Jamie Oliver Lamb Burgers

There’s something irresistibly hearty and comforting about Jamie Oliver Lamb Burgers. The rich flavor of lamb combined with fresh rosemary and thyme creates a bold and herby bite that’s both rustic and gourmet. When I first made these burgers, I was surprised at how quick they came together—and how fancy they felt on the plate. (inspired by Jamie Oliver)

Ingredients Needed

For the Lamb Patties:

• 1 pound ground lamb
• 1 tablespoon garlic powder
• 1 4-inch sprig rosemary, chopped
• 4 sprigs thyme, chopped
• 1 pinch salt
• 1 pinch ground black pepper

For the Sauce:

• 3 tablespoons mayonnaise
• 1 tablespoon Dijon mustard

To Serve:

• 4 hamburger buns, split and toasted
• 4 thick slices tomato
• 1 cup baby mixed salad greens

How To Make Jamie Oliver Lamb Burgers

Prep the Grill and Mix the Meat:
Start by preheating your grill to medium heat. Lightly oil the grate—this helps stop the burgers from sticking later on. In a large mixing bowl, combine the ground lamb with garlic powder, chopped rosemary, thyme, salt, and black pepper. Use your hands to mix it all together, but don’t overwork it—you want the burgers tender, not tough.

Shape and Grill the Patties:
Divide the mixture into four equal portions and gently form into patties. Place them on the hot grill and cook for about 5 minutes on each side. You’re looking for a medium doneness where the inside is still slightly pink—around 140°F (60°C) on an instant-read thermometer.

Make the Sauce:
While the burgers are grilling, mix the mayonnaise and Dijon mustard in a small bowl. This creamy, tangy sauce gives a fantastic contrast to the savory lamb.

Assemble the Burgers:
Once the patties are done, grab your toasted buns. Spread a tablespoon of the mayo-mustard sauce on the bottom bun, then add a lamb patty. Top with a juicy tomato slice and a handful of baby salad greens. Finish with the top half of the bun, and you’re ready to serve.

Why I Love This Recipe

I made these on a Friday night when I wanted something easy but satisfying. The fresh rosemary and thyme really lift the flavor of the lamb, and the Dijon mayo gives just the right amount of zing. My family devoured them, and they’ve already requested a repeat next weekend. It’s a clever little twist on classic burgers that feels like a treat without any fuss.

Recipe Tips

• Use Fresh Herbs: Fresh rosemary and thyme add a much deeper flavor than dried.
• Go Easy on the Mixing: Overworking the lamb can make the patties dense. Mix just until combined.
• Oil the Grill: Prevent sticking by brushing your grill grate with a little oil before cooking.
• Custom Sauce: Add a little lemon juice or chopped herbs to the mayo for an extra punch.
• Cheese Optional: A slice of feta or goat cheese on top works beautifully with the lamb.

How To Store This Jamie Oliver Lamb Burgers

At Room Temperature:
Keep burgers out no more than 2 hours. After that, they need to be stored in the fridge.

In the Fridge:
Store any leftover cooked patties in an airtight container for up to 3 days.

In the Freezer:
Wrap individual patties in plastic wrap and store in a freezer-safe container or bag for up to 3 months.

Reheating:

• Oven: 350°F for about 10 minutes.
• Microwave: Medium setting for 1–2 minutes.
• Air Fryer: 350°F for 2–3 minutes.

Nutrition Facts (per serving)

• Calories: 682
• Carbs: 28g
• Protein: 46g
• Fat: 42g
• Sugar: 6.4g
• Fibre: 3g
• Sodium: 699mg

Let’s Answer a Few Questions!

How do I prevent lamb burgers from sticking to the grill?
Totally! Just make sure your grill is hot and lightly oiled before placing the patties down.

Can I cook these indoors?
Yes, you can! Use a grill pan or a heavy skillet on the stovetop and cook for 4–5 minutes per side.

What if I don’t like mustard?
No problem—swap it for ketchup, sriracha mayo, or even hummus for a Mediterranean vibe.

Can I make these ahead?
Absolutely. Form the patties and refrigerate them for up to 24 hours before grilling.

What toppings go best with lamb burgers?
Try feta, tzatziki, red onion, or even grilled eggplant for extra flavor.

Try More Recipes:

• Jamie Oliver Zucchini Carbonara
• Jamie Oliver Beef Stroganoff
• Jamie Oliver Pickled Red Onions