Gordon Ramsay Lamb Burger Recipe

I treated lamb like beef.

Used lean meat. Overmixed the patties. Forgot to chill them. What came off the grill? Dry, bland pucks pretending to be burgers. The sauce? Flat. The bun? Soggy. It was the culinary equivalent of a group chat no one responds to.

Then I made it the Ramsay way—coarse lamb shoulder, lots of fresh herbs, chilled patties, seared hard. And that creamy mint-dill mayo? Changed everything. Suddenly, this wasn’t just a burger. It was personality.

Why This Works (And Where Most Go Wrong)

Lamb isn’t beef. You don’t want it too lean, and you don’t want to overwork it. Lamb’s flavor shines when it’s treated gently, with bold supporting acts like mint, coriander, and Dijon.

Herb mayo isn’t optional. This sauce isn’t just a topping—it balances the richness of the lamb. It’s creamy, zippy, herby, and lowkey the reason you’ll make this recipe twice in one week.

Toasting the buns is mission-critical. Ramsay doesn’t do soggy-bottom burgers. A toasted bun gives texture, structure, and zero excuses.

Ingredients That Actually Matter

• Minced lamb shoulder (450g): Fat = flavor. Don’t go lean here.
• Red onion (grated + rings): Grated onion melts into the meat. Rings bring crunch.
• Fresh mint (5 tbsp): Bright, cool, classic lamb partner.
• Garlic (5 cloves): Divided—raw for the meat, mellowed in the sauce.
• Ground coriander (3 tsp): Adds warmth and citrusy depth.
• Dijon mustard (1 tsp): Sharpens the lamb without overpowering.
• Mayonnaise (8 tbsp): Base for that dreamy herbed sauce.
• Lemon juice (1 tbsp): Brightens everything.
• Paprika (pinch): Just enough for warmth.
• Fresh dill + parsley (1 tbsp each): Herbal backbone to the sauce.
• Burger buns (4): Soft inside, sturdy enough to hold the goods.
• Salad leaves (60g): Something fresh to balance the richness.

How To Make Gordon Ramsay’s Lamb Burgers

1. Mix the Patties
In a bowl, gently mix the lamb, grated onion, 3 minced garlic cloves, ground coriander, Dijon mustard, and 4 tablespoons of mint. Don’t mash—just enough to combine. Shape into 4 patties. Chill for 15–30 minutes to firm up.

2. Make the Sauce
In a separate bowl, stir together mayo, lemon juice, paprika, the remaining garlic, mint, dill, and parsley. Taste and adjust. Chill until ready to use. This sauce is the burger’s best friend.

3. Cook the Burgers
Heat a grill or pan. Brush patties lightly with oil. Cook for 4 minutes per side over medium-high heat—no pressing down. Let them caramelize and seal in the juices.

4. Toast the Buns
Slice and toast the buns cut-side-down in a dry pan or grill for 30 seconds to 1 minute. Golden and crisp is the goal.

5. Assemble
Spread herb mayo on both halves of the bun. Add the lamb patty. Top with onion rings, salad leaves, more sauce (because yes), and close the bun. Press lightly. Pause for a moment of respect. Then eat.

What Gordon Ramsay Says About This Dish

“Lamb needs punch. Don’t be shy.”
Mint, garlic, mustard, and coriander? They’re not sidekicks. They’re co-stars.

“Rest your patties.”
You’re not in a rush. Let them sit for 2–3 minutes before serving to keep the juices where they belong.

“Toast your buns. No excuses.”
Texture matters. Always. A soggy bun is a failed foundation.

“The sauce should make you want to dip everything in it.”
Mission accomplished. This herb mayo hits.

What I Got Wrong (And How I Fixed It)

• Overmixed the lamb. Came out tight and tough. Now I mix gently and chill before cooking.
• Skipped the sauce once. The burger was naked. Won’t do it again.
• Didn’t toast the bun. Lamb juice turned it to mush. Rookie mistake.
• Used lean lamb. Dry and flavorless. You need that shoulder fat.

Variations That Actually Hold Up

• Add feta to the patty mix: Crumbly, salty pops throughout the meat.
• Top with grilled eggplant or roasted red pepper: Adds smoky depth.
• Swap the bun for flatbread: Turn it into a handheld lamb wrap.
• Make it spicy: Add harissa to the mayo or chili flakes to the patty.

Pro Tips That Change the Game

• Grate your onion fine. You want it to disappear into the meat, not chunk up the texture.
• Let the lamb sit in the fridge after shaping. Helps it hold together on the grill.
• Sear, then finish low. Get color first, then finish cooking gently.
• Double the sauce. You’ll want it on everything—fries, veggies, even eggs.

Storage + Leftover Moves

• Store: Patties and sauce separate in airtight containers. Fridge for 2 days.
• Freeze: Raw or cooked patties freeze well. Wrap tightly, up to 3 months.
• Reheat: Pan or oven. Don’t microwave—it messes with the texture.

Leftover idea: crumble a patty into a pita with yogurt and pickled onions = lamb taco remix.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground beef instead?
Yes—but the herbs and sauce are built for lamb. It’ll still work, just different.

Q: Is this spicy?
Not unless you add heat. The flavor is bold, not hot.

Q: Can I make this dairy-free?
Use a dairy-free mayo and skip the Parmesan if you’re adding it to the patty.

Q: What sides go well?
Crispy potatoes, grilled zucchini, or a cucumber-yogurt salad.

Try More Recipes:

• Gordon Ramsay Grilled Burger Recipe
• Gordon Ramsay Bbq Burger Recipe
• Gordon Ramsay Salmon Burger Recipe