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.
Servings: 4 servings
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.
Video
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
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