Level up your burger game with these Harissa Butter-Stuffed Lamb Burgers. So much flavor basted from the outside in.

This post was sponsored by the American Lamb Board, but all thoughts and opinions are my own.

Whether you are gearing up for a huge end-of-summer party or just looking for a way to cook out this weekend, burgers are always my go-to recipe. Sure, ribs and smoked chickens make my guests elated, but burgers are fun, messy and communal. Something I have a deep love for when it comes to sharing meals with friends and company. Every time I throw a summertime supper, it’s a burger bash. Because it’s my job to celebrate burgers, and just how amazingly versatile they can be.

When I put out the word for an impromptu recipe testing for these Harissa Butter-Stuffed Lamb Burgers on a crisp mid-week night, friends arrived to help set the table and pour the wine with glee. They knew they would be trying something new and exciting. I want to get people to think of lamb, and all proteins, not just as a particular occasion choice, but a choice for any-day cooking and take the fear out of playing with something new.

Why Lamb Burgers?

Ground American Lamb is typically 80/20 at most grocery stores.  To make sure mine stay moist and flavorful with when grilling over high heat, I add a little extra fat, like bacon, or for this recipe, butter. I decided to baste them from the inside with classic North African flavors, pulling from my trip to Morocco. My memories of savoring lamb tagines and keftas and loving the pure spices that made the meat pop totally inspired me and, I wanted to introduce that global inspiration to a new audience at home.

Add compound butter to make things fancy.

I whipped up the compound butter ahead of time, formed the patties and got to socializing answering questions about the meal and just having fun.

That’s another understated perk to burgers; there’s time to cook AND have fun with your guests. It’s social. As I believe, meals should be.

We had an abundance of local squash and tomatoes from our CSA, and I wanted to make use of as much local love as I could. I whipped up a garlic scape pesto and tossed it over freshly sliced squash and local tomatoes with a small crumble of salted feta cheese.

We grilled some corn and sweet potato fries and spiced them lightly with Ras El Hanout, a light Moroccan spice blend.

With fresh olives placed in decorative plates around the table, a smattering of tropical summer florals, and wine glasses filled, we were transported, with all local ingredients to a dinner in the desert. A night I loved sharing with friends as I inspired them to cook a little outside that boring burger box. Want more lamb ideas? Check out the other lamb burgers and lamb recipes I have in the archives.