Smoked Lamb Burger
Juicy ground lamb patties are seasoned with oriental spices and hot smoked in the smoker before being quickly seared on the grill grate for a perfect crust. The smoke from cherry and beech wood gives the lamb a subtle depth that surpasses classic burgers. A must for all lamb lovers.
Ingredients(for 1 kg)
Instructions
Preparation
15 min + 30 min chillingAdd all spices and mint to the ground lamb and mix evenly – do not overknead. Shape into patties of 180–200 g, press a slight indentation in the centre with your thumb and chill for 30 minutes.
Smoking
45–60 minSet smoker to 120–130 °C with cherry and beech wood. Place patties indirectly on the grate and smoke until core temperature reaches 65 °C. Turn once carefully during this time.
Final Searing
2–3 minBring grill grate to high heat. Sear patties on each side for 1–1.5 minutes until core temperature reaches 70–72 °C and a crust has formed. Rest briefly and serve in burger buns.
Pro Tip
A small indentation in the centre of each patty prevents doming during cooking. For optimal juiciness, only turn once and do not press down on the meat.
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