This lamb burger explodes with flavor: aromatic herbs, tangy lemon mayo, sweet grilled onion. We love lamb's earthy flavor, but if you aren't sure your family or friends will agree, use a 50-50 blend of beef and lamb. Or seek out American-raised lamb, which is more mild than meat imported from New Zealand.



For the sauce:

For the burgers:


  • In a small bowl, combine mayonnaise, lemon zest and juice, the small garlic clove, and the chives. Season with pepper. Chill, covered, up to 24 hours.

  • In a large bowl, combine grated onion, rosemary, Worcestershire sauce, the other garlic clove, 1 teaspoon kosher salt and 1/2 teaspoon pepper. Gently mix in lamb. Shape into four 4-inch patties. Make a slight impression in the center of each patty.

  • Brush onions with oil, and season with salt and pepper. Grill burgers and onions on the rack of a covered grill directly over medium heat for 10 minutes or until internal temperature is 150° (medium), turning once halfway through grilling time.

  • Lightly grill buns, if desired. Slather bun tops and bottoms with mayonnaise mixture. Top bun bottoms with spinach, burgers, onion and bun tops.

Nutrition Facts

814 calories; 60 g total fat; 158 mg cholesterol; 923 mg sodium. 33 g carbohydrates; 34 g protein;