Tired of Beef Burgers? Lamb Burgers are more moist while being a very lean mince, and have great flavour when covered all over with our Souvlaki Seasoning.
Smoke them at high heat of 150C for just over an hour to 73-75C internal temp, check with our Instant Read Thermometer. We smoked them on our non stick Frogmat Non Stick Smoker Mesh. Avoid cooking them in a frypan or over coals as they spit lamb fat.
