Grass-Fed Lamb Burgers with Yassa Onions

This lamb burger is made with caramelized onions, our grass-fed lamb, and garnished with a special yassa sauce that has a sweet and acidic taste, so there is no need for pickles, although a spicy mustard is a great addition. If you want the burger even spicier, use Chef Thiam’s fiery Tamarind Kani Sauce-a great spicy condiment that can be served with pretty much anything, just like ketchup.

In many West African countries burgers are served topped with a fried egg which is a fun way to serve this one. Eggs are nearly nature’s perfect food and a great addition not only for breakfast. Looks delicious? It is nutritious and delicious!

This recipe is used with permission from Chef Pierre Thiam. Find more of his recipes in his book Senegal: Modern Senegalese Recipes from the Source to the Bowl and on his website.

Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.

More Ground Lamb Recipes

Braised Spicy Lamb Meatballs

Lamb Italian Sausage

Sichuan Sausage

Tamarind Kani Sauce

1 Tablespoon peanut oil
1 yellow onion, coarsely chopped
1 garlic clove, chopped
6 plum tomatoes, coarsely chopped
1 Scotch bonnet pepper, coarsely chopped
1 dried bay leaf
2 Tablespoons tamarind paste
1 Tablespoon sugar
2 Tablespoons Vietnamese or Thai fish sauce
Salt and freshly ground black pepper

• In a saucepan, heat the oil over medium-low heat. Cook the onion and garlic, stirring frequently, until soft and fragrant. Add the tomatoes, Scotch bonnet, and bay leaf. Simmer for 15 minutes, or until thick like a chutney, stirring occasionally with a wooden spoon and adding a little water if necessary.
• Add the tamarind, sugar and fish sauce and season with salt and pepper to taste. Remove the bay leaf and puree in a food processor or blender until smooth. Store in the refrigerator in an airtight container for up to 3 weeks.
• Makes about 1 cup.