Lamb Burger (Carnivore, 80/20 Ground Lamb)
By Omar Khan · Pakistani Heritage Cook · Updated 2026-05-08
1 lb 80/20 ground lamb formed into 4 patties, seared in cast iron 3-4 minutes per side. Salt only. Richer than beef burgers, $7 per pound.
Carnivore lamb burgers are 1 pound of 80/20 ground lamb (the same fat ratio as classic ground beef burgers) formed into four ¼-pound patties, salted, and seared in a screaming-hot cast iron skillet for 3 to 4 minutes per side until the exterior has a deep crust and the interior is medium at 145°F. Salt is the only seasoning — no garlic, no rosemary, no feta, no tzatziki. Lamb has stronger natural flavor than beef (the branched-chain fatty acids in lamb fat give it the distinctive taste), so the salt-only approach lets the lamb shine. A 1-burger serving (4 ounces cooked) delivers 30g protein, 22g fat, and 320 calories. Ground lamb costs $7 to $11 per pound; a 1-pound batch makes 4 burgers at roughly $2 to $3 per serving. Most carnivore eaters who try lamb burgers describe them as 'beef burgers but more interesting' — the lamb flavor is more pronounced but not overpowering at the 80/20 fat ratio.
Ingredients
| Ingredient | Protein | Fat | Calories |
|---|---|---|---|
| 4 oz lamb burger cooked (per serving) | 30g | 19g | 290 |
| ¼ tbsp butter (per serving) | 0g | 3g | 25 |
| Coarse salt | 0g | 0g | 0 |
| Per serving | 30g | 22g | 320 |
Macros per serving (after cooking and any fat draining). Source: USDA FoodData Central.
Instructions
- 1
Divide ground lamb into 4 equal portions (about 4 oz each). Form into ¾-inch thick patties — slightly wider than your final preferred size since they shrink as they cook.
- 2
Press a small dimple in the center of each patty with your thumb. The dimple prevents the burger from doming up during cooking.
- 3
Salt both sides of each patty with 1 tsp coarse salt total.
- 4
Heat 1 tbsp butter in a 12-inch cast iron skillet over high heat until smoking.
- 5
Place patties in the skillet. Don't crowd; cook in 2 batches if needed.
- 6
Sear 3 to 4 minutes WITHOUT moving until the bottom has a deep crust.
- 7
Flip and sear 3 minutes on the second side. Pull at 140°F internal for medium (rises to 145°F during rest).
- 8
Rest 3 minutes on a cutting board. Serve whole or sliced.
Nutrition per Serving
Frequently Asked Questions
What's the right doneness for lamb burgers?
Medium (145°F internal) is the standard for ground lamb. Ground meat (lamb, beef, pork) needs to reach the FDA-recommended 160°F to fully eliminate pathogen risk; many cooks pull at 145°F (medium) accepting the slightly higher risk for better texture. Lamb fat begins to taste tallowy at temperatures above 150°F, so don't overshoot to 160°F unless you have specific food-safety concerns. Buy ground lamb from trusted sources for the medium-cook approach.
Lamb burger vs beef burger — flavor difference?
Lamb has more pronounced flavor than beef due to branched-chain fatty acids in the lamb fat — most blind tasters describe lamb burgers as 'gamier' or 'more flavorful.' At the 80/20 fat ratio, lamb burgers are about as fat-rich as classic ground-beef burgers; the fat content is similar but the flavor profile differs. Lamb burgers benefit from less seasoning than beef burgers because the meat carries more inherent taste. Some carnivore eaters prefer lamb for variety; others stick with beef for the milder profile.
Where do I buy ground lamb?
Most US grocery stores stock ground lamb in the meat case. Whole Foods reliably carries it. Halal markets and Greek/Middle Eastern grocers have the best selection and pricing. Costco sells ground lamb in 2-pound packs at competitive pricing. Online specialty butchers (US Wellness Meats, White Oak Pastures) ship grass-fed ground lamb at premium prices. Frozen ground lamb is fine — thaw in the fridge for 24 hours before cooking. Cost ranges $7 to $14 per pound depending on grass-fed vs grain-finished.
Track This Meal in Carnivore Max
Log this recipe, track your macros, and stay on top of your carnivore diet.
Download Free on iOS →You Might Also Like
8 lamb loin chops salted and seared in butter for 3 minutes per side. Salt only — no rosemary, no garlic. The 8-minute carnivore lamb dinner.
RecipeFrenched rack of lamb seared 4 minutes per side, finished in a 425°F oven to 130°F internal. 25 minutes total. Salt and butter only.
RecipeCrispy-edged, juicy smash burgers made with 80/20 ground beef and butter. The ultimate simple carnivore meal ready in under 15 minutes.