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Smoked Lamb Burgers with Rosemary Aioli

Smoked Lamb Burgers Recipe

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.
Course dinner
Cuisine barbecue, bbq, burgers
Keyword how to smoke on a grill, lamb burger recipe, lamb burgers, lamb sandwich, smoked lamb burger
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 836kcal
Cost $24.00


For the Lamb Burgers:

  • 1 ½ pounds ground lamb
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground pepper
  • 4 brioche burger buns
  • 4 slices Havarti cheese or preferred cheese, optional
  • 4 large pieces Romaine lettuce, cut to fit bun

For the Rosemary Aioli:

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

For the Pickled Onions:

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


For the Lamb Burgers:

  • In a bowl, gently combine meat, salt, and pepper.
  • Cut into quarters for equal size burgers, and then shape into patties.
  • Preheat the smoker to 250 degrees Fahrenheit using fruit wood like apple or cherry.
  • Place patties on the smoker and smoke until internal temperature of the lamb reaches 150 degrees Fahrenheit. Then add cheese. About 45 minutes.
  • Continue smoking with cheese and remove the burgers when the internal temperature reaches 165 degrees. About another 15 minutes.
  • Serve with favorite accompaniments.

For the Rosemary Aioli:

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

For the Pickled Onions:

  • Slice onion and place into a clean mason jar.
  • In a small sauce pan, combine water, vinegar, sugar, salt, and peppercorns and stir to combine. Bring to a boil.
  • Once it boils add the mixture immediately to the mason jar with onions. Let cool and put into fridge, can be made days in advance. Allow at least six hours in the pickling liquid for flavor.


Note: We are using a quick pickling method. So these are not meant to be canned and stored long term.


Calories: 836kcal | Carbohydrates: 32g | Protein: 36g | Fat: 62g | Saturated Fat: 24g | Cholesterol: 157mg | Sodium: 3146mg | Potassium: 517mg | Fiber: 1g | Sugar: 27g | Vitamin A: 222IU | Vitamin C: 4mg | Calcium: 223mg | Iron: 3mg