Print Options:

Idaho Lamb Burgers

Total Time
30 mins

Idaho Lamb Burger

Getty Images
 8 ounces russet potato, peeled, shredded, and soaked in water for a few minutes
 1 1/2 teaspoons kosher salt, divided
 1/2 teaspoon pepper, divided
 1 tablespoon chopped chives
 2 tablespoons vegetable oil, divided
 1 pound ground lamb, such as Lava Lake Lamb*
 4 slices (4 oz.) sheep's-milk cheese, such as Lark's Meadow Farms*
  Onion rolls, split
 4 leaves butter lettuce
 3 tablespoons mayonnaise
 1 to 2 tsp. Dijon-style mustard, such as Sun Valley* Chardonnay Wine Mustard
Step 1

Mix drained potato, 1 tsp. salt, 1/4 tsp. pepper, and chives in a medium bowl. Heat 1 tbsp. plus 2 tsp. oil in a large frying pan over high heat. Drop potato mixture into pan in 4 mounds and spread to form cakes. Cook until well browned on each side, turning once, about 5 minutes total.

Step 2

Heat grill to medium (350° to 450°). Mix lamb with remaining 1/2 tsp. salt and 1/4 tsp. pepper, in a large bowl until just combined (do not overmix). Divide into 4 portions and form into 1/2-in. patties with a slight depression in the center of each to help them cook evenly. Brush with remaining 1 tsp. oil.

Step 3

Grill burgers, covered, turning once, until done the way you like, about 7 minutes for medium-rare. In last few minutes, lay a slice of cheese on each burger to melt and lay rolls on grill to toast.

Step 4

Lay 1 lettuce leaf, then a cheeseburger, on bottom of each roll. Set potato cakes on top. Mix mayonnaise and mustard, dollop about 2 tsp. onto roll tops, and set on burgers.

Step 5

*Available at,, and

Step 6

Note: Nutritional analysis is per burger.

Nutrition Facts

Amount Per Serving
Calories 599Calories from Fat 56
% Daily Value *
Total Fat 37g57%

Saturated Fat 14g70%
Cholesterol 103mg35%
Sodium 1284mg54%
Total Carbohydrate 35g12%

Dietary Fiber 2.1g9%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.