Lamb meat is much more tender than beef or pork, and when the lamb is ground into a burger, you can put a whole new twist on the traditional burger process. Lamb meat gives a different flavor that you can mix with toppings you do not normally use on a burger. A 6-ounce broiled lamb burger has 481 calories, and that is before condiments and a bun. Ground lamb also has 33 grams of fat, 13 of which are saturated. On the plus side, the 6-ounce burger offers 42 grams of protein. The recommended daily allowance for women is 46, and 56 for men.
Grind the lamb meat, if necessary, and mix it with the herbs and spices that you select. A mixture of mint, rosemary, garlic, bread crumbs, coriander, ground fennel and cumin, as well as salt and pepper, can be mixed into the lamb meat to give it the seasoning you desire. Onions, either diced and mixed with the meat, or prepared to place on top of the burgers, also pair well with lamb meat.
Preheat your cooking surface to no higher than 325 degrees Fahrenheit. Lamb has a tendency to char and burn easily, so cook the lamb just off direct heat. The U.S. Department of Agriculture recommends cooking lamb either on a broiler or a grill.
Place the meat on the broiler or grill and cook until it is only slightly pink inside. The burgers do not necessarily need to be thawed before cooking, but the more frozen the meat is, the longer it will take to cook. Lamb burgers should take about five to eight minutes to cook.
Check the center of the burger with a meat thermometer. The USDA recommends an internal temperature of 160 degrees Fahrenheit for ground lamb patties