Lamb Burgers and Chunky Potato Wedges

Lamb Burgers and Chunky Potato Wedges Recipe

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 Recipe

  • 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
  • Ketchup


  • 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.
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