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January 23, 2018

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Bring BLT Burger’s popular ‘lambwich’ to your own table


Christopher DeVargas

A powerful flavor punch is BLT’s lamb tandoori burger, punched up with Merguez sausage.

So you’re looking to spice up standard, boring burger options for your next summer cookout, but you’re afraid of alternative meatstuff? Don’t worry, BLT Burger chef de cuisine Juan Zuniga has the perfect plan. “People think of burgers and think of beef, but this is something a little different and a little healthier, and it’s great for people who are turned off by a gamey taste. This is a good entry-level lamb dish.”

The lamb tandoori burger is among the most popular dishes at BLT in the Mirage, one of the Strip’s original gourmet burger emporiums. On a menu with turkey, chicken, salmon and falafel burgers (and plenty of beef), this juicy lambwich boasts perhaps the most powerful flavor punch, thanks to a dose of Merguez sausage and a delicious yogurt-mint sauce.

The Details

BLT Burger
Mirage, 792-7888
Sunday-Thursday, 11 a.m.-2 a.m.; Friday-Saturday, 11 a.m.-4 a.m.
Click to enlarge photo

Lamb Tandoori Burger

(serves six)


2 lbs. ground Colorado lamb

1 lb. ground Merguez sausage

6 slices red onion

6 slices tomato

6 full lettuce leaves

6 buns

Method: Combine lamb and sausage and mix well; season to taste. Shape into patties and grill over medium heat to desired temperature (medium rare to medium, about five minutes each side). Toast buns. On each bun, add harissa mayo, one tablespoon vegetable mix, lamb patty, lettuce, tomato and onion slices, and serve yogurt sauce on the side.

Yogurt Sauce


4 tbsp. paprika

2 tbsp. black pepper

2 tbsp. turmeric

2 tbsp. fennel seed

2 tbsp. cumin seed

1/2 tbsp. cayenne pepper

2 tbsp. garlic powder

2 tbsp. dried thyme

2 tbsp. dried oregano

2 cups plain yogurt (drained)

1 tbsp. mint (chopped)

1 tbsp. lime juice

Method: Toast the paprika, pepper, turmeric, fennel seed and cumin. Add the cayenne, garlic, thyme and oregano and grind in spice grinder. Stir the spice mixture, mint and lime juice into yogurt. Refrigerate until ready to serve.

Harissa Mayo


1 cup mayonnaise

1 tbsp. harissa

1/4 cup lemon juice

Method: Mix together until fully blended.

Vegetable Mix


1 cup vine ripened tomatoes (diced)

1 cup cucumber (peeled and diced)

1 cup red onion (diced)

1/4 cup pitted black olives (diced)

1/2 cup cured lemons (diced)

1 tbsp. mint (chopped)

1 tbsp. cilantro (chopped)

2 tbsp. lemon juice

Method: Mix ingredients together.

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