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Smoked Lamb Burgers with Rosemary Aioli

Smoked Lamb Burgers

A simple recipe for smoked lamb burgers with a rosemary aioli sauce and pickled onions. Includes instructions on how to smoke meat on a simple Weber Kettle Grill.
Cuisine barbecue, bbq, burgers
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Author Mary Cressler, Vindulge

Ingredients

For the Lamb Burgers:

  • 1 ½ lbs of ground lamb
  • 1 tablespoon salt
  • 1 tablespoon freshly ground pepper
  • 4 slices of Havarti cheese or preferred cheese, optional

For the Rosemary Aioli:

  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon
  • 1 tablespoon garlic 2 cloves, finely diced
  • 1 teaspoon fresh rosemary finely diced
  • 1/8 th teaspoon salt
  • Fresh ground pepper just a couple twists (or a pinch)

For the Pickled Onions:

  • 1 sliced red onion
  • 1 cup water
  • 1 cup apple cider vinegar
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoon salt
  • 1/2 tablespoon whole peppercorns

Instructions

For the Lamb Burgers:

  1. In a bowl, gently combine meat and lay flat on a cutting board.
  2. Cut into quarters for equal size burgers, and then shape into patties and season both sides with salt and pepper.
  3. Preheat the smoker to 250 degrees and set for two zone cooking. For more heat control, lay out the two zone pattern with a line of charcoal and wood chunks.
  4. Place patties on the smoker on the indirect side.
  5. If using cheese: cook until internal temperature of patty reads 150 degrees on an instant read thermometer and then place cheese on top to melt, then continue cooking until the burger reads 165 degrees. (Approximately 45 minutes of cook time total but the key is cook to temperature, not time).
  6. If not using cheese: cook until internal temperature of the patty reads 165 degrees. (Again, aim for approximately 45 minutes of cook time total but the key is cook to temperature, not time.)
  7. Serve with favorite accompaniments.

For the Rosemary Aioli:

  1. Combine all ingredients in a small bowl and set aside until serving time.

For the Pickled Onions:

  1. Slice onion and place into a clean mason jar.
  2. Place all other ingredients (except for the onions) into a medium pot and bring to a boil. Once it boils add the mixture to the mason jar. Let cool and put into fridge, can be made days in advance. Allow at least six hours in the pickling liquid for flavor.