Grilled Lamb Burger with Bacon & Mint-Jalapeño Chimichurri
This Grilled Lamb Burger with Bacon & Mint-Jalapeño Chimichurri is not your average lamb burger! Nope! A next-level burger featuring savory ground lamb simply seasoned with only kosher salt and black cracked pepper, but topped with smoked provolone cheese, thick-cut applewood smoked bacon, and a bold punchy chimichurri sauce full of mint, jalapeños and lime.
Anyone that knows me well, knows that the sauce in most any dish, is everything to me. I’m a firm believer that sauces are really what take good cooks to being great cooks.
So…chimichurri. A traditional herb sauce, originating in Argentina and Uruguay, made of fresh herbs, garlic, vinegar and chilies and served over grilled meats.
In this recipe, I have take that general concept and changed up the flavors and made a thicker texture to work for this grilled lamb burger. I really hope you like it!
And if you’re looking for another fun burger that can be grilled or made in the air fryer, you’ve got to try The Best Juicy Asian Chicken Burger!
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make these delicious Grilled Lamb Burgers:
Ingredient Notes & Substitutions
The ingredients to make these Lamb Burgers are easy to find and readily available at most any grocery store. If you’re able, I would highly recommend grabbing anything you can at your local farmer’s market or from your garden for maximum flavor.
Here are a few ingredient notes:
Ground lamb: Be sure to seek out a high quality ground lamb that features some fat for juiciness – it will make for a much tastier burger. You can substitute beef in this recipe if you prefer – just know that the flavor profile will be different.
Mint & parsley: These herbs are a flavor match made in heaven with lamb. I encourage you to use them, as the recipe calls for, and not entertain the idea of substitutions. Be sure to find some nice fresh large bunches.
Jalapeños: The jalapeños supply the heat in this version of chimichurri sauce. The amount that you choose to use, is completely dependent on your tastes. If you prefer it on the milder side, I would recommend starting with one pepper and going from there. It’s important to taste as you go, as jalapeños can be all over the place with the amount of heat they provide from pepper to pepper. You can substitute another variety of hot pepper or you can use red chili flakes.
Smoked provolone: This cheese is so delicious and adds a smoky note to this finished burger that I just love. Slice your cheese thick – or double up slices. You can substitute smoked mozzarella or smoked gouda if you prefer.
Bacon: A thick-cut applewood smoked bacon adds a smoky salty note to the burger that is just the perfect exclamation point, in my opinion. Substitute your favorite bacon or you can leave it out altogether.
Let’s Make These Lamb Burgers with Bacon & Mint-Jalapeno Chimichurri Together: STEP BY STEP
Be sure to check out the full recipe and ingredient list in the recipe card below
Steps 1 & 2:
First, take the lamb out of the refrigerator to let it come to room temperature, and start cooking the bacon.
While the bacon is cooking, add all of the ingredients for the chimichurri into the bowl of a food processor and process until a pesto-like consistency is formed. If you don’t have a food processor, you can just chop everything by hand.
Steps 3 & 4:
Preheat the grill to high and divide the lamb and form equal sized burgers. Season them generously on both sides with kosher salt and black pepper.
Reduce the heat of the grill to medium high and add the burgers, grilling for about 5 minutes.
Steps 5 & 6:
Flip the burgers and cook for about another 5 minutes. Add the cheese and let it melt over low heat. This is also a great time to toast the buns.
Remove from the grill and let rest for 5 minutes before serving. To assemble, add some chimichurri to the bottom of the bun and top with a handful of arugula. Next, add the burger and top with bacon and then more of the chimichurri.
Natalie’s Top Tips
- Bring your lamb burgers to room temperature before grilling to get the best caramelization and most even cooking, which leads to a juicier burger.
- Before grilling, be sure to generously season both sides of the burgers with kosher salt and freshly ground black pepper. The burger shouldn’t taste salty, but will accentuate all of the flavors in the sandwich.
- Always be sure to let burgers rest for at least 5 minutes after removing from the grill – this allows the juices to settle and not run out as soon as you bite or cut into it.
Storage & Reheating
STORAGE: To store the burgers, if you have any leftovers, keep all of the elements separate – the sauce, buns, arugula, and bacon, and keep them refrigerated for up to 4 days.
REHEATING: To reheat, add the burger and bacon to a toaster oven, oven or air fryer on 375 degrees until heated through (you may need to remove the bacon after it is warm to avoid over cooking). You can also microwave the burger in 30 second intervals until heated through.
Frequently Asked Questions for these Grilled Lamb Burgers
I hope you love these Grilled Lamb Burgers! If you make it, be sure to leave a rating below so that I know how you liked it!
Recipe
Grilled Lamb Burgers with Bacon & Mint-Jalapeno Chimichurri
Ingredients
- 1 1/2 lbs ground lamb
- 1/2 lb bacon (thick-cut)
- 1/4 lb smoked provolone (sliced thick)
- 2 cups arugula
- 4 brioche buns
Chimichurri
- 1 cup mint leaves
- 1 cup parsley leaves
- 1-2 jalapenos (to your taste)
- 2 cloves garlic
- 2 limes (juice)
- 2 tsp sherry vinegar
- 1 tsp ground cumin
- 1 tsp honey
- 1 1/2 tsp kosher salt
- 1/3 cup extra virgin olive oil
Instructions
- First, remove the lamb from the refrigerator to let it come to room temperature.
- Next, put the bacon on to cook. Be sure to not cook the bacon too crispy, as it will just crumble on the burger. When done, drain on paper towels and set aside.
- Make the chimichurri. Combine all chimichurri ingredients into a food processor and process until well blended. Taste and adjust the salt, sweetness or tanginess to your liking. This should be a tart, punchy sauce – the perfect counterpoint to the rich lamb, cheese and bacon. Set aside.
- Preheat your gas grill to high. If you are using a charcoal grill, light your fire.
- Make the burgers. Divide the meat into evenly sized burgers, handling it as little as possible. Remember to size your burgers according to the size of the buns you are using, as the worst thing you can do is have too much bread in every bite!
- Season both sides of the burgers generously with kosher salt and freshly ground black pepper.
- Reduce the heat of your grill to medium-high and add your burgers and grill for about 5 minutes. Turn once and lower the heat to medium and grill for about another 5 minutes. When just about done, add your cheese to melt and toast your buns if you like.
- Let burgers rest for about 5 minutes to let juices settle.
- To assemble, add some chimichurri to the bottom of the bun and top with a pile of arugula. Next, add the burger, the bacon, and finally, top with more chimichurri. ENJOY!
Notes
- Be sure to bring your lamb to room temperature before grilling.
- Be sure to let your burgers rest for 5 minutes after cooking to allow the juices to settle.
- You can make the chimichurri by hand if you don’t have a food processor (this is how it is traditionally made) – it will just be a more loose sauce. I used a food processor here to create a more solid texture for a burger.
Nutrition
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