Rosemary Lamb Burgers with Jalape?ayonnaise Rosemary Lamb Burgers with Jalape?ayonnaise

Rosemary Lamb Burgers with Jalapeño Mayonnaise 150 Image by: Rosemary Lamb Burgers with Jalapeño Mayonnaise 150 Author: Canadian Living

Nothing complements lamb like the woodsy flavour of rosemary. Despite the fancy name, these burgers are easy to make. You can use lean ground beef for an everyday alternative.

  • Portion size 4 servings


  • 1 egg
  • 1/4 cup dry red wine
  • 1/4 cup dry beef stock
  • 1 small onion grated
  • 1/4 cup dry bread crumbs
  • 2 teaspoons finely chopped fresh rosemary (or 1/2 tsp/2 mL dried)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 lb lean ground lamb
  • 4 hamburger buns
Jalapeno Mayonnaise:
  • 1/4 cup light mayonnaise
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon minced jalapeño pepper (or 1/4 tsp/1 mL hot pepper sauce)
  • 1 clove garlic minced


In bowl, beat egg with wine. Stir in onion, bread crumbs, rosemary, salt and pepper; mix in lamb. Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium-high heat; close lid and cook, turning once, until no longer pink inside, about 10 minutes.

Meanwhile, in small bowl, stir together mayonnaise, parsley, jalape?epper and garlic.

Cut rolls in half; place, cut sides down, on grill and toast until golden, 1 to 2 minutes. Spread jalape?ayonnaise on cut sides of buns. Place burgers on bottoms; sandwich with tops.

Nutritional facts <b>Per serving:</b> about

  • Sodium 848 mg
  • Protein 30 g
  • Calories 491.0
  • Total fat 21 g
  • Cholesterol 126 mg
  • Saturated fat 7 g
  • Total carbohydrate 42 g


  • Iron 33.0
  • Folate 37.0
  • Calcium 9.0
  • Vitamin A 6.0
  • Vitamin C 13.0
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Rosemary Lamb Burgers with Jalape?ayonnaise