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Pineapple Lamb Burgers

These Pineapple Lamb Burgers have all the spices, the bold flavors of lamb, a sweet slice of pineapple, and a tangy sauce in between buttery brioche buns. 
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: Tropical
Servings: 6 hamburgers
Author: Aline Shaw


For the Burger Patties:

  • 2 lbs of ground lamb
  • 1 1/2 tsp of kosher salt
  • ground pepper to taste
  • 2 Tbsp of Brazilian Sofrito or 4 cloves of garlic, minced
  • 1/2 tsp of paprika
  • 1/4 tsp of ground nutmeg
  • 1/2 tsp of cayenne pepper
  • 1/2 tsp of ground cinnamon
  • 1/2 tsp of ground cumin
  • 1/2 tsp of mustard powder

For the Goat Cheese Cream:

  • 5 oz goat cheese
  • 3 Tbsp sour cream
  • 1-2 Tbsp water
  • 1 whole pineapple peeled, cored and sliced
  • Olive oil for drizzling
  • 6 brioche buns
  • lettuce red onion slices, and old school whole grain dijon mustard for assembling


  • First make the goat cheese cream by pulsing the cheese, the sour cream and a few drops of water in a blender. Let it sit in the fridge until it's time to assemble the burgers.
  • In a medium bowl, mix in all the spices, the Brazilian Sofrito and the salt and pepper with the ground lamb, and set aside.
  • Brush the pineapple slices with some olive oil, and season it with some salt, pepper and a little pinch of cinnamon.
  • Preheat the grill to 350F, and shape the patties in the meantime.
  • Grill the pineapples first, and then the patties (unless you're grill is big enough to grill everything at the same time).
  • Assemble the burgers by spreading the mustard on the buns. Then stack with the lettuce, the patty, the goat cheese cream, the grilled pineapple, and raw red onions.

Bom Apetite!