Barbecue smoked lamb burgers stuffed with bacon. We are making a bonafide burger, packed with flavors. In addition to the smoke there are a layer upon layer of flavor. A must try!

As a fresh alternative to all smash burgers we’re doing a real classic here by smoking a lamb burger on the grill. And instead of putting bacon on the burger we stuff the patty with bacon. Add two types of cheese and other toppings and we have a winner!

Servings 4

Cook Time 1

Start the grill 30

Ingredients

Imperial – Metric

1.1 lb ground lamb meat
2 tbsp Barbecue rub (any will do)
2 yellow onions
3.5 oz Swiss cheese
3.5 oz Chevre cheese
4 lettuce leaves
4 burger buns
2 tbsp Lemon curd
4 tbsp sweet chili sauce
1 oz butter (for frying)
10 oz bacon (2 packages)
0.5 tsp salt

Instructions

Start by firing up the grill, configure it for indirect heat, have it running at 120° C / 250° F.
Peel and chop the onions in half, then slice the halves. Fry them for 10-15 minutes in a frying pan with the butter. Use only medium heat to let them sweat and become soft.
Fry all bacon until it's crispy. Place on a paper towel and let it cool off for a minute.
Chop all bacon with a knife.
Place the ground lamb meat in a bowl and add the salt.
Add the chopped bacon and mix it well with your hands.
Shape 4 equal size patties from the mix, and then sprinkle the barbecue rub evenly on one side of the burgers. I usually place them on a frog mat for easier handling.
Place the burgers on the indirect side of the grill and add some wood chunks to the glowing embers for smoking. Close the lid and smoke them for 20 minutes, or until the inner temperature is 45° C / 113 °F.
Now stoke the fire to get it hot, and grill the burgers on both sides for a minute or two, untill the inner temperature is 52° C / 126 ° F. Then bring them in to start building the burger.