Jerk Spiced Lamb Burger from Chef Marvin Woods

  • Yield: 6 servings


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

Nutritional Info *per serving

  • Calories 460
  • Fat 30g
  • Cholesterol 85mg
  • Sodium 540mg
  • Carbohydrate 23g
  • Fiber 1g
  • Protein 23g