The Ultimate Lamb Burger

Sosu Srirachup in the perfect component to spice up any good ‘ol American BBQ, and given that Memorial Day is fast approaching, this year we’ve concocted a burger to kick things up a bit.  We’ve added a spin to the classic American beef burger by substituting lamb spiced with our Sriracha Spice Rub – a spicy, cumin based seasoning balanced with a full-bodied nuttiness –, to provide you a patty exploding with flavor.  Top that lamb burger off with our naturally tangy-sweet Srirachup, grab a pint, and you’ve got yourself a Memorial Day BBQ that no one can resist. 

And a warm “Thank You” from Sosu sauces to all our soldiers for your service!


Memorial Day Special Tutorials

We put together 2 quick tutorials on how to make the perfect hamburger patty and how to season and handle your meat (patty meat that is). Hope you enjoy these!


Quick Tip #1: How to Handle your Meat (patty meat that is!)

Quick Tip #2: How to Form the Perfect Hamburger Patty

 How to make the Ultimate Lamb Burger

Memorial Day is a popular holiday for BBQs and picnics, and although it is quite fair to say that nothing beats a hamburger hot off the grill, if you do not have a grill handy, pan frying hamburgers can be just as efficient.  Start by heating a pan over medium heat.  Then in a large mixing bowl, combine the ground lamb, Sosu Spice rub, egg, mint and salt and pepper. 

The gaminess of the lamb works beautifully with the mint, however, if you prefer a meat with a less gamey taste, beef can be substituted for the lamb.

After you have mixed the burger meat thoroughly, divide the meat into six equal parts.  Shape the meat into six hamburgers by rolling them into bowls and pressing them flat to create hamburger patties about ½ an inch thick (you may make the hamburgers smaller in size if you wish to prepare sliders, but for this recipe, we’re going to keep them normal sized).

Next, place the burgers in the pan.  If the meat starts to splatter, simply lower the heat, otherwise cook the hamburger patties for about five minutes on each side.  (If you prefer burgers a bit rarer, cook the meat for a less amount of time and vice versa for burgers a bit more well-done.) 

When the burgers have finished cooking, transfer the hamburger patties to the bottom half of the hamburger buns that have been sliced in half (if they haven't been already).  Top with feta cheese, arugula and sliced red onion.

Spread the desired amount of Sosu Srirachup on the top half of the burger (about 1 – 2 teaspoons per burger).  Serve immediately with a side of pickles, we love Paulie's Pickles in SF.


Lamb Burgers with Sosu Srirachup and Feta Cheese

Serves 6

Prep time: 25 minutes

Cook time: 1 hour



1 lb. ground lamb (or beef)

1 bunch of fresh mint (about ½ a cup, chopped)

1 T. Sosu's Sriracha Spice Rub

1 egg

¾ C crumbled feta

1 – ½ C arugula leaves

1 Large red onion

About 6 – 8 hamburger buns

1 T vegetable oil

Sosu Srirachup to flavor

Salt and pepper to taste

Dill pickles, to place on the side (Paulie's Pickles is the best)


  1. Heat the oil in a frying pan over medium heat.
  2. In a large mixing bowl, combine the lamb meat, Sosu Spice Rub, egg, mint and salt and pepper to taste. Mix well.
  3. Divide the meat into six equal parts and form the separated meat into hamburger patties.
  4. Place the hamburger patties into the heated pan and cook for five minutes on each side. Thinly slice the red onion.
  5. Slice the hamburger buns in half if they haven't been already.
  6. When the hamburgers are done cooking, place each patty on the bottom of the hamburger bun.
  7. Top each burger with feta cheese, arugula and the sliced red onion.
  8. Spread the desired amount of Srirachup on the top half of each bun before placing on top of the hamburger.
  9. Serve immediately with a side of pickles.

Recipe created and photographed by Lisa Murphy and Jessica Schulman


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