Thai-style lamb burger

By Christine Cushing
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Switching up your basic burger recipe is a great way to make your same-old meal plan a little more interesting. With complex flavours and spices, Christine Cushing totally transforms our the classic patty recipe.



  • 450 grams lean ground lamb
  • 2 green onions
  • 1/4 cup roughly chopped fresh Thai basil
  • 1/4 cup roughly chopped fresh coriander
  • 2 teaspoons Thai chile paste or the following individual ingredients:
  • - 1/4 teaspoon grated lemon grass
  • - 1/4 teaspoon grated galangal
  • - 1 clove garlic, minced
  • - Splash fish sauce
  • - Chile, to taste
  • - Salt to taste
  • - Canola oil for searing

For garnish:

  • 4 Brioche hamburger buns
  • Large whole Boston or leaf lettuce
  • Shredded carrots, thai basil leaves
  • Avocado, blended with lime and coconut milk, optional


  1. Preheat oven to 400.
  2. In a medium bowl, combine all the ingredients with lamb until just blended.
  3. Shape into four large even shaped patties.
  4. In a large cast iron pan heat vegetable oil until hot. Lay in the patties, not touching and sear until brown, about two minutes per side. 
  5. Transfer to oven and continue cooking until lamb is juicy but cooked through, about five minutes.  
  6. Serve on buns with desired toppings. 


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