If you enjoy cooking with lamb, be sure to check out some of my other go-to recipes like my juicy Lamb Meatballs or easy Grilled Rack of Lamb—both are simple to make and great for everything from weeknight dinners to special gatherings.
What You Need to Know in a Nutshell
Before we jump into how to make lamb burgers, here are the key things to know that will help you get it just right:
- How to cook the lamb patties: I like grilling them during the summer months, but if I make these burgers during the colder months, I cook them in the oven or on the stovetop. You’ll find the cooking instructions for all methods below.
- How long does it take to cook? Depending on the thickness of your patties, on the grill, they take about 10–12 minutes. In the oven at 400°F, expect around 15–18 minutes. On the stovetop (using a cast iron skillet), go for 5–6 minutes per side.
- Seasoning for lamb burgers: A flavorful blend of cumin, coriander, paprika, and lemon zest gives the ground lamb burgers a Mediterranean-style taste that pairs beautifully with tzatziki.
- What to put on lamb burgers: We keep these Greek-style lamb burgers fresh and simple by layering the burger patties with tzatziki sauce, a slice of tomato, pickles, and curly greens. However, other burger toppings like pickled red onions, sumac onions, a dollop of CAVA’s feta cheese dip, or even a spoonful of harissa would also work beautifully, especially if you’re leaning into the Mediterranean flavors.
How to Make Lamb Burgers?
These Mediterranean lamb burgers are quick to prepare and easy to cook. Whether you’re using a grill, oven, or skillet, here’s how to do it with step-by-step photos:
- Gather your ingredients: You’ll find the complete list in the recipe card below. But here are a few quick ingredient notes and substitutions:
- Ground Lamb: The base for this lamb patty recipe is ground lamb, which naturally has a higher fat content (typically around 20–25%), making it juicy. If you prefer something slightly leaner or want a milder taste, try a 50/50 mix of ground lamb and ground beef. Lamb and beef burgers still capture that Mediterranean feel but with a milder flavor that some people prefer.
- Fresh Herbs: Parsley is essential for freshness. Mint is optional, but I recommend using it. Mint adds a bright, cooling note that helps balance the natural gaminess of the lamb.
- Spices: Cumin, coriander, and paprika create a warm, aromatic base that complements the richness of the lamb. For more depth, you can use a tablespoon of my Mediterranean Spice Blend or Middle Eastern 7 Spice, which work beautifully with these ground lamb patties.
- Toppings: We used tzatziki, tomato slices, pickles, and greens. For a different sauce for lamb burgers, try my Mint Yogurt Sauce or Lemon Tahini Sauce, which are quicker to make.
- Hamburger Buns: Store-bought burger buns work just fine, but if you have the time, I highly recommend making my Brioche Burger Buns.
- Prepare the burger meat: Mix ground lamb, garlic, herbs, spices, lemon zest, salt, and pepper in a large bowl until just combined. Resist the urge to overmix the lamb mixture as it can make patties dense and tough instead of tender and juicy.
- Form the patties: Shape into four patties, about 4 inches wide. Press a shallow thumbprint in the center of each, which is key to a perfect lamb hamburger patty recipe.
- Cook the patties: Whether you’re grilling, baking, or pan-searing, you can cook these patties to your preferred level of doneness (here is a temperature chart). For medium, aim for an internal temperature of 145°F (63°C); for well done, cook to 160°F (71°C). The best way to check is by inserting an instant-read thermometer into the center of the patty.
- On the Grill: Preheat the grill to medium-high heat (400–425°F / 200–220°C). Clean and oil the grates, then place the lamb patties on the grill. Cook for 3–4 minutes per side for medium, or 5–6 minutes per side for well done.
- In the Oven: Preheat your oven to 400°F (200°C). Place the patties on a parchment-lined baking sheet and bake for 15–18 minutes, flipping them halfway through.
- On the Stove: Heat a tablespoon of oil in a cast-iron, grill pan, or non-stick skillet over medium heat. Cook the lamb burgers for 5–6 minutes per side, depending on the size of your patties and doneness preference.
- Toast the buns & prep your toppings: While the burgers cook, place the buns on the cooler side of the grill or in the oven to toast them lightly. This is also a great time to slice your tomato, rinse the greens, and get your pickles and tzatziki ready for assembly.
- Assemble: Spread tzatziki on the bottom bun, add a thinly sliced tomato, greens, pickles, and the grilled lamb burger patty. Top with more tzatziki and the top bun. Serve right away.
Expert Tips
Here are a few tips to help you get the best results when making this recipe:
- Thumbprint trick: Don’t skip the small dent in the center of each lamb patty as it helps the burgers cook evenly and keeps them from puffing up in the middle as they cook.
- The secret to juicy lamb burgers: Mix the ingredients just until combined to avoid a dense texture, and cook the patties only until they reach your desired doneness (145°F (63°C) for medium or 160°F (71°C) for well done). Overmixing or overcooking are the most common reasons for dry burgers.
- Prevent falling apart: If your lamb burger patties tend to break apart on the grill, try chilling them in the fridge for 30 minutes before cooking and avoid flipping too early. During testing, I found versions of this recipe that use breadcrumbs or egg as a binder. I didn’t find those additions necessary in my version here, but they can be helpful if your mixture feels too soft or loose.
- Shape slightly larger than the bun: As the lamb burger patties cook, they shrink slightly. To ensure a perfect fit, shape your patties just a bit wider than the buns. They’ll cook down to the correct size.
Serving Suggestions
These lamb hamburgers are easy to pair with a variety of fresh and satisfying sides. Here are some of my favorite ideas:
- Coleslaw: If I make these lamb burgers for a cookout, I usually serve them with a bright, crunchy slaw like my Red Cabbage Slaw or Mayo-Free Coleslaw, which pairs beautifully and can be made ahead.
- Mediterranean-inspired salads: Continuing with the Greek/Mediterranean theme, serve these lamb burgers with a Mediterranean Pasta Salad or a Greek Cucumber Tomato Salad—both are refreshing, easy to prep ahead, and complement the flavors of the burgers beautifully.
- Bean Salads: Serve alongside my Five Beans Salad or Cowboy Caviar for a colorful, protein-packed addition—great for outdoor cookouts.
If you try this Ground Lamb Burger Recipe, I’d love to hear how it turned out! Leaving a rating and a comment below not only supports the site but also helps other readers thinking about making it. And if you take a photo, don’t forget to tag it on Instagram with #foolproofeats—I’d love to see and share what you’re cooking with the Foolproof Living community.
Photos by Tanya Pilgrim.
Lamb Burgers Recipe
These juicy Greek-style lamb burgers are seasoned with warm Mediterranean spices and topped with tzatziki, fresh tomato, and crisp greens. They are quick to prepare and easy to cook on the grill, stovetop, or in the oven. Perfect for a weeknight dinner or casual cookout.
Ingredients
- 1 lb ground lamb
- 2 garlic cloves, peeled and minced
- 2 tablespoons fresh parsley, chopped finely
- 2 tablespoons fresh mint, chopped finely optional
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon paprika
- 1 teaspoon lemon zest
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For Serving
- 4 burger buns, sliced in half
- 1 cup Tzatziki Sauce, or yogurt dill sauce
- 1 tomato, sliced
- ½ cup sliced pickles, dill or bread-and-butter, depending on your preference
- 4 leaves curly greens, or any other salad greens
Instructions
- Place 1lb ground lamb, 2 cloves of minced garlic, 2 tablespoons of fresh parsley, 2 tablespoons of fresh mint, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of paprika, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper in a large bowl.
- Using clean hands, mix until all the ingredients are fully combined, being careful not to overwork the meat.
- Divide the meat mixture into four equal portions and shape them into 4-inch-wide patties. As you shape them, remember that they shrink slightly during the cooking process so it is best to make them a bit larger than your burger bun.
- Use your thumb to gently press a shallow indent in the center of each patty—this helps them cook evenly and prevents puffing on the grill. Cover and set aside while you preheat the grill.
To Cook On the Grill:
- Preheat a gas grill to medium-high heat (around 400–425°F). Once hot, scrape the grates clean and brush them with olive oil.
- Place the lamb patties on the grill and cook for 3–4 minutes per side for medium (145°F) or 5–6 minutes for well done (160°F), depending on your preference. Once cooked, place them on a plate, cover with aluminum foil and let them rest for 2-3 minutes for the juices to redistribute.
To Cook in the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Transfer the patties to the baking sheet and bake for 15–18 minutes, flipping them halfway through.
To Cook on the Stove:
- Heat a tablespoon of oil in a cast-iron, grill pan, or non-stick skillet over medium heat.
- Place the lamb patties on the hot skillet and cook for 5–6 minutes (or more, depending on your doneness preference) per side.
- While the patties are cooking, place the buns on the cooler side of the grill (or in the oven or the skillet) to warm them through.
To Assemble
- To make lamb burgers, spread some tzatziki (or yogurt dill sauce) on the bottom half of each bun. Add a slice of tomato, some salad greens, a few pickle slices, and a grilled lamb patty. Spoon a little more tzatziki over the top of the meat, then place the top bun on and serve.
Notes
- Yields: This recipe makes four lamb burgers. The nutritional values below are per serving and include the toppings.
- Other herbs: While I opted for fresh parsley and mint, you can use other fresh herbs like rosemary and oregano in smaller quantities (about 1 to 2 teaspoons each) as they tend to be more potent.
- Make ahead: You can mix and shape the lamb burger patties up to a day in advance. Store them covered in the fridge until you’re ready to cook.
- Leftovers: Cooked lamb burgers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the oven to avoid drying them out.
- Freezing:
- To freeze raw, place uncooked patties on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer-safe bag or container with parchment between each patty. They’ll keep for up to 2 months. Thaw in the fridge overnight before cooking.
- To freeze cooked lamb patties, bring them to room temperature, cover tightly with plastic wrap, and freeze for up to a month.
Nutrition
Calories: 546kcal | Carbohydrates: 29g | Protein: 26g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 93mg | Sodium: 1305mg | Potassium: 454mg | Fiber: 2g | Sugar: 6g | Vitamin A: 892IU | Vitamin C: 10mg | Calcium: 194mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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