Idaho Lamb Burgers Recipe

Name: Idaho Lamb Burgers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes; 1 1/2 teaspoons kosher salt, divided; 1/2 teaspoon pepper, divided; 1 tablespoon chopped chives; 2 tablespoons vegetable oil, divided; 1 pound ground lamb, such as Lava Lake Lamb*; 4 slices (4 oz.) sheep's-milk cheese, such as Lark's Meadow Farms*; Onion rolls, split; 4 leaves butter lettuce; 3 tablespoons mayonnaise; 1 to 2 tsp. Dijon-style mustard, such as Sun Valley* Chardonnay Wine Mustard

Servings: persons

8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes
1 1/2 teaspoons kosher salt, divided
1/2 teaspoon pepper, divided
1 tablespoon chopped chives
2 tablespoons vegetable oil, divided
1 pound ground lamb, such as Lava Lake Lamb*
4 slices (4 oz.) sheep's-milk cheese, such as Lark's Meadow Farms*
Onion rolls, split
4 leaves butter lettuce
3 tablespoons mayonnaise
1 to 2 tsp. Dijon-style mustard, such as Sun Valley* Chardonnay Wine Mustard

1
Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.
2
Heat grill to medium (350u00b0 to 450u00b0). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.
3
Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.
4
Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.
5
*Available at lavalakelamb.com, larksmeadowfarms.com, and sunvalleymustard.com
6
Note: Nutritional analysis is per burger.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes, 1 1/2 teaspoons kosher salt, divided, 1/2 teaspoon pepper, divided, 1 tablespoon chopped chives, and more.

Yes, Idaho Lamb Burgers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Idaho Lamb Burgers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions