Lamb Burgers in the Air Fryer
Lamb mince is rich and fatty, so lamb burgers can end up greasy in a frying pan. Lamb burgers in air fryer baskets cook in about 12 minutes, the excess fat drips away and the mint and cumin stay fragrant. You get a juicy burger with a browned crust and no splashes on the hob.
- Temperature
- 190°C
- Total time
- 32min
- Prep
- 15min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 520kcal
Why the air fryer works for lamb burgers
Lamb burgers in air fryer baskets suit lamb's natural richness. Lamb mince usually has 15–20% fat, which pools in a frying pan and makes the burger greasy. In the air fryer the fat melts and drips through the basket, so the patty browns on the outside and stays juicy inside without sitting in its own fat.
The strong flavour of lamb also holds up well to the dry heat. Mint, cumin and coriander stay fragrant and do not burn, and a 2 cm burger is cooked in about 12 minutes. It is a good alternative when you want something more interesting than a beef burger. For the beef version, see the classic burger recipe.
How to make lamb burgers in the air fryer
Tap a time to start a timer.
- Mix Put the lamb mince, onion, garlic, mint, cumin, coriander, breadcrumbs, salt and pepper in a bowl. Mix with your hands for about , just until combined.
- Shape and chill Divide into four and shape into patties 2 cm thick and slightly wider than the buns, as they shrink. Press a dimple into each centre and chill for .
- Preheat Preheat the air fryer to 190 °C for . Lamb is fatty enough that the patties need no oil.
- Cook Place the burgers in the basket in a single layer and cook for , turning after . Pour away any fat collected in the base halfway if the basket looks greasy.
- Check Lamb mince must be cooked through, unlike a lamb steak. The Food Standards Agency says food is safe at 75 °C for 30 seconds, so push a thermometer into the centre, and check for no pink meat and clear juices. Rest for .
- Serve Toast the buns for in the air fryer. Mix the yoghurt with the mint sauce, then fill the buns with the burgers, cucumber and the minted yoghurt.
Cooking times and temperatures
| Lamb Burgers | Temperature | Time |
|---|---|---|
| Homemade lamb burgers, 2 cmTurn halfway | 190 °C | 12 min |
| Shop-bought minted lamb burgers | 190 °C | 9–10 min |
| Lamb burgers from frozenTurn halfway | 180 °C | 15–18 min |
| Thick lamb burgers, 3 cm | 180 °C | 15–16 min |
| Feta-stuffed lamb burgersSeal the edges well | 180 °C | 14 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
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Tips
- Shape the patties wider than the bun. Lamb shrinks more than beef as the fat renders, so a 10–11 cm patty ends up about bun-sized.
- Chill before cooking. Cold patties keep their shape and are easier to lift. Fifteen minutes in the fridge is enough.
- Rest before serving. Three minutes lets the juices settle so the bun does not go soggy.
Serving
Serve lamb burgers in toasted buns with cucumber, rocket and minted yoghurt, or on a plate with a tomato and red onion salad. Potato wedges or sweet potato fries go well with the spices. Lamb burgers in air fryer machines also pair nicely with roasted peppers and a spoonful of hummus.
Storing and reheating
Cooked lamb burgers keep for up to 2 days in the fridge in an airtight container. Reheat them in the air fryer at 160 °C for 5 minutes, until they are steaming hot all the way through (75 °C in the middle). Raw patties can be frozen between baking paper for 3 months.
Variations
- Feta-stuffed: Press a cube of feta into the middle of each patty and seal the meat around it, then cook for 14 minutes at 180 °C.
- Moroccan spice: Swap the mint for 1 tsp ground cinnamon and ½ tsp paprika, and add a few chopped dried apricots.
- Rosemary and garlic: Use 1 tbsp chopped rosemary instead of the mint and serve with redcurrant jelly.
Troubleshooting
- The lamb burgers shrink and are greasy
- Lamb mince is fattier than beef. Shape the patties wider than the bun, and pour off the fat collected in the basket base halfway through.
- The burgers fall apart
- Grate the onion finely, add the breadcrumbs and chill the patties for at least 15 minutes. Turn them gently with a flat spatula.
- The burgers taste flat
- Lamb takes strong flavours. Increase the cumin or add a pinch of chilli flakes, and do not skip the salt in the mix.
Frequently asked questions
How long do lamb burgers take in an air fryer?
Fresh patties 2 cm thick take about 12 minutes at 190 °C, turned halfway. Thinner shop-bought lamb burgers need 9–10 minutes.
Can you air fry lamb burgers from frozen?
Yes. Cook frozen lamb burgers at 180 °C for 15–18 minutes, turning halfway, and check that the centre has reached 75 °C before serving.
Can lamb burgers be pink in the middle?
No. Unlike a whole lamb steak, minced lamb has been handled more, so bacteria can be mixed through the meat. The Food Standards Agency says to cook it until steaming hot, with no pink and clear juices.
Do I need to add oil to lamb burgers?
No. Lamb mince has enough fat of its own, and the patties brown well in a dry basket.
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