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Savory Easter Leftover Shredded Lamb Brioche Burgers

leftover shredded lamb brioche burgers - featured image
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A quick and easy recipe that transforms leftover Easter lamb into tender, juicy shredded lamb burgers served on soft brioche buns with a tangy sauce and fresh toppings.

Ingredients

Scale
  • 2 cups (300g) leftover cooked lamb, shredded or finely chopped
  • 4 brioche burger buns, soft and slightly sweet
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 small yellow onion, finely chopped
  • 2 garlic cloves, minced
  • 2 teaspoons Dijon mustard
  • 3 tablespoons Greek yogurt or sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon fresh rosemary, finely chopped (optional)
  • Salt and black pepper, to taste
  • Pickles, thin slices or relish
  • A handful of arugula or baby spinach
  • Optional extras: red chili flakes, caramelized onions, crumbled feta cheese

Instructions

  1. Shred leftover cooked lamb into small, bite-sized pieces (about 2 cups or 300g). Let sit at room temperature for 10 minutes if cold.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add finely chopped yellow onion and cook until translucent and soft, about 5 minutes.
  3. Add minced garlic and cook for another 2-3 minutes until fragrant but not browned.
  4. Add shredded lamb to the skillet and stir to combine with onions and garlic. Cook for 3-5 minutes until heated through, stirring occasionally. Add a splash of broth or water if lamb is dry.
  5. In a mixing bowl, whisk together Dijon mustard, Greek yogurt (or sour cream), lemon juice, and chopped rosemary. Season with salt and pepper.
  6. Pour sauce over warm lamb mixture and toss gently until evenly coated. Adjust seasoning as needed.
  7. Lightly toast brioche buns in a toaster or under a broiler until golden and crisp.
  8. Assemble burgers by layering arugula or spinach on the bottom bun, spooning lamb mixture on top, adding pickles or relish, then topping with the bun.
  9. Serve immediately with your favorite side salad or fries.

Notes

If lamb mixture is too wet, cook a minute longer to evaporate excess moisture. Toasting brioche buns prevents sogginess. Use a splash of broth to keep lamb juicy if dry. Adjust salt carefully as leftover lamb may already be salty. For dairy-free, substitute Greek yogurt with coconut yogurt and use dairy-free mustard.

Nutrition

Keywords: leftover lamb recipe, shredded lamb burger, brioche burger, Easter leftovers, quick lamb recipe, easy dinner, lamb sandwich

Find it online: https://swooshspice.com/savory-easter-leftover-shredded-lamb-brioche-burgers-recipe-easy-and-delicious/