Lamb Burgers bring bold, aromatic savor in a juicy, burger-friendly format. Think rich, buttery depth with a clean finish that loves Mediterranean spices, fresh herbs, and a hot sear. Built for cast-iron, flat-top, or charcoal, every pack ships frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Distinctive & satisfying: full-flavored lamb that delivers a luxurious, juicy bite.
• High-heat heroes: sear beautifully on griddle or grill for a crisp crust and tender center.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Formed lamb burger patties. See the variant selector for patty count and total weight; exact diameter and thickness vary by spec.

Flavor Pairings

• Seasonings: kosher salt, cracked pepper, garlic, cumin, coriander, smoked paprika, sumac, rosemary, thyme, mint.
• Toppings & sauces: feta or halloumi, tzatziki or lemon-garlic yogurt, caramelized onions, roasted red peppers, arugula, tomato jam, chimichurri or harissa.
• Explore more in Lamb Meat and our full Burgers collection.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~12–24 hours for a pack of patties to thaw in the fridge (34–40°F).
• Once thawed, cook within 48 hours. For exact guidance, use our Storage & Thaw Calculator.

How to Cook (3 Easy Methods)

Food-safety target for ground meat: cook to an internal temperature of 160°F (71°C). Use a fast, accurate thermometer.

1) Cast-Iron / Flat-Top (maximum crust)

• Preheat until lightly smoking; add a thin film of oil or butter.
• Season patties; sear 3–4 minutes per side to 160°F.
• Rest 3–5 minutes; finish with feta, herbs, and lemony yogurt.

2) Charcoal or Gas Grill

• Use a medium-high, well-oiled grate. Consider a two-zone setup for control.
• Grill 3–5 minutes per side to 160°F. Avoid pressing—keep juices in.
• Move to indirect heat if flare-ups occur. Need setup help? Try the Grill Setup Wizard.

3) Smash-Style (thin, lacy edges)

• On a hot griddle, place a portioned ball and smash firmly for deep browning.
• Season; cook ~1½–2 minutes, flip, add cheese, and finish to 160°F.
• Stack two thin patties for a perfect texture contrast.

Pro Tips

• Brush with fat: a light coat of oil or butter improves browning and tenderness.
• Gentle handling: don’t overwork—looser packs = tender bites.
• Bun strategy: toasted brioche, sesame, or pita; a swipe of tzatziki or harissa locks in moisture and adds zing.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Review best practices in Meat Safety & Storage.

Related

Shop Lamb Meat · browse all Burgers · find inspiration in Recipes

Chef’s note: Lamb loves herb + acid—try a cumin-rosemary rub, hot sear, then finish with lemon zest and a dollop of minty yogurt sauce.