Main Course · Dinner · Nordic ·

Icelandic Lamb Burgers with Lingonberry Aioli

Unleash the flavors of Iceland with these succulent lamb burgers, complemented by a distinctive lingonberry aioli for a unique taste experience.

5(726 reviews)
·By Ethan Brooks·
Icelandic Lamb Burgers with Lingonberry Aioli — Main Course served and photographed from above
Prep
30 min
Cook
1 h 30 min
Difficulty
Intermediate
Serves
4

Preparation

Get these tasks done before you start cooking.

Preparing the Lamb Mixture

  1. 1

    Combine Ingredients

    In a bowl, combine ground lamb, mint, parsley, onion, garlic, salt, and pepper.

    Tip: Use fresh mint for a brighter, more aromatic flavor profile in your lamb patties.

  2. 2

    Mix Thoroughly

    Mix well until all ingredients are evenly distributed.

  3. 3

    Form Patties

    Form into 4 equal patties.

Making the Lingonberry Aioli

  1. 1

    Whisk Ingredients

    In a small bowl, whisk together mayonnaise, lingonberry jam, lemon juice, and Dijon mustard.

  2. 2

    Season

    Season with salt and pepper to taste.

  3. 3

    Chill

    Refrigerate until ready to use.

How to Make Icelandic Lamb Burgers with Lingonberry Aioli

Total time: 2 h · Yields 4 servings

  1. 1

    Grilling the Patties

    Preheat a grill to medium-high heat. Cook the lamb patties for 5-6 minutes per side, or until internal temperature reaches 160°F (71°C).

Chef's Tips

    Frequently asked questions

    How long can I store leftovers?

    Refrigerate the patties and aioli separately for up to 3 days. Reheat patties in the oven or on a skillet.

    Can I make this ahead?

    Yes, you can prepare the patties and aioli a day in advance, storing them in the fridge.

    What can I substitute for lingonberry jam?

    Cranberry sauce or red currant jelly can be good substitutes in a pinch.

    Is there a vegetarian option?

    Swap out the lamb patties for a plant-based patty to keep flavors but change dietary needs.

    Can I freeze the patties?

    Yes, uncooked patties can be frozen for up to 2 months. Thaw completely before cooking.

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