Who doesn’t love the first bite of a juicy burger? But have you ever made your burgers from scratch? This lamb burger is super simple, and they are mighty delicious! Perfect for a summer cookout, weeknight dinner, or a camping trip. Follow my four simple steps for these smoked lamb burgers below!
Why You’ll Love These Smoked Lamb Burgers!
You thought burgers were delicious? Wait until you smoke your burgers! It adds a whole new level of flavor!
Forget the store-bought patties! While convenience and cost are big draws, homemade lamb burgers offer a whole new level of flavor and satisfaction.
Crafting your own burgers means:
- Total control: Choose your favorite cuts, seasonings, and fat content.
- Healthier options: Easily reduce unwanted additives and excess fat.
- Endless creativity: Experiment with different ingredients and flavors.
- Precision cooking: Easily determine cook times for your desired doneness.
From thicker patties to unique meat blends, the possibilities are endless! Don’t be put off by a little extra prep time. Trust me, these homemade smoked lamb burgers are worth it!
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 Ingredients
- 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 Smoked 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, 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.
Step 2: Making The Mint Vinaigrette
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.
Step 3: Smoking The Burgers
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.
Step 4: Build Your Burgers
Soak in a tbsp of the vinaigrette on each cut side of your bun. 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 with lower and 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 accurately monitor the internal temperature.
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.
What to Serve With Your Lamb Burgers
Even the most delicious burgers need sides! Here are some of my favorites
Sweet Potato Chips
Smoked Pickles
Greek Salad
Looking For More Lamb Recipes?
Love lamb? Me too! Here are some of my favorite lamb recipes.
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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.
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