Lamb Burgers and Chunky Potato Wedges

Three lamb burgers with chunky potato wedges and sliced pickles in separate bowls.

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
  • (1)
  • 30 M
  • 55 M
  • Serves 6
5/5 - 1 reviews
Print RecipeBuy the Home at 7, Dinner at 8 cookbook

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Ingredients

  • For the chunky potato wedges
  • For the burgers

Directions

Make the chunky potato wedges

Preheat the oven to 375°F (190°C).

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

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.

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.)

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.

Meanwhile, run the buns under the broiler, cut side up, until lightly toasted, about 2 minutes.

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.

Print RecipeBuy the Home at 7, Dinner at 8 cookbook

Want it? Click it.

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.

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Comments

  1. I love lamb and it is pretty much the only meat I cook (husband makes the beef), yet I have never made lamb burgers–only beef burgers, which I don’t particularly like. These burgers are fantastic–and the flavoring is perfect! The potato wedges are like the ones I love that we get in our favorite brasserie. Great recipe!

    1. Hi Igloo, the lamb burgers are a nice change to the normal hamburger. Please let us know if you give them a try.

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