Justin McChesney, SaltPepperSkillet.com Aussie Lamb Smashburger

  • Prep 20Min
  • Cook 10Min
  • Style , , ,
  • Meat
  • Cut
  • Serves 4

Kudos to our mate Justin at SaltPepperSkillet, winner of our Big Green Egg sweepstates this summer. You’ll love his Aussie Lamb Smashburger!


For the lamb burgers: 
1 lb ground Australian lamb
4 buns (brioche recommended)
1/2 tsp ground cumin
1/2 tsp ground cinnamon
canola oil for cooking
kosher salt & pepper
1 avocado

For the pickled red onions and baby cucumbers: 
1 sliced small red onion (about 2 cups)
2 - 3 thinly sliced baby cucumbers (about 2 cups)
2 cups white vinegar
1 tsp kosher salt
1 tsp sugar

For the yogurt-mint sauce: 
1/2 cup whole milk greek yogurt
zest from 1 lemon
2 tbsp lemon juice
2 tbsp chopped fresh mint
1/2 tsp garlic powder
1/4 tsp kosher salt


To make the pickled veggies: 

  1. Rinse sliced onions with almost boiling water. This is optional, but it helps mild out the onion.
  2. Combine all pickling ingredients in a water-tight sealable container.
  3. Shake vigorously to dissolve the salt and sugar in the vinegar.
  4. Let it sit at room temperature for at least 30 minutes to quick pickle the veggies. Pickling will stop once you place them in the refrigerator.

To make the Lamb smash burgers: 

  1. Gently mix the ground cumin and cinnamon with the ground lamb in a bowl. Let it sit while you are making the pickles.
  2. Gently form 4 equal portion meat balls with the lamb.
  3. Heat a thin layer of canola oil in a heavy cast iron skillet or griddle pan over medium-high heat.
  4. Generously season the outside of the lamb meat balls with kosher salt and freshly ground pepper.
  5. Place the meat balls in the hot pan leaving plenty of room between, working in batches if necessary.
  6. Immediately smash down on the meat balls with a large spatula to form thin patties.
  7. Cook for 2 to 3 minutes per side, or until the desired doneness is reached.
  8. Make the yogurt-mint sauce by combining all sauce ingredients in a small bowl.
  9. Serve burgers on toasted buns with the pickled veggies, yogurt-mint sauce and sliced avocado.