Jerk Spiced Lamb Burger from Chef Marvin Woods

Kitchen Tested
  • Yield 6 servings

Try ground lamb in place of beef for a tasty change to your burgers.


3 green onions, finely chopped
3 medium garlic cloves, finely chopped
1/2 fresh Scotch bonnet or habanero chile, stemmed, seeded and finely chopped
1/4 cup fresh lime juice
2 tablespoons soy sauce
2 tablespoons olive oil
2 teaspoons coarse salt
1 tablespoon agave or honey
1 tablespoon fresh thyme leaves
2 teaspoons ground allspice
2 teaspoons black pepper
3/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon
2 pounds fresh ground lamb
6 hamburger buns


  1. Combine all ingredients except lamb and buns. Mix well.  Place lamb in a bowl. Add 2 tablespoons onion mixture; mix to combine. (Store remaining onion mixture in refrigerator up to 3 days.) Shape into 6 burgers and grill, broil or pan-fry until thoroughly cooked. Place on buns.

—Recipe copyright 2010 Chef Marvin Woods & Trailblazing Productions, LLC.



Get every new post delivered to your Inbox.

Join 282 other followers