Stuffed Lamb Burger

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Stuffed Lamb Burger
  • Cook Time
  • Prep Time
  • 4Servings


  • 1/4 cup extra-virgin olive oil
  • 1/2 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 large bunch watercress, 8 sprigs reserved and the rest coarsely chopped
  • Salt and pepper
  • 1 teaspoon curry powder
  • 1/2 cup mayonnaise
  • 1 pound lean ground lamb
  • 4 pumpernickel rolls, split and toasted
  • 5 radishes, coarsely grated


In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until softened, about 8 minutes. Stir in one-third of the garlic. Add the chopped watercress and cook until wilted; season with salt. Let cool.

Meanwhile, in a small, dry skillet, toast the curry powder and remaining garlic over medium-low heat until fragrant, about 2 minutes. Transfer to a small bowl; let cool. Stir in the mayonnaise.

In a bowl, combine the lamb with 3/4 teaspoon salt and 1 teaspoon pepper and shape into 4 mounds. Place 1 mound in your hand, press one-quarter of the watercress mixture into the mound and shape the lamb around it. Gently press to form a patty. Repeat with the remaining mounds and watercress.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium heat. Add the patties and cook, turning once, for 12 minutes.

Spread some curry mayonnaise on each roll bottom; top with a patty, more curry mayonnaise, some radishes, watercress sprigs and a roll top.