The all-American burger has been getting a lift lately from the better-burger mania that’s swept the nation. In addition to new toppings from duck eggs to fois gras, sauces and spices from all over the globe, and crazy buns from donuts to bagels, chefs and consumers are getting hooked on new burger meats. Salmon, turkey and even meatless patties are showing up more and more, but we have our eye on one burger in particular – the lamb burger!
Studies have shown that consumer interest in lamb burgers is up 50% from a year ago, and there are eight times more lamb burgers on menus today from just last year. Why? Maybe it’s because word is getting out that grass-fed Aussie lamb is sustainable, naturally pure and lean, and packed with health benefits. Or maybe they’re discovering the great taste of lamb and the pleasure of trying something different.
You’ll find some of our favorite burger recipes here.