Lamb Burgers topped with Sautéed Veggies

I love lamb’s succulent flavor. Lamb burgers are delicious, so Josh and I decided to make some.

Considering what we had lying around the house, we decided to top them off with some sautéed mushrooms and onions and sautéed zucchini. I probably would’ve used a grill, especially for the burgers and zucchini, if I had one (also if it wasn’t -30 Celcius/-22 Fahrenheit). We do have a George Foreman, but sometimes those are just a pain in the ass.

I took inspiration from  Canadian Living’s 5 Best Lamb Burgers:


Well, here it is:

Lamb burgers

  • 1 lb. ground lamb
  • 1 small onion
  • 1 clove garlic
  • 1 pinch each of cumin, chili, turmeric
  • 1 tsp minced coriander
  • 1 tiny pinch each of parsley, oregano
  • 1 tiny squirt lemon juice

First, lightly sauté the the finely chopped garlic and onion in some olive oil for about 5 minutes. Add a pinch each of cumin, chili, and turmeric, giving the onion and garlic a nice orangey color. If you’re feeling lazy you could skip this step and add the onions and garlic raw, but I think this brings out the flavors nicely.

In a mixing bowl, combine the ground lamb with the spiced/sautéed onions and garlic. Add the coriander, parsley, oregano, and a small squirt of lemon juice. Mix the ingredients with your hands (or a spoon) and then form patties. I made 6 patties that were a bit bigger than slider-size.

Drop the lamb burgers into a large frying pan. They’ll take about five minutes on each side; flip them once. They let off a lot of grease, so I’d definitely recommend draining the grease at least once. If you’d like, melt some cheese on them as well (I used my delicious Trader Joe’s sliced goat cheese and Josh opted for his favorite cheddar).

Sautéed veggies: mushrooms and onions/ zucchini

  • 1 large onion
  • 5-6 mushrooms (we used cremini)
  • Worcestershire sauce (we used quite a bit, 1/2-1 tablespoon will work)
  • Pinch of salt, plenty of fresh black pepper 

Pretty straightforward. Slice the onions (don’t chop!) and mushrooms. Throw them in a frying pan with a bit of olive oil, salt, and pepper. When they start to soften, add the worcestershire sauce and let them get nice and soft for a few more minutes. Worcestershire sauce has such great flavor and works perfectly with the mushrooms, onions, and lamb.


  • 1 zucchini
  • Olive oil
  • 1 tsp dired basil
  • salt, pepper

Cut the zucchini into on a sharp angle (it looks nice and zucchini is just more fun to eat that way). Throw the slices in a frying pan on medium heat with a bit of oil, salt, pepper, and dried basil. Flip them every few minutes and they should take between 7-10 minutes to get nice and soft and even a bit brown.

With the different components finished, dress your burger however you like. I had mine on Udi’s gluten free bread with a bit of ketchup, the zucchini, the mushrooms and onions, and of course, some hot peppers. Josh had his on a pita.

All Dressed

All Dressed

The burgers were delicious. Lamb on its own is packed with flavor, and the spices went really well together. That being said, if I made lamb burgers again, I might skip a few of the toppings. I’m always one for lots of flavor, but I have to admit there was a lot going on with this one. Nevertheless, however you decide to eat the burgers, I’m sure they’ll make your mouth water.