A big, toasted, sesame-seeded hamburger bun, juicy meat, and chunky potato wedges dipped and doused in mayo–tell me a better thing to cook for a bunch of rowdy friends, family members, or kids.–Sophie Wright
LC Some Like it Hot... Note
We think the condiment of choice here is most certainly mayo–whether store-bought or homemade. Although those of you who like things hot may wish to take a cue from Melissa Moran, one of our intrepid recipe testers, who stirred a little harissa into her mayo before slathering it onto the bun for this rather bohemian, North African-minded burger. You may never go back to plain–mayo or burger.
Lamb Burgers and Chunky Potato Wedges
- Quick Glance
- 30 M
- 55 M
- Serves 6
- For the chunky potato wedges
- 6 potatoes, such as russets or Yukon Golds, skins on if desired, cut into 8 or more wedges
- 1 teaspoon ground cumin
- 1 teaspoon hot paprika
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- For the burgers
- 1 3/4 pounds ground lamb
- 1 teaspoon ground cumin
- 1/2 bunch cilantro, finely chopped, or less to taste
- 1 large egg yolk
- 2 tablespoons vegetable oil
- 7 ounces mozzarella cheese, thinly sliced (optional)
- 6 hamburger buns, sliced in half
- 3 plum tomatoes, sliced
- 1 red onion, sliced into rings
- 6 large pickled gherkins, sliced
- Store bought or homemade mayonnaise
- Make the chunky potato wedges
- 1. Preheat the oven to 375°F (190°C).
- 2. Place the potato wedges in a bowl and toss with the cumin, paprika, oil, salt, and pepper. Place the potatoes in a single layer on a baking sheet and roast until they’re golden and cooked through, 25 to 40 minutes, depending on the size of the wedges.
- Make the burgers
- 3. Meanwhile, while the potatoes are in the oven, mix the lamb, cumin, cilantro, egg yolk, salt, and pepper in a bowl. Divide the mixture into 6 portions. Roll each portion into a ball and then gently flatten it into a patty.
- 4. Heat a large ovenproof skillet over medium-high heat. Add the oil and wait until it’s hot but not smoking. Add the burgers, being careful not to crowd the skillet, and cook until they reach the desired doneness, about 5 minutes for medium-rare, depending on the thickness of the burgers. (You may need to cook the patties in batches.)
- 5. If making cheeseburgers, transfer the burgers to a baking sheet and place a layer of mozzarella on each one. Place the sheet of burgers in the oven just until the cheese melts, maybe 2 minutes or so. Leave the burgers in the oven for no more than 5 minutes.
- 6. Meanwhile, run the buns under the broiler, cut side up, until lightly toasted, about 2 minutes.
- 7. Slide the burgers onto the buns and stack them with the tomatoes, onions, and gherkins, if using. Serve with the crisped potato wedges and loads of mayo and ketchup on the side.
Recipe Testers Reviews
This is one of the easiest, most spectacular meals I have ever made. Just as the recipe stated, you can easily have this dinner on the table in an hour. The real hit of the meal was the lamb burger. I followed the instructions exactly–five minutes on each side in a cast-iron skillet–and at this point the temperature was 125°F. I topped the burgers with cheese and put them in the oven for only two minutes. They were perfect! Everyone loved them and thought they were some of the best burgers they’d ever tried. I didn’t peel the potatoes
because I love the skin, and the wedges were cooked through after 25 to 30 minutes in the oven. The spice blend was lovely. I was hoping for crunchy outsides and soft insides, but realized that at 375°F this would not happen.
“Burgers & fries”—a familiar menu, but the use of lamb and cumin gave it an interesting twist which we enjoyed very much. I cooked my burgers for five minutes on each side, and they were just fully cooked and still plenty juicy after sitting in the oven for a few minutes. The recipe’s timing for the potatoes was spot-on as well. Unfortunately the mozzarella’s mild and delicate flavor disappeared behind the spiced burgers. You may want to serve them with a few different kinds of cheese so that your family and friends can see which ones sing to their individual palates.
I served this on “game day.” Some of the people professed that they didn’t care for lamb, but everyone ended up trying a lamb burger and the “non-lambies” converted on the spot. For the burgers: I omitted the cilantro and used fresh buffalo mozzarella for the cheese. I cooked the burgers in a large cast-iron skillet and it ended up taking about nine minutes total for medium burgers. They were juicy and perfect. For the chunky potato wedges: I made these with russet potatoes exactly as instructed, and they were crisp and wonderful after 30 minutes in the oven. I served the burgers and potatoes with standard condiments as well as mayo mixed with some harissa which was very good with them!
I love lamb but don’t cook with it as often as I should, so I was excited to see a recipe for lamb burgers. Lamb pairs very well with cilantro and cumin. The seasonings and egg yolk that went into the burger made for a moist, flavorful burger. The recipe suggests cooking the burgers for five minutes on each side, which I did, and they were perfectly cooked throughout. The recipe also suggests mayo for dipping the potato wedges (which was so delicious!) but I would also recommend spreading a thin layer of mayo on the top bun of the burger as well. I wasn’t sure how the gherkins would taste on the burger, so we did not use those. I was skeptical at first about mozzarella cheese on lamb, but the creaminess and the way it melted on top of the burger was very tasty. Spinach leaves would also be a nice addition. In terms of the potatoes, I loved the paprika and cumin on these. The recipe suggests that it only takes 25 minutes to roast the potatoes, but it actually took me 40 to 45 minutes before they were cooked through. I served these with a side of sautéed spinach and radishes with lemon and it made for a very well-rounded, quick, and deliciously unique dinner last night.