Red onion, diced

Kosher salt

Pinch crushed red pepper

2 cloves Garlic, minced

1 1/2 lbs Ground lamb

2 sprigs Fresh oregano, finely chopped

2 tsp Coriander

1 1/2 tsp Cumin

Zest of 1/2 Lemon

4 slices Havarti cheese

1/2 cup Mayonnaise

3-4 Tbsp Tulkoff Chimichurri Sauce

4 Burger buns

1 Tomato, sliced



In a large sauté pan over medium-high heat, add olive oil, onions, salt and crushed red pepper. Cook for 3 to 4 minutes, then add garlic and cook for 2 to 4 more minutes. Turn the heat off and let cool.

In a large bowl, combine the lamb, onion mixture, oregano, coriander, cumin and lemon zest and 1/2 cup of water.

Form mixture into 4 equal patties, using your thumb, make a 1-inch-wide indentation in the center of each patty in order to help the burgers cook more evenly. Season patties with salt and pepper.

Place patties on a grill or grill pan, indentation-side up, and cook about 4 to 5 minutes per side, or until desired doneness. When patties are almost done cooking, top with cheese to melt. Remove the burgers and let rest about 3 minutes.

In a small bowl, mix the mayonnaise and Chimichurri to combine.

To assemble: Top bottom bun with lettuce, lamb patty, tomato, Chimichurri mayo and top with the bun and serve immediately.