Go Back
–+ servings
A grilled lamb burger with bacon, smoked provolone, and chimichurri sauce on a brioche bun on a cutting board next to a bowl of sauce.

Grilled Lamb Burgers with Bacon & Mint-Jalapeno 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.
No ratings yet
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4
Calories 1.272 kcal

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!

💌 Save This Recipe

We'll email this post to you, so you can come back to it later!

I'll also send you other recipes I know you'll love. Unsubscribe at any time.

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

Calories: 1.272kcalCarbohydrates: 48gProtein: 46gFat: 100gSaturated Fat: 38gPolyunsaturated Fat: 9gMonounsaturated Fat: 39gTrans Fat: 0.1gCholesterol: 305mgSodium: 1.749mgPotassium: 734mgFiber: 3gSugar: 3gVitamin A: 2.781IUVitamin C: 39mgCalcium: 162mgIron: 6mg
Tried this recipe?Let us know how it was!
QR Code linking back to recipe