Lamb Burgers with Basil Pesto Recipe – Easy Grill or Oven Method

Last Updated on 5 months ago by Neha Deshmukh

Lamb Burgers With Basil Pesto Recipe – Easy Grill Or Oven Method

Hey everyone! I’m so excited to share this recipe with you – Lamb Burgers with a vibrant Basil Pesto. It’s a family favourite, and honestly, it’s become my go-to when I want something a little bit special but still super easy to whip up. I first made these for a summer BBQ, and they were a hit. The pesto just takes everything to another level!

Why You’ll Love This Recipe

These aren’t your average burgers. The lamb is so flavorful, and the homemade pesto is bursting with freshness. Plus, you can cook them on the grill or in the oven, making them perfect for any weather. They’re ready in under 30 minutes, making them ideal for a weeknight treat or a weekend gathering.

Ingredients

Here’s what you’ll need to make these delicious lamb burgers:

• 500g Halal Lamb mince
• Salt and Pepper to taste
• 1 garlic clove, minced
• 2 small shallots, finely chopped
• 15ml freshly chopped flat leaf parsley
• 30g Pine Nuts
• 4 bunches basil leaves
• 45g freshly grated parmesan cheese
• 30g Pecorino Sardo cheese
• 2 garlic cloves
• 10g coarse salt
• 75ml extra virgin olive oil
• Burger buns (6)
• Salad leaves, for serving
• Relish, for serving

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Halal Lamb Mince: Sourcing and Quality

Using good quality lamb mince really makes a difference. I always opt for Halal lamb – it’s readily available here, and I love the flavour. Look for mince that isn’t overly lean; a little bit of fat keeps the burgers juicy.

Pine Nuts: Toasting for Enhanced Flavor

Don’t skip toasting the pine nuts! It brings out their natural sweetness and adds a lovely depth to the pesto. Just a few minutes in a dry pan is all it takes. Watch them carefully, as they burn easily.

Basil Leaves: Choosing the Right Variety

Sweet basil is the way to go for pesto. The smaller, more tender leaves have the best flavour. If you’re growing your own, even better!

Pecorino Sardo Cheese: A Regional Italian Specialty

Pecorino Sardo is a sheep’s milk cheese from Sardinia, Italy. It has a wonderfully sharp and salty flavour that really complements the basil and parmesan.

Extra Virgin Olive Oil: Importance of Quality

A good quality extra virgin olive oil is essential for a flavourful pesto. It adds richness and helps create that beautiful creamy texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the pesto. In a food processor, combine the pine nuts, garlic, salt, and basil leaves. Blend until you have a fairly smooth paste.
2. Next, add the parmesan and Pecorino Sardo cheeses, and slowly drizzle in the olive oil while blending. Continue blending until the pesto is creamy and well combined. Set aside.
3. Now for the burgers! In a large bowl, combine the lamb mince, salt, pepper, minced garlic, chopped shallots, and parsley. Get your hands in there and mix everything really well until it’s all evenly incorporated.
4. Dampen your hands slightly – this prevents the mixture from sticking – and shape the lamb mixture into 4-6 patties.
5. Place the patties on a plate, cover them, and pop them in the fridge for about 20 minutes. This helps them firm up and hold their shape during cooking.
6. Preheat your grill or oven to 200°C (180°C fan/Gas Mark 6).
7. Cook the patties for 12-15 minutes, or until the juices run clear when pierced with a fork.
8. Finally, assemble your burgers! Toast the buns if you like, then spread a generous amount of pesto on both halves. Add a burger patty, some fresh salad leaves, and your favourite relish.

Expert Tips

• Don’t overwork the lamb mixture, or the burgers will be tough.
• For extra flavour, try adding a pinch of cumin or coriander to the lamb mixture.
• If you’re grilling, brush the patties with a little olive oil to prevent them from sticking.

Variations

• Vegan Adaptation: Substitute the lamb mince with a plant-based alternative and use a vegan parmesan and Pecorino Sardo substitute in the pesto. Nutritional yeast can also add a cheesy flavour!
• Gluten-Free Adaptation (Bun Options): Simply use gluten-free burger buns. There are some really good ones available now!
• Spice Level Adjustment: Add a pinch of chilli flakes to the lamb mixture or a dash of hot sauce to the pesto for a little kick. My friend, Aisha, loves adding a finely chopped green chilli to hers!
• Festival Adaptations (Eid or BBQ Celebrations): These burgers are perfect for Eid gatherings or summer BBQs. Serve them with a side of mint chutney or raita for an extra Indian touch.

Serving Suggestions

These lamb burgers are fantastic with a side of crispy fries, a fresh salad, or some roasted vegetables. A dollop of natural yogurt with a sprinkle of chopped mint also goes beautifully with the lamb.

Storage Instructions

Leftover burgers can be stored in an airtight container in the fridge for up to 2 days. The pesto can be stored in an airtight container in the fridge for up to 3 days, or frozen for longer storage.

FAQs

What is the best way to prevent lamb burgers from drying out?

Don’t overcook them! Lamb is best served slightly pink. Also, a little bit of fat in the mince helps keep them juicy.

Can I make the pesto ahead of time? If so, how should I store it?

Yes, absolutely! Pesto can be made a day or two in advance. Store it in an airtight container in the fridge, and drizzle a little olive oil over the top to prevent it from discolouring.

What type of buns are best suited for these lamb burgers?

Brioche buns are my favourite – they’re soft, slightly sweet, and hold up well to the juicy burger and pesto. Potato buns are also a great choice.

Is Pecorino Sardo cheese essential for the pesto, or can I substitute it?

While Pecorino Sardo adds a unique flavour, you can substitute it with another hard, salty cheese like Grana Padano or even more Parmesan.

Can I grill the lamb burgers instead of baking them? What adjustments should I make?

Definitely! Grill them over medium-high heat for about 4-5 minutes per side, or until cooked through. Brush the grill with oil to prevent sticking.