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Yassa Lamb Burgers - Print
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Yassa Lamb Burgers

Yassa lamb burgers from Chef Pierre Thiam
Prep Time30 mins
Cook Time15 mins
Course: Main Course
Cuisine: African
Keyword: Lamb Burger, Yassa Onion
Servings: 6



  • 2 lb  Ground Lamb or Ground Goat
  • 1 garlic clove minced
  • 1 yellow onion finely chopped
  • 1 lime grated zest
  • 1 teaspoon cayenne pepper
  • 2 Tablespoons chopped fresh thyme leaves
  • 1 Tablespoon salt
  • 2 teaspoons freshly ground black pepper
  • Vegetable oil for brushing

Yassa Onions

  • 1 Tablespoon vegetable oil
  • 2 cups thinly sliced yellow onions
  • 1 dried bay leaf
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 lime juice
  • 8 buns

Optional Toppings

  • Fried eggs
  • Dijon mustard
  • Tamarind Kani Sauce see recipe below



  • Place ground lamb in a large bowl and add all ingredients.
  • Using your hands, mix until well-combined.
  • Shape into 6 to 8 burgers. Place on a platter, cover with plastic wrap and refrigerate for 1 hour or longer.


  • Heat the oil in a cast-iron skillet over medium heat.
  • Add the onions and bay leaf and stir well to coat.
  • Season lamb burgers with salt and pepper.
  • Cover and cook undisturbed for 10 to 15 minutes, until soft.
  • Add lime juice and stir well.
  • Adjust the seasoning and raise the heat to medium-high.
  • Cook the onions uncovered for another 10 minutes or more, stirring from time to time to avoid scorching, until the onions are golden brown.
  • Remove the bay leaf and adjust the seasoning.

Grill and Serve

  • Preheat the grill or grill pan.
  • Brush the burgers with a little oil to avoid sticking.
  • Cook the burgers to desired temperature.
  • Set aside to rest for a few minutes before serving.
  • Top with the yassa onions, optional mustard or kani sauce