Bobby Flay's Spice-Rubbed Lamb Burger

Mar. 15, 2025

Photo: Christopher Testani

“The spices really wake up the flavor of the lamb while also giving the burger a great crust as it cooks,” Flay said.

Read below to learn how to make Flay’s burger on your own.

1¼ lbs. ground lamb shoulder

½ cup mayonnaise

2 jarred roasted piquillo peppers (or 1 jarred roasted red bell pepper), drained and chopped

2 garlic cloves, ground to a paste

1 teaspoon fresh lemon juice

2½ teaspoons kosher salt, divided

1¼ teaspoon coarsely ground black pepper, divided

1 anchovy, chopped (optional)

1 tablespoon Spanish paprika

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

2 teaspoons dry mustard

2 teaspoons ground fennel seed

2 tablespoons canola oil

8 thin manchego cheese slices

4 soft sesame seed hamburger buns, lightly toasted

1. Remove lamb from refrigerator; let stand at room temperature for 30 minutes before cooking. Process mayonnaise, peppers, garlic, lemon juice, ½ teaspoon salt, ¼ teaspoon black pepper and, if using, anchovy in a food processor until smooth, 30 seconds to 1 minute. Scrape mixture into a bowl; cover and chill for at least 30 minutes.

2. Preheat a grill to high (450 degrees to 550 degrees). Stir together paprika, cumin, coriander, dry mustard, fennel seed and the remaining 2 teaspoons salt and 1 teaspoon black pepper in a small bowl. Divide lamb into 4 portions; shape each into a patty, and brush evenly with oil. Sprinkle the top of each patty with 1½ tablespoons of the paprika mixture; let stand for 5 minutes. Reserve the remaining paprika mixture for another use.

3. Grill burgers, uncovered, spice side down, until a crust forms, about 4 minutes. Turn burgers, and cook to the desired degree of doneness, 3 to 4 minutes for medium. Top each burger with 2 cheese slices; cover and grill just until cheese melts for about 30 seconds.

4. Spread the cut sides of the buns with about 1 tablespoon each of the aioli. Place 1 burger on each bottom bun. Top evenly with arugula. Cover with top buns, and serve.

Serves: 4

Active time: 25 minutes

Total time: 55 minutes

This recipe originally appeared in a special issue of PEOPLE in June 2017

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source: people.com