Slideshow: 7 Lamb Burgers We Love

The Breslin, NYC
The Breslin, NYC

"The Breslin's lamb burger is a meaty, juicy monster, but not a grease bomb. It's a hefty eight-ouncer, and the insanely good fries that go with it aren't going to down themselves, but eating this thing is a little like tasting triumph. It's a mix of considered ingredients, careful prep, and tightly controlled technique—and it makes one of the absolute best burgers in New York, lamb or otherwise." —Max Falkowitz, Editor of Serious Eats: New York

The Breslin review »

16 West 29th Street, New York, NY 10001 (map) 212-685-9600; thebreslin.com

[Photograph: Robyn Lee]

Lola, Seattle
Lola, Seattle

"The burger, which when requested medium rare, arrives beautifully juicy with welcome background notes of char and the right amount of salt. It's a wallop of lamb-y richness—a boon for people that love the funkiness of the animal. But if you're on the fence on lamb, you might want to order with a more conservative bent." —Chris Hansen, Serious Eats New York Contributor

Lola review »

2000 4th Ave, Seattle WA 98121 (map); 206-441-1430, tomdouglas.com

[Photograph: Chris Hansen]

The Fireside Cellars at Willows Lodge, Woodinville WA
The Fireside Cellars at Willows Lodge, Woodinville WA

"Cooked medium with a bit of pink in the center, the 1/3-pound hand-formed ground lamb patty made from Australian lamb is tender and has earthy flavor. The onion relish and aioli complement the lamb and balance out its pronounced flavor, while the peppery arugula lends a fresh, richness-cutting bite. The shiny egg-washed bun from local Seattle bakery Macrina has a delicately crisp crust and a soft, sponge-like interior that soaks up the patty's juices." —Denise Sakaki, Contributing writer and photographer

The Fireside Cellars at Willows Lodge review »

14580 NE 145th Street, Woodinville WA 98072 (map); 425-424-3900; willowslodge.com

[Photograph: Denise Sakaki]

Balaboosta, NYC
Balaboosta, NYC

"At Balaboosta in Soho (previously reviewed at Serious Eats New York), I found a cheese-stuffed burger that I do like: their lamburger (as they call it on the menu, which makes me think I'm eating a burger made from an animal called "lam" instead of "lamb") stuffed with goat cheese. The burger features eight and a half ounces of Pat LaFrieda grass-fed lamb, stuffed with herbed Grand Reserve goat cheese, topped with caramelized onions on a grilled brioche bun from Il Forno, with thinly sliced housemade pickles and garlic aioli on the side." —Robyn Lee, Editor of A Hamburger Today and Photographer

Balaboosta review »

214 Mulberry Street, New York NY 10012 (at Spring Street; map); 212-966-7366; balaboostanyc.com

[Photograph: Robyn Lee]

Harlem Tavern, NYC
Harlem Tavern, NYC

"I'm generally a purist when it comes to burgers, but [Harlem Tavern's] Spiced Lamb Burger with goat cheese and a mint pesto was actually significantly better than their regular burger, this time oozing with juice, the goat cheese adding a pleasantly tangy, creamy element to the sandwich. The smokiness and char of the grill serves the lamb well. I'd order this one over the regular." —J. Kenji L√≥pez-Alt, Chief Creative Officer

Harlem Tavern review »

2153 Frederick Douglass Boulevard, New York NY 10026 (between 115th and 116th; map); 212-866-4500; harlemtavern.com

[Photograph: J. Kenji Lopez-Alt]

The Greenhouse Tavern, Cleveland
The Greenhouse Tavern, Cleveland

"The lamb burgers are not limited to a consistent blend of cuts, but they do benefit from some beef fat mixed in. The result is a 72/25 burger with plenty of lamb flavor, but without much of the gaminess thanks to the added fat." —Daniel Zemans

The Greenhouse Tavern review »

2038 E 4th Street, Cleveland, OH 44115 (map); 216-443-0511; thegreenhousetavern.com

[Photograph: Daniel Zemans]