All Recipes

Lamb & Egg Burger

45 Mins


2 Pounds Ground Lamb

3 Cloves Garlic, crushed

1 Medium Onion, diced

12 Strips Bacon

6 Eggs

6 Slices Tomato

6 Slices Pineapple

6 Slices Cheddar Cheese

6 Leaves Lettuce

6 Martin’s Big Marty’s Rolls

2 Tablespoons Olive Oil

Ketchup, for serving

Salt and Freshly Ground Black Pepper, to taste

Serves: 6


Step 1

Preheat oven to 300°F. Line a baking sheet with aluminum foil.

Step 2

Cook bacon until crispy. Transfer to a paper towel lined plate to drain. Set aside pan with bacon grease for later use.

Step 3

While bacon is cooking, peel and crush the garlic cloves and dice the onion.

Step 4

Add the ground lamb, crushed garlic, and diced onion to a large mixing bowl. Season with salt and pepper, to taste, and mix together until combined. Form into 5 or 6 patties, about 5-6 oz. each.

Step 5

Heat the oil in a large nonstick skillet over medium heat and cook the patties, in batches if necessary, for 4 minutes on each side, flipping once. When the patties have cooked for 4 minutes per side, transfer them to the prepared baking sheet and top each patty with a slice of cheese. Repeat with next batch, if necessary.

Step 6

While patties are cooking, prepare the lettuce, tomato, and pineapple. Set aside until ready to assemble burgers.

Step 7

Once the last batch of patties is finished, place baking sheet in the preheated oven and bake for 5 minutes, or until cheese is melted.

Step 8

Meanwhile, fry the eggs in the pan of bacon grease, in batches if necessary. Set aside until ready to assemble burgers.

Step 9

Remove patties from oven and assemble burgers on Martin’s Big Marty’s Rolls as follows: bottom bun, lettuce, tomato slice, lamb patty with melted cheese, pineapple slice, ketchup (if desired), 2 strips bacon, fried egg, and top bun.