Sandwiches/Burgers - Alberta Lamb

Alberta Lamb Burger with Greek Yoghurt Garnish

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Lamb: 28 oz ground Alberta Lamb, 1 tsp ground cumin, 2 cloves garlic (chopped), 2 tbsp. fresh mint or basil (chopped), 1 tbsp. olive oil

Bun:Oat bun, Kaiser bun or egg bun, fresh butter

Mint-Garlic Yoghurt: 1 cup Greek yoghurt, 1 tbsp. fresh mint (chopped), 2 cloves garlic (chopped), pinch of salt

Onion-Garlic Jam: 1 medium red onion (chopped), 3 cloves of garlic (thinly sliced), 2 tbsp. olive oil, 3 tbsp. brown sugar, 6 tbsp. balsamic vinegar

Toppings: Silvan Star cumin Gouda cheese, red onion (sliced), beefsteak tomatoes (sliced)


Burger: Add all the ingredients and very lightly mix together. Try not to overmix the meat. Form into 4, 7-oz patties. Grill on a wood or charcoal fired barbecue or bake in a 350°F oven. Cook patties to a preferred and safe degree of doneness (internal temperature of at least 71ºC). Season with salt and pepper after the meat is cooked.
Bun: Butter the bun and toast on barbeque or in oven.
Mint-Garlic Yoghurt: Mix all the ingredients. Spread this over the bottom bun.
Onion-Garlic Jam: In a pan, sweat the onions and garlic in the oil. When soft, add the brown sugar and balsamic vinegar. Cool slightly. Spread jam on the top part of the bun.

Top burgers with the cheese, lettuce tomato and sauces. Add roast potatoes or fries as a side!

Photo and recipe credit: David Flegel

Alberta Lamb Burgers with Caramelized Onion, Mango Chutney Mayonnaise, Leaf Lettuce and Fresh Tomato Slices.

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1 kg of ground Alberta Lamb
1 small onion finely diced
½ cup fresh white bread crumbs
1 eggs – lightly beaten
1 tsp. of chilli garlic paste (sriracha)
1 tsp. of minced garlic
Salt and fresh ground black pepper to taste

Mango Chutney

2 peeled and diced fresh ripe mangos

1 tsp. minced fresh ginger

1 tsp. minced fresh shallot

Fresh chili to taste

Salt & pepper to taste

1 tbsp. honey

Juice of 1 lime


  1. Mix all ingredients well in bowl. 
  2. Form 8 patties and cook on preheated BBQ – medium heat. 
  3. Serve on a fresh crusty roll warm off the BBQ – add caramelized onion, mango chutney mayonnaise, leaf of lettuce and fresh tomato slices.
  4. Serve on fresh crusty roll warm off the BBQ.

Recipe courtesy of Divine, Okotoks

Alberta Lamb Burgers with Green Chili and Monterey Jack & Smoked Paprika Aioli

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2 lbs of ground Alberta Lamb

2 cloves of minced garlic

1 small jalapeno, finely minced

1 tin of diced green chilis

¼ cup of chopped fresh cilantro

300 g of coarsely grated Monterey Jack cheese (1 ¼ cup)

12 g of salt (2 tsp)

6 g of black pepper (1 tsp)

½ small white onion, finely diced

Smoked Paprika Aioli

200 g mayonnaise (3/4 cup plus 2 Tbsp)

10 g lime juice (2 tsp)

1 Tbsp. smoked paprika

3 g southwest spice (1/2 tsp)

12 g honey (2 tsp)

1 g salt (1/4 tsp)

½ g pepper (1/8 tsp)

5 g ground garlic (1 tsp)

2 g sriracha chili paste (1/2 tsp)

11 g water (2 tsp)


  1. Place all ingredients in a bowl.  Mix well. Form into patties or meatballs.
  2. Place patties on preheated grill and turn after 4-5 minutes. 
  3. Cook to an internal temperature of 170 C.  Douse flare ups with water if necessary. 

Recipe courtesy of Chef Darren Nixon

Alberta Lamb Burgers with Spicy Citrus Chutney and Chilli Minted Cucumbers

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1 kg of ground Alberta Lamb – shoulder meat is perfect

1 small onion finely diced

½ cup fresh white bread crumbs

1 egg – lightly beaten

1 tsp. of chilli garlic (sriracha)

1 tsp. of minced garlic

Salt and fresh ground black pepper to taste

Citrus Chutney:

1 large piece of peeled ginger

1 small onion – diced

2 navel oranges, 1 lemon and 1 lime – zest and fruit

1 tbsp curry powder

2 tbsp brown sugar

1 tsp chilli paste

1 tbsp olive oil

salt and pepper to taste

Chili Minted Cucumber:

2 tbsp brown sugar

125 ml white wine vinegar

1 tsp chilli paste

salt and pepper to taste

fresh mint


  1. Mix all ingredients for Alberta Lamb Burgers well in bowl.  Form into patties and cook on preheated BBQ – medium heat. 
  2. Cook ingredients for Citrus Chutney in sauce pan on low heat 10-15 minutes or until tender.
  3. Mix ingredients for Chili Minted Cucumber and marinate sliced cucumber 1 hour before serving.

Recipe courtesy of Chef Darren Nixon

Alberta Lamb Pita Pockets

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Sliced roast Alberta Lamb

Sliced tomatoes

Feta cheese


Slice pita pocket in half, and fill with ingredients.

Add tzatziki sauce, if you would like. Enjoy!

Hamburger in Disguise

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1 lb ground lamb

½ tsp seasoned salt

4 slices American or Swiss cheese

4 hot dog buns, split

Pickle relish

Prepared mustard



  1. Preheat the broiler.
  2. Mix together the meat and seasoned salt. Shape into 4 logs, 6 to 7 inches long.
  3. Place on the rack of an unheated broiler pan. Broil 3 or 4 inches from the heat about 10 minutes or until done, turning once.
  4. If desired, top with cheese slices.
  5. Serve on buns with relish, mustard and ketchup, if desired.

Lamb Burgers with Avocado and Alfalfa Sprouts

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1 lb ground lean Alberta Lamb

2 tbs coarsely grated onion

2 tbs coarsely chopped flat-leaf parsley

½ tsp finely grated lemon zest

salt and freshly ground pepper to taste

1 small ripe avocado, peeled and pitted

2 tsp fresh lime juice

2 tbs plain non-fat yogurt

4 best-quality whole-grain rolls

1 large tomato, cut into 4 thick slices

½ cup alfalfa sprouts


  1. In a bowl, lightly mix the lamb with the onion, parsley, lemon zest, salt and pepper. Form into 4 patties, each 3 inches across and 1 inch thick.
  2. In a separate bowl, mash the avocado with the lime juice and yogurt. Season with salt and pepper to taste.
  3. Broil the patties (3 inches from heat source) or pan-fry over medium heat in a non-stick skillet for 5 minutes per side, or until cooked through.
  4. Lightly toast the rolls. Place a burger on each roll and top with the avocado mixture, a tomato slice and alfalfa sprouts. Serve immediately.

Note: When sweet onions such as Vidalias and Walla Wallas are in season, a slice adds a real treat.

Mini Lamb Burgers

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1 1/2 lb. ground lamb (675 g)

1 tsp cayenne pepper (5 ml)

1 tsp ground cumin (5 ml)

1 x small white onion grated

3 tbsp chopped fresh parsley (45 ml)

1 x egg lightly beaten

1 tsp celery salt (5 ml)

1 tsp lemon pepper (5 ml)

4 x pita breads or Mini Hamburger buns

1 cup baby spinach greens (250 ml)

1 container Cherry tomatoes

1/2 cup sliced red onion (125 ml)

Mint Tzatziki sauce (recipe follows)

Vegetable oil for grill

Mint Tzatziki Sauce

2 cups plain whole yoghurt (500 ml)

2 tbsp olive oil (30 ml)

Juice of one lemon

Half an English seedless cucumber peeled grated and squeezed dry

1/4 cup chopped white onion (60 ml)

1 tbsp chopped garlic (15 ml)

1/2 cup chopped fresh mint (125 ml)

Salt and Pepper to taste

Quinoa Salad

1 cup of Quinoa well rinsed and drained

1 ¼ c of water

1 red onion, diced

2 peppers (mixed colors), chopped

1 English cucumber, chopped

2 Roma Tomatoes, seeded and chopped

½ c crumbled sheep feta

3 Tbsp Extra –Virgin Olive Oil

2 Tbsp Lemon juice

1 tsp dry mustard

2 Tbsp balsamic vinegar

2 Tbsp basil, chopped

Salt and Pepper to Taste


  1. Preheat BBQ to 400º Fahrenheit (185º Celsius). 
  2. In a medium mixing bowl mix all ingredients and combine thoroughly.  Form into 4 patties, the patties should be 5cm think (2 inches). 
  3. Oil grill and place patties over flame. Cook burgers 5 minutes per side keeping the lid closed so heat will not escape. 
  4. Warm pita bread on grill for 1 minute. Place lamb burger in pita pocket with spinach, tomato, red onion and drizzle generously with Tzatziki sauce.

For Mint Tzatziki Sauce:

  1. Blend yoghurt in a bowl with olive oil and lemon juice. 
  2. Add cucumber, onions, garlic, mint, salt and pepper. 
  3. Cover and refrigerate for no more than one hour. 
  4. Serve with lamb burgers or grilled meats.

For Quinoa Salad:

  1. Bring quinoa and water to a boil in a medium sauce pan over medium heat.  Reduce heat and boil gently for 10-15 minutes or until the white germ separates from the seed.  Cover, remove from heat and let stand for 5 minutes.  Remove lid, let cool and fluff with a fork. 
  2. In a large bowl, combine onions, tomatoes, cucumbers, and bell peppers.  Stir in cooled Quinoa. 
  3. Prepare the vinaigrette: in a small bowl, whisk together olive oil, lemon juice, dried mustard, and the balsamic vinegar.  Add salt and pepper to taste.  Pour over salad and toss to coat. 
  4. Sprinkle with Sheep feta and garnish with Chopped basil. 

Alberta Lamb
Agriculture Centre
97 East Lake Ramp NE
Airdrie, AB, T4A 0C3

(403) 948-1522