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This lamb burger kebab is for burger-lovers who also love spicy food. Using mashed-potatoes as its secret ingredients, this burger kebab is tender, moist and juicy at the same time.
You can cook the burgers on a griddle pan or do them on the barbecue.
Now that the peak summer is arriving soon, you’ll have plenty of chances to get your barbecue out. And this lamb burger kebab can be one of your BBQ menus.
I created this recipe for my elder son who loves meat, especially burgers. But he’s used to with the aroma of spices in kebabs. So regular burgers that don’t use spices at all will not appeal to him.
So I try to infuse the Pakistani kebab recipe that I learned from my sister in law in this burger kebabs.
Many burger recipes will use breadcrumbs or even plain flour to bind the meat and to make the meat texture tender. With the same purpose, I decided to use mashed potatoes instead. It turns out better. And you can’t really taste the potatoes, and the meat stays moist and juicy.
It’s just tasty and delicious.
So yeah, if you have some minced lamb meat lying in the fridge or freezer at the moment, try to make this lamb burger kebabs. It won’t take you long to cook them on the griddle pan.
If you like, you can make them in a batch and store some kebabs away in the freezer for when you don’t have time to cook. I promise you that your loved ones will thank you for making this burger kebab.
Now we’re entering mid-summer, I hope you’ll be intrigued to try this lamb burger kebabs for your summer barbecue. Let me know how you think of the burgers in the comments below.
Feel free to share the post and pin it in your Pinterest. And before you go, don’t forget to check out my other recipes that can make your barbecue day fabulous.
- Not-too spicy chicken kebab patties.
- Indonesian sweetcorn fritters – perkedel jagung.
- Gado-gado Jakarta recipe.
- Chocolate mousse pudding with aquafaba and no gelatin.
- Agar-agar milk pudding with condensed milk and raspberry.
Thank you and all the best.