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Lamb Burgers with Herb Sauce

Herb Sauce 

3 cups lightly packed parsley leaves, roughly chopped 

¼ cup dill leaves, roughly chopped 

¼ cup basil leaves, roughly chopped 

¼ cup oregano leaves, finely chopped 

¼ cup chives, finely chopped 

1 cup extra virgin olive oil 

2 tbsp red wine vinegar 

2 cloves Harvest Haven garlic, minced 

½ lemon, zested and juiced 


Combine the chopped parsley, dill, basil, oregano, and chives in a bowl. Stir in the olive oil, vinegar, garlic, lemon zest, and lemon juice.

Season with salt to taste. Set aside.

Lamb Burgers 

4 lbs Harvest Haven ground lamb 


sunflower oil 

12 burger buns, sliced 

12 slices gouda cheese 

mayo, as needed

Heat the grill with one section over high heat and another over medium-low heat.

Place the ground lamb into a large mixing bowl. Add a heaping palmful of salt. Use your hands to break up the meat and mix well.

Form the meat into 12 flat patties (approximately 5.3 oz each). Place them onto a sheet pan and coat each one with a drizzle of oil.

Place the patties onto the hot part of the grill. Sear on both sides until slightly charred, about 1-2 minutes per side (depending on how hot your grill is). Transfer the patties to the medium-low heat.

Cover the grill and cook for another few minutes until finished through.

Open the buns and place them onto the grill, cut-side down, for a minute or two until toasted.

Meanwhile, place a slice of gouda cheese on top of each lamb patty. Cover the grill again and let the cheese melt for just about 30 seconds.

To assemble each burger: spread mayo onto both sides of the toasted bun, place the burger with gouda on top, spoon the herb sauce over top, and close the top bun.

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