I make these smoked lamb burgers for summer cookouts, camping trips, and backyard gatherings. They’re simple to put together and always go over well. Lamb has a good flavor for smoking, and making your own patties means you know exactly what’s in them.
This recipe walks you through the process in four steps. These burgers are a nice change from beef and work well whether you’re cooking for a crowd or just the family.
No time to read the recipe? Pin it to read later ⤵️
Table of contents
Easy Smoked Lamb Burgers!
Smoking lamb burgers adds flavor that you don’t get from regular grilling or store-bought patties. The smoke complements lamb without being overpowering.
When you make your own patties, you control the seasoning and fat content. It takes a few extra minutes, but the burgers taste fresher and better than pre-made ones. I make these for family barbecues, tailgates, holiday cookouts, and Saturday dinners when I want something different from the usual beef burgers.
What You Need for Lamb Burgers
- 1.5 lbs Lamb Mince (80% – 20% meat-to-fat ratio)
- Hamburger Buns of your choice (we love brioche)
- 1 raw onion (finely diced)
- 2 garlic cloves
- 1 cup parsley
- 5 mint leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp organo
- 1 tsp paprika
- .5 tsp cayenne (if you want it spicy)
- 1 tsp ground cumin
Mint Vinaigrette (Optional)
- 1/2 cup olive oil
- Juice of 2 lemons
- 1/2 cup of washed fresh mint leaves
- 1 tsp Dijon mustard
- Pinch kosher salt
- Pinch brown sugar
- 2 garlic cloves (chopped)
How to Make Traeger Lamb Burgers
Step 1: Making The Burger Patties
Finely dice the onions with a sharp knife. Add the ground lamb mince to a large mixing bowl, along with the onions, minced garlic, chopped parsley, and mint; season with oregano, paprika, cayenne salt, and pepper, and drizzle with olive oil.
Mix with your hands until evenly incorporated, then divide into desired portions (1lb usually makes 6 burgers). Cover and refrigerate until required.
Step 2: Making The Mint Vinaigrette
Load the pellets, set the grill temperature to 250°F, and once the grill reaches temperature, make the vinaigrette. Combine the ingredients in a food processor and pulse until the desired consistency is reached. Mint goes well with lamb and provides a bit of acidity to cut through the fat. This fresh vinaigrette can also jazz up salads. Store covered and refrigerated for up to 2 weeks.
Step 3: Smoking The Burgers
Place the burgers directly on the grill grates, close the Traeger’s lid, and cook until they reach an internal temperature of 150°F.
Place a cheese slice on the top of each burger. Cut and place your burger buns directly on the grill grates.
Cook with the grill lid open until they reach an internal temperature of 165°F. Warm the buns, being careful not to burn them; you want char marks.
Step 4: Build Your Burgers
Soak each cut side of your bun in a tbsp of the vinaigrette. Build the burger how you want to….No judgment here.
What Temperature Do I Set The Traeger
Smoked at 250°F, these burgers are best cooked over low, indirect heat. This temperature and smoking time allow the smoke flavor to infuse and form a crust.
How Long Do You Need to Smoke Lamb Burgers?
At 250°F, lamb burgers will take roughly 30-40 minutes to cook. Your preferred doneness is another factor that might affect the cooking time. However, the only way to be sure is to monitor the internal temperature accurately.
Choosing The Right Wood Pellets For Burgers
Lamb works well with hickory and mesquite, but if you prefer a lighter-flavored smoke, try applewood or cherrywood.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Serve With Your Lamb Burgers
- Grilled Lamb Kofta
- Roasted Whole Sweet Potato
- Cheesy Potato Casserole
- Pickled Cucumber
- Traeger Mashed Potatoes
Looking For More Lamb Recipes?
Love lamb? Me too! Here are some of my favorite lamb recipes.
Traeger Smoked Lamb Burgers
Equipment
- Traeger Smoker
- Traeger hickory pellets or wood chips
- Digital Thermometer
- Spatula
- Mixing bowls
- Knife
- Food processor
Ingredients
- 1.5 lbs Lamb Mince 80% – 20% meat-to-fat ratio
- 6 whole Hamburger Buns of your choice
- 1 whole yellow onion finely diced
- 2 cloves garlic
- 1 cup fresh parsley, chopped
- 5 whole mint leaves
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- .5 tsp cayenne (optional)
Mint Vinaigrette Ingredients
- ½ cup olive oil
- 2 whole lemons, juiced
- ½ cup washed fresh mint leaves
- 1 tsp Dijon mustard
- 1 tsp Pinch kosher salt
- 1 tsp Pinch brown sugar
- 2 cloves garlic (chopped)
Instructions
- Finely dice the onions with a sharp knife. Add the ground lamb mince to a large mixing bowl, along with the onions, minced garlic, chopped parsley, and mint; season with oregano, paprika, cayenne salt, and pepper, drizzle with olive oil.
- Mix until evenly incorporated with your hands, and divide into desired portions (1lb usually makes 6 burgers). Cover and refrigerate until required.
- Combine the ingredients in a food processor and pulse to your desired consistency.
- Mint goes well with lamb and provides a bit of acidity to cut through the fat. This fresh vinaigrette can also jazz up salads. Store covered and refrigerated for up to 2 weeks.
- Load the pellets, set the grill temperature to 250°F, and wait until up to temp. Place the burgers directly on the grill grates, close the Traeger’s lid and cook until they reach an internal temp of 150°F.
- Place a cheese slice on the top of each burger. Cut and place your burger buns directly on the grill grates.
- Cook with the grill lid open until they reach an internal temperature of 165°F. Warm the buns, being careful not to burn them; you want char marks.
- Soak in a tbsp of the vinaigrette on each cut side of your bun. Build the burger how you want to….No judgment here.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
