You want to use lamb that’s about 80-90% fat free. You need a little bit of fat to get your lamb mince nice and juicy, as it will render as you cook it. That’s how you get the moistest, tastiest lamb burgers. However, too much fat can give you a soggy burger. Best to go 80-90% and have the best of both worlds.

Be careful not to overmix your ground lamb. You should use your hands to combine the ingredients, but you don’t need to keep churning and mixing your lamb once the ingredients are combined. Doing this only serves to toughen your lamb up and dry it out.

You should always add your burgers to a hot grill. Make sure it’s already hot before you put your lamb on so you get that nice brown sear on your burger straight away. This also allows your burgers to cook through evenly, keeping all that good moisture inside. Food also doesn’t stick as easily to a hot grill, making your burger flips much, much easier.

You should allow your burgers to rest on a warm plate for five minutes before placing them on your buns. This allows the fats in your burgers to settle and redistribute throughout the burger so they’ll be nice and juicy.

Freeze: These lamb burgers are easy to freeze, too. You can do this either before or after cooking. They’ll keep in the freezer for up to three months, so be sure to mark the date that you place them in the freezer.