Uncle Beef

Lamb Burger

£5.98
£5.98
Sale
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Lamb Burger

Full product description

Juicy, aromatic and weeknight-easy, our lamb burgers give you that classic lamb flavour in a hand-pressed patty that sears beautifully on the pan, griddle or BBQ. Keep it simple with salt and pepper, or go Mediterranean with herbs, lemon and a dollop of yoghurt. They cook fast, stay succulent and bring proper lamb character to burger night.

Why you’ll love it

  • Hand-pressed patties with a meaty, tender bite

  • Naturally juicy thanks to balanced fat

  • Hot-and-fast friendly: pan, griddle or BBQ

  • Versatile base—classic, Greek-style or spicy builds

Cut & blend details

  • Made from selected lamb cuts (typically shoulder/leg for flavour and moisture)

  • Usually 100% lamb (no fillers); seasoning may vary by batch

  • Fresh, never previously frozen (unless stated on pack)

  • Allergen & ingredient info: please check the label

How to cook (quick guide)

  1. Bring to room temp; season the outside with salt & pepper.

  2. Pan/Griddle/BBQ: High heat. Sear 3–4 mins per side (thickness dependent).

  3. Add cheese for the final 30–60 seconds; rest 2–3 mins before serving.
    Food safety: Cook minced lamb thoroughly until the centre reaches 75°C or no pink remains and juices run clear.

Serving ideas

  • Greek-style: tzatziki, tomato, red onion and lettuce in a toasted bun

  • Harissa mayo with feta, pickled onions and rocket

  • Mint & yoghurt with cucumber and a squeeze of lemon

  • Low-carb plate: bunless with grilled courgettes and a herb salad

Storage & handling

  • Keep refrigerated below 5°C

  • Once opened, cook within 1 day

  • Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

  • Do not refreeze once defrosted

FAQs

Are they pre-seasoned?
Usually just lamb. Season the outside before cooking. Some batches may be lightly seasoned—see the label.

Can I cook them in an air fryer?
Yes—180°C for 10–14 mins, turning once. Check they’re fully cooked through.

Best fat for the pan?
Neutral high-heat oil or a little beef/lamb dripping for extra sizzle.

Do they shrink?
A little is normal as fat renders; cook over high heat for a good crust.