Chef Robert Irvine: Lamb Burger
Chef Robert Irvine
Chef Robert Irvine
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480 Calories
26 g Carbs
23 g Protein
32 g Fat
Total Time
2 servings

While ground beef is yummy, if it’s not organic then it’s a heavily processed, industrialized product that’s missing some of the health benefits attributed to always-grass-fed lamb.


  • 8 oz lean Ground Lamb
  • 1 serving hamburger bun
  • 1 fruit, without skin and seed avocado
  • 1 tbsp sriracha
  • ¼ lemon yields lemon juice
  • ½ cup reduced-fat sour cream
  • ½ whole red onion, diced
  • 2 pinch parsley, dried
  • 1 pinch table salt
  • 1 pinch pepper

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  1. Lightly salt and pepper ground lamb in a bowl then thoroughly mix.
  2. Shape lamb into 2 patties, 4 ounces apiece.
  3. Grill the patties to temperature.
  4. While patties are cooking (or before or after), make a dressing in a mixing bowl by combining the sour cream with Sambal Oelek, Sriracha or other hot sauce, and parsley and lemon, whisking until consistent.
  5. Core and slice the avocado.
  6. Lightly toast or grill the bun.
  7. Spoon or spread dressing onto bottom layer of bun, then fan avocado slices atop dressing.
  8. Place grilled burger atop avocado slices.
  9. Top the burger with a ring of grilled onion and remaining half of bun.

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