Lamb smash burger

The Ultimate Lamb Smash: Juicy, Savory, and Unforgettable.

This Father’s Day, elevate your celebration with a special lamb smash burger featuring a homemade red onion marmalade. Inspired by a father’s influence on a love for game meat, this recipe offers a sophisticated twist on the popular smash burger while maintaining its delicious simplicity.

This unique Father’s Day burger recipe combines the rich flavor of lamb with a sweet and savory red onion marmalade that can be prepared in advance, making your celebration stress-free. It’s the perfect way to honor the fathers and father figures in your life with a meal crafted with love.

Tips

a marmalade on a burger?!

Yes! Want to take your lamb burger from great to extraordinary? The secret lies in a homemade red onion marmalade. This isn’t just any topping; it’s a game-changer that perfectly complements the rich flavor of lamb.

So, what exactly is red onion marmalade? Think of it as a sophisticated, sweet-and-savory jam made from caramelized red onions. My version kicks things up a notch, simmering those sweet onions with sugar, a touch of salt, and honey. Then, we introduce balsamic vinegar, red wine, figs, fresh thyme, and a hint of red pepper flakes. To get a thick, glossy, and intensely flavorful spread that’s bursting with complex notes.

Why does it work so well with a lamb burger? The inherent richness of lamb finds its perfect partner in the marmalade’s sweet and tangy profile. The acidity from the vinegar and the sweetness from the caramelized onions and figs cut through the savory lamb, creating a beautifully balanced bite. It’s a surprising pop of flavor that elevates the entire dish, making every bite of your lamb smash burger truly unforgettable.

I don’t have a chef’s press

If you don’t have a chef’s press, I recommend using a non-perforated spatula or lining the bottom of a small sauce pan (one that can fit into your skillet or griddle) with foil to smash the meatballs.

lamb burger

Preparation Time: 30 minutes | Cook Time: 15 minutes | Serving size: 4 double patty burgers

Gather

burger

• 2 pounds ground lamb
• Salt
• Black pepper
• 1 tablespoon garlic powder 
• 8 slices provolone cheese (or your preferred choice)
• Hamburger buns of choice

red onion marmalade

• 1 tablespoon vegetable oil
• 1 tablespoon butter 
• 2 cups red onion, diced into medium-sized chunks
• ¼ cup white sugar
• Pinch of salt
• 1 tablespoon honey
• 3 tablespoons balsamic vinegar
• ¾ cup red wine (or red wine vinegar)
• 1 fig, cleaned and diced
• 2 teaspoons fresh thyme
• 1 teaspoon red pepper flakes

Follow

chocolate honey cake

1. Portion meat into 8 ¼-pound balls, set on a baking sheet and cover with plastic wrap. Place in the fridge until ready to use.
2. Mix 1 tablespoon salt, ½ tablespoon black pepper and garlic powder into a bowl, and set aside. In the meantime, make the red onion marmalade. 
3. For the marmalade: Heat the oil and butter in a medium-sized skillet over medium heat. Add the onions, sugar, salt and honey, and cook, stirring occasionally, until the onions are completely wilted and translucent, about 8 to 10 minutes.
4. Add the balsamic vinegar, red wine, fig, thyme and red pepper flakes. Reduce heat to a low simmer. Continue to cook, stirring frequently, until most of the liquid has been absorbed and is thick and syrupy, about 10 to 15 minutes. (The onions should be caramelizing and will look almost black.) You may need to add additional liquid (wine or vinegar, your choice) as needed. Remove from heat. Mix together, transfer to a bowl and wait until ready to use on the burgers.
5. Back to the burgers: Line a baking sheet with foil. Heat a large griddle or cast-iron skillet over medium high heat until lightly smoking. Remove lamb meatballs from the fridge. Sprinkle generously with the seasoning blend 4 of the meatballs. (Note: This recipe assumes you’ll be cooking the meatballs in 2 batches, and you’ll only want to season the meatballs right before adding them to the pan.) Press the seasoned meatballs firmly onto the pan; do not lift up or move.
6. Let sit undisturbed for 1 to 2½ minutes, depending on the number of patties on the pan. (There may be smoking.) Then smash the meatballs with a chef’s press. (If you don’t have a chef’s press, see the tip below.) Let cook for an additional 30 seconds. Flip and let cook for 1 to 2 ½ minutes.
7. Remove the cooked patties from the skillet and place them on the foil-lined baking sheet. Place 1 slice of provolone cheese on each patty. Put the baking sheet in the non-heated oven while you make the rest of the patties. Once the second batch of patties is cooked, stack a patty on each of the already-done patties and add another slice of cheese on top. 
8. Toast the burger buns. Add the stacked patties to a bun each, top with a dollop of the red onion marmalade (I add about 2 tablespoons to each) and cap with the top bun. Serve with your favorite sides and enjoy!