Mediterranean Diet Friendly Cajun Lamb Burgers with Peppery Spice

Total time27 min

Prep time15 min

Cook time12 min

Mediterranean Diet Friendly Cajun Lamb Burgers with Peppery Spice

These lamb patties get their bold kick from a blend of smoked paprika, cayenne, thyme, oregano, and garlic, seared in a cast-iron skillet until deeply browned on the outside and juicy within. Each patty is piled onto a toasted bun with crisp lettuce, ripe tomato, and thin shavings of red onion for a fresh, crunchy contrast to all that peppery spice. A tangy, Dijon-spiked sauce with a hit of lemon juice and hot sauce ties the whole thing together, adding brightness without weighing it down. Lean, well-seasoned ground lamb is the star here, giving these burgers a rich, satisfying flavor that still feels light and fresh. It's a great pick for a Mediterranean-friendly kitchen, built around real herbs, spice, and quality protein rather than anything overly processed.

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Ingredients

4 servings

For the patties

1 ½ lb ground lamb
Isernios Chicken Ground Chicken Tray Pack - 16 Oz Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Open Nature Ground Chicken - 16 oz Smart Chicken Organic Ground Chicken Mary's Organic 93% Lean Ground Chicken, 16 oz
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Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 tsp smoked paprika
1 tsp black pepper, freshly ground
½ tsp cayenne pepper
½ tsp dried thyme
½ tsp dried oregano
½ tsp garlic powder
½ tsp onion powder
¾ tsp kosher salt
1 tbsp olive oil

For the remoulade

⅓ cup mayonnaise
1 tbsp dijon mustard
1 tbsp hot sauce
1 tsp smoked paprika
1 tsp lemon juice

For serving

4 brioche or burger buns, split
Chef's tip
Whole-grain buns are denser, so the texture will be heartier.
4 leaves green leaf lettuce
1 large tomato, sliced into 4 rounds
¼ red onion, thinly sliced (optional)

Instructions

1
In a small bowl, whisk together the mayonnaise, Dijon mustard, hot sauce, smoked paprika, and lemon juice until smooth. Set aside.
2
In a large mixing bowl, combine the ground lamb with the smoked paprika, black pepper, cayenne, thyme, oregano, garlic powder, onion powder, and kosher salt. Mix with your hands just until the spices are evenly distributed — do not overwork the meat.

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