Juicy Lamb Burgers with Oats & Tomato Sauce
These Easy and Tasty Lamb Burgers are absolutely delicious. They are a wonderful variation of traditional hamburgers.
Equipment
Large mixing bowl
Rimmed baking sheet or broiler pan
Instant-read thermometer
parchment paper
sharp knife
Ingredients
- 1 cup tomato sauce - 8 fl oz / 240ml, pasta sauce or Neapolitan sauce
2 pounds ground lamb (minced lamb) - minced lamb, about 900g
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon garlic powder
1 teaspoon ground black pepper
½ cup white onion - finely chopped, about 75g- ½ cup rolled oats - old-fashioned, not instant, about 45g
8 medium hamburger buns
8 leaves romaine lettuce
1 large red onion - thinly sliced
½ cup ketchup - for serving (tomato sauce in Australia and UK)
Instructions
- In a large mixing bowl, gently combine the ground lamb, tomato sauce, rolled oats, finely chopped white onion, salt, dried basil, garlic powder, and black pepper. Mix just until the ingredients are evenly distributed — stop as soon as you no longer see dry pockets of oats or clumps of onion. Do not overwork the mixture.1 cup tomato sauce, 2 pounds ground lamb (minced lamb), 1 teaspoon salt, 1 teaspoon dried basil, ½ teaspoon garlic powder, 1 teaspoon ground black pepper, ½ cup white onion, ½ cup rolled oats
- Divide the mixture into 8 equal portions. Shape each into a ½-inch (1.25cm) thick patty. Press a shallow thumbprint into the centre of each patty — this prevents them from puffing up under the broiler and ensures even cooking.
- Position an oven rack 4–5 inches from the broiler element. Place patties on a rimmed baking sheet or broiler pan. Broil for 4–5 minutes per side until the internal temperature reaches 160°F (71°C) for medium-well doneness. Note: the tomato sauce in the mix can tint the meat pink even when fully cooked, so use an instant-read thermometer rather than relying on colour alone.
- Toast the hamburger buns lightly if desired. Place a lamb patty on each bun and top with romaine lettuce, sliced red onion, and ketchup. Serve immediately.8 medium hamburger buns, 8 leaves romaine lettuce, 1 large red onion, ½ cup ketchup
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 4 days. Freeze individually on a parchment-lined baking sheet until solid, then transfer to a zip-lock bag for up to 3 months.
Make-Ahead: Shape raw patties up to 24 hours ahead. Stack with parchment paper between each patty and refrigerate covered.
Reheating: From fridge — covered skillet over medium heat, 3 minutes per side. From frozen — 350°F / 175°C oven, 15–18 minutes (cover with foil for the first 10 minutes).
Substitutions: Swap oats for breadcrumbs (use gluten-free breadcrumbs if needed). Swap tomato sauce for tomato paste mixed with 2 tablespoons water for a more concentrated flavour. For cheese, crumble feta over the patties during the last minute of broiling — feta's saltiness complements lamb far better than cheddar or American cheese.
Pro Tips: Mix gently just until combined — overworking ground lamb compacts the fat and proteins, producing dense, rubbery patties. Press a shallow thumbprint in the centre of each patty to prevent puffing under the broiler. Let patties rest for 2 minutes after broiling so juices redistribute before serving.
Nutrition
Serving: 1servingCalories: 502kcalCarbohydrates: 35gProtein: 25gFat: 29gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 83mgSodium: 719mgPotassium: 615mgFiber: 3gSugar: 9gVitamin A: 2678IUVitamin C: 7mgCalcium: 110mgIron: 5mg
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