These Lamb Burger Recipes Open up a Whole New World of Hearty, Powerful Toppings

These lamb burgers are paired with a shredded potato pancake between its brioche bun, making fries unnecessary!

Arabic spices meet the Persian touch of pistachios in the kefta (skewered ground meat) at Mamnoon in Seattle, where the food combines the owners’ Syrian, Lebanese, and Persian heritage with chef Garrett Melkonian’s Armenian background. We opted for an easier version: burgers.

These juicy burgers are a nice alternative to hamburgers. Roasted piquillo peppers add a sweet, clean taste to the burgers, but you can use regular roasted red peppers instead. If you’re serving the burgers with the deep-fried french fries, undercook the burgers slightly and keep them warm in a low oven while you cook the fries for the second time.

Add Mediterranean flavor to your burgers by adding feta cheese, oregano, rosemary, and lemon zest into ground lamb. Then spread a kalamata olive paste onto the buns to add brightness and extra flavor.

Serve up a delicious lamb sandwich to your hungry crew this weekend. The unique blend of flavors makes this lamb sandwich recipe memorable, and indulgent!

The best potato-frying technique we tried was this one, by the famous French chef Joël Robuchon. The low-heat method takes a little time, but will give you very crunchy fries.

If you’re more into chips than fries, these crispy chips made from Yukon gold potatoes will become your new favorite side for any burger or sandwich.

These pickles are super easy and can be enjoyed the next day and stored for up to a month. The simple brine can be used for any sturdy vegetable you can get your hands on.

With a medley of flavors reminiscent of Thousand Island dressing, this slaw is just as good on its own as it is smothering the classic Western burger.