Lamb Burgers with Caramelized Red Onions

This recipe uses fresh lamb, but is equally tasty with lean ground beef.

Makes: 4-6 servings
Free of: gluten and all top allergens

Photo: Chris Gonzaga



Caramelized Balsamic Red Onions

  • 4 medium red onions
  • 4 tbsp (60 mL) balsamic vinegar
  • 4 tbsp (60 mL) soy sauce [Optional for soy allergy; use gluten-free brand]
  • 4 tbsp (60 mL) olive oil
  • Salt and pepper to taste

Lamb Burgers

  • 1 egg [or equivalent egg replacer]
  • 2 tbsp fresh thyme, finely chopped
  • 2 tbsp garlic, minced
  • 1 lemon, juiced, zested
  • Salt and pepper to taste


  1. For caramelized onions, peel red onions and slice into 1/2-inch (2 cm) rounds.
  2. Combine balsamic vinegar, soy sauce (if using), olive oil, salt and pepper in a large bowl.
  3. Add onions to bowl, and gently toss to coat. Marinate one hour.
  4. Remove onions from bowl, reserving marinade. Place onions in a lightly oiled grill basket, or directly onto the grill.
  5. Cook for 4 to 6 minutes per side, brushing with reserved marinade until onions are soft and begin falling apart.
  6. For burgers, gently combine all ingredients in a large bowl. Form into 4 to 6 patties of equal size.
  7. Lightly oil grill and set barbecue to high heat. Cook burgers for 4 to 6 minutes per side, or until a meat thermometer inserted into the middle of the burger reaches at least 160°F.
  8. Remove from grill, top with caramelized balsamic red onions and serve with your favourite gluten-free bun and condiments.

is a chef and recipe developer.