Support for LAist comes from
Made of L.A.
Stay Connected

Share This

This is an archival story that predates current editorial management.

This archival content was written, edited, and published prior to LAist's acquisition by its current owner, Southern California Public Radio ("SCPR"). Content, such as language choice and subject matter, in archival articles therefore may not align with SCPR's current editorial standards. To learn more about those standards and why we make this distinction, please click here.


Recipe: Burger Lounge's Lamb Burg for National Burger Month

Photo courtesy of the Burger Lounge
Our June member drive is live: protect this resource!
Right now, we need your help during our short June member drive to keep the local news you read here every day going. This has been a challenging year, but with your help, we can get one step closer to closing our budget gap. Today, put a dollar value on the trustworthy reporting you rely on all year long. We can't hold those in power accountable and uplift voices from the community without your partnership.

Nothing says springtime like lamb -- well, that and obnoxious allergies. But we're not here to talk about the latter. We much prefer tasty, earthy meat. And if you're like the rest of Los Angeles you prefer your protein in burger form. The Burger Lounge's Culinary Director Jim Little has been gracious enough to share their recipe for their Spring Lamb Burger with Asadero cheese, tomatillo mayo, and jalapeño relish so you can make your own. Here's how it's done:

Spring Lamb Burger

Burger Ingredients:

1 lb grass-fed lamb-80/20 grind, portioned into 4- 4 oz patties
4 slices Asadero cheese
4 organic wheat buns
Butter (for buns)
Jalapeño relish (recipe below)
Tomatillo mayo (recipe below)

For Tomatillo Mayo:

Support for LAist comes from

4 tomatillos, shucked
4 cloves garlic
1 pasilla pepper (rough chopped seeds removed)
1 bunch cilantro, chopped
1 cup mayonnaise
1/2 cup olive oil
1 teaspoon cumin
Salt & pepper to taste

Method for tomatillo mayo:

1. Toss tomatillos, pasilla, garlic, cumin, and oil in a bowl. Roast for 25 min at 375 degrees. Remove from oven and set aside to cool.
2. When cool, puree in blender until smooth.
3. Mix pureed ingredients with mayonnaise and chopped cilantro. Add salt and pepper to taste

For Jalapeño Relish:

1 jalapeño, seeds removed and finely diced
2 shallots, finely diced
1 bunch parsley, chopped
Juice of 1 lime
1/4 cup olive oil
Salt & pepper to taste

Method for jalapeño relish:

1.In a small bowl, combine diced shallots, jalapeños, chopped parsley, lime juice, and oil. Mix all ingredients well. Add salt and pepper to taste.

Method for burger and assembly:

1. Preheat grill to medium-high heat.
2. Place lamb patties on grill and lightly salt. Cook lamb for 3-4 min and flip over.
3. Add cheese and continue to cook until cheese is melted.
4. Brush buns with butter and grill until toasted.
5. When lamb and buns are done, add tomatillo mayonnaise to bottom bun, place lamb burger patter on top and spoon on jalapeño relish. Place top bun on burger and serve.

Most Read