The Juiciest Butter-Stuffed Grilled Lamb Burger Recipe 🍔

The difference between a good burger and a great one often comes down to what’s hiding inside. Our harissa butter lamb burgers conceal a secret weapon – a dollop of spiced compound butter that melts as the burger cooks, keeping the meat incredibly juicy while infusing it with North African-inspired flavor from the inside out.

Most lamb burgers risk drying out on the grill, but our technique solves this problem beautifully. The harissa-infused butter not only maintains moisture but creates pockets of rich, complex flavor throughout the patty. It’s a simple addition that turns these burgers into something truly special.

Ingredients

Unsalted Butter: Provides a creamy base for the harissa compound butter.
Harissa Paste: Adds a spicy, aromatic flavor to the butter, infusing the burger with rich North African spices.
Ground American Lamb: Rich and slightly gamey, perfect for pairing with bold spices.
Ras El Hanout: A Moroccan spice blend that enhances the meat with its complex flavors.
Buns and Toppings: Fresh tzatziki sauce, lettuce, tomatoes, thinly sliced red onion, cucumber, and optional olives bring freshness and crunch.

Instructions

Prepare Harissa Butter: Combine room-temperature butter with harissa paste and salt. Roll into a log using plastic wrap or wax paper and refrigerate to solidify.
Form Patties: Mix lamb with Ras El Hanout, salt, and pepper. Form into base patties and thinner top patties. Place a slice of the chilled harissa butter onto each base patty, cover with a top patty, and seal edges.
Chill Patties: Refrigerate formed patties to help them hold their shape when cooked.
Grill: Cook patties using indirect heat on a preheated, oiled grill to an internal temperature of 160°F. Let rest to allow the butter to meld into the meat.
Assemble Burgers: Toast buns, spread tzatziki sauce, add patties, and top with fresh vegetables and olives.

Girl Carnivore Expert Cooking Tips

Resting Burgers: Allow the burgers to rest after grilling to ensure the butter infuses throughout the patty, enhancing juiciness and flavor.
Indirect Grilling: Avoid flare-ups and ensure even cooking by grilling burgers away from direct heat.
Handling Butter: Keep the harissa butter cold to prevent it from melting out during cooking.

What to Serve With

We grilled some corn and sweet potato fries and spiced them lightly with Ras El Hanout, a light Moroccan spice blend. For an even more indulgent burger, make some Honey Whipped Feta Dip and smear it on the bun.

With fresh olives placed in decorative plates around the table, a smattering of tropical summer florals, and wine glasses filled, we were transported, with all local ingredients to a dinner in the desert.

Leftovers and Reheating

Store leftover burgers in the fridge for up to 3 days or freeze for up to 3 months.

Reheat in a 350°F oven or on the grill until warmed through, wrapped with foil in the oven to retain moisture.

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Want incredibly juicy lamb burgers that burst with flavor? Our harissa butter-stuffed patties solve the dry burger problem once and for all. We’ll show you how to hide spicy, melty goodness inside each burger for spectacular results.

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Place the butter in a bowl and mash with a fork. Stir in the harissa paste and a pinch of salt. Whip together until evenly combined.
Arrange a square of plastic wrap or wax paper onto a clean work surface and scrape the butter onto the center. Roll into a small log and seal. Place in refrigerator to solidify for at least 1 hour before using.
In a large clean bowl, combine the lamb with the 1 teaspoon Ras El Hanout seasoning and a sprinkle of salt and pepper.
Gently, form half of the lamb into 6 patties, about 2 oz each, with shallow indents in the center, like a crater.
Form the remaining half into 6 thin patties.
Place a small slice of the prepared harissa compound butter in the center of each crater and top with the thin patties, pinching the edges together securely.
Cover and set the prepared lamb patties back in the fridge for at least 45 minutes before cooking.
Preheat the grill for indirect fire. Clean and oil your grates.
When ready to cook, season the lamb patties liberally with salt. Arrange the patties on the cooler side of the grill and cook to an internal temp of 160, flipping once during cook time.
Remove from heat and allow to rest. The butter needs to melt through and seep into the burgers. If poked too soon, the hot butter will squirt out.
Meanwhile, toast the buns.
When ready to assemble, prep the buns with a smear of tzatziki sauce and a layer of lettuce, tomatoes, red onion and cucumber if desired.
Serve and enjoy.

Keep the ground lamb moist and flavorful by stuffing with the compound butter and using the indirect heat method for cooking. Build a fire on one side fo the grill, close the lid and allow the air to circulate. Cook the patties over the cooler side of the grill, where the drippings won’t cause flair-ups and the radiant heat is cooking them.