Air Fryer Reference
Lamb Burger
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 10 min
- 2 patties
- Flip at
- 5 min
- flip once
- Internal temp
- 160 °F
- 71 °C
Doneness
Exterior has a deep brown crust; interior is faintly pink at the centre for medium (not rosy-red like medium-rare beef — ground lamb safety floor is higher). Juices run clear with no pink tint.
Oil & seasoning
Skip — ground lamb is fattier than beef and self-oils the basket. A spray increases smoke without improving the crust.
Season with: salt, black pepper, ground cumin, ground coriander, garlic powder, dried mint or fresh parsley (mixed into meat).
Watch out for
- Cook ground lamb to 160 °F / 71 °C minimum — same as ground beef. Ground meat carries surface bacteria throughout the patty, so the rare/medium-rare safe-for-whole-cuts standard does not apply.
- Make a deliberate thumb-divot in the centre of each patty before cooking — lamb patties dome upward as they cook and the divot keeps them flat for a stable bun fit.
- Use 80/20 ground lamb (shoulder grind preferred). Leaner grinds (90/10 leg) cook drier and lose the characteristic lamb flavour that comes from the fat itself.
- Drain rendered fat from the basket before flipping if you see more than a tablespoon pooled — otherwise the patty fries in its own grease and the underside goes soggy.