american lamburgers with golden tomato mango ketchup
american lamburgers with golden tomato mango ketchup
american lamburgers with golden tomato mango ketchup

Arizona Lamburger with Golden Tomato-Mango Ketchup


February 3, 2016

This sweet-and-savory lamb burger is from Chef Sandy Garcia of Bon Appetit Management in San Jose, California.

  • Prep: 30 mins
  • Cook: 10 mins
  • Yields: 4 servings


For the Lamburger

1 lb ground American Lamb

1 tbsp finely chopped shallot

1 tbsp finely chopped garlic

1 tbsp chopped roasted poblano or pasilla chile pepper. *Tip: To roast a chile pepper, place the chile over a gas burner on a cook top or roast under a broiler. Turn the chile with tongs so that all sides are charred. Place the chili in a paper bag and let cool. Peel off the charred skin. Slice open the chile and remove the stem and seeds and chop.

1 tbsp tablespoon chopped mixed fresh herbs (such as rosemary, thyme, and parsley leaves)

1 tsp teaspoon kosher salt

1 tsp teaspoon pepper

4 hamburger buns

For the Ketchup

2 tsp canola oil

1 small onion, chopped

1 tbsp finely chopped garlic

4 yellow tomatoes, chopped

1 mango, peeled and chopped

2/3 cup white wine or chicken broth

1/3 cup white balsamic vinegar

1 tsp kosher salt

3/4 tsp white pepper


1For the “lamburger:” In a large bowl, combine the lamb, shallots, garlic, chili pepper, herbs, salt, and pepper and mix well. Shape the meat into four ½-inch thick patties.

2Heat barbeque coals until they are covered with gray ash. Grill the burgers for 5 to 6 minutes per side. Place one burger on each bun and top with Golden Tomato-Mango Ketchup.

3For the ketchup: heat the oil in a saucepan over medium heat. Add the onion and garlic and sauté for 3 to 4 minutes. Stir in the tomatoes and mango and cook for 5 minutes. Blend in the wine or broth along with the vinegar, salt, and pepper. Simmer for 5 minutes on low heat. Remove from the heat and let cool.

4Transfer the cooled mixture to a blender and blend until smooth. Store the ketchup in the refrigerator for up to 5 days.

Recipe provided by the American Lamb Board