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Traeger Smoked Lamb Burgers

Charlie
Level up your burger game with these delicious and simple smoked lamb burgers. Thery are perfect for a cookout, summer weeknight dinner or camping
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course lunch, main, Main Course
Cuisine American
Servings 6 serves
Calories 492 kcal

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.
Keyword Lamb, lamb burgers