Greek Lamb Burgers

A serving board with a grilled lamb burger on a brioche bun with tzatziki sauce and slices of onion and tomato.

5 from 1 vote

Lamb burgers made with Greek-style ingredients like feta, mint, and a topping of tzatziki sauce are a delicious upgrade to ordinary beef burgers. This recipe makes two servings and can easily be doubled.

Prep Time20

Cook Time15

Chill Time30

Total Time1 5

Course: Sandwiches

Cuisine: Greek, Mediterranean

Servings: servings

Author: Lynne Webb

Ingredients

1/2 lb ground lamb see notes
1/2 clove garlic minced
1/3 cup crumbled feta cheese
1 teaspoon dried mint or 1 tablespoon chopped fresh mint
1/4 teaspoon salt
Freshly ground black pepper
2 slices sweet onion
2 slices tomato
2 soft hamburger rolls preferably brioche (see notes)

For the tzatziki sauce:

1/2 cup plain yogurt regular or Greek
1/2 English cucumber peeled, seeded, and diced
1/2 clove garlic minced
1 tablespoon chopped fresh dill
Freshly ground black pepper

Instructions

Start by preparing the sauce. Place the diced cucumber in a strainer, set it over a bowl, and season lightly with salt. Toss and set aside to drain. Combine the yogurt, minced garlic, chopped dill, and a pinch of black pepper in a separate bowl.
Place the ground lamb in a large mixing bowl. Add the garlic, feta cheese, dried mint, salt and a few grinds of black pepper. Use your hands to combine the burger ingredients gently yet thoroughly.
Divide the meat mixture into four equal portions and form into patties. Transfer them to a plate, make a slight depression in the center of each one with your thumb, then cover and chill for at least 30 minutes before grilling.
Preheat a gas or charcoal grill to a medium-high temperature (400° to 425°F).
Oil the grill grates and add the burgers. Grill for 4 minutes on the first side, then turn and grill for an additional 2 to 4 minutes until the burgers reach the desired doneness (130° for medium-rare / 135° for medium).
Transfer the burgers to a plate and let them rest for 5 minutes before assembling.
Combine the diced cucumber with the yogurt mixture while the burgers rest.
Assemble the burgers by placing a slice of onion on the bottom of each roll, top with tomato, a lamb burger, and a spoonful of sauce. Serve immediately.

Notes

Don't let extra ground lamb go to waste: Because this recipe is written for just two servings and ground lamb generally comes in one-pound cryo-vac packaging, you may wonder what to do with that remaining half a pound of meat.

Once you open it, the lamb will keep in the refrigerator for up to 2 days. If you don't want to use it up that quickly, you can freeze it, or double the burger ingredients in this recipe, form the patties, and pop two in the freezer for another meal.

You can also brown the remaining lamb in a frying pan. Once cooked, it should keep it for up to 4 days for use in recipes like stuffed peppers, lamb ragu over pasta, or stuffed eggplant.

Tips for making perfectly grilled lamb burgers:

Make your burger patties uniform in diameter and thickness for even cooking.
Once formed, chill the burgers for at least 30 minutes before grilling. This helps you get a better crust on the exterior without overcooking the interior.
Preheat the grill to a medium-high temperature (400 to 425°F).
Oil the grill grates just before adding the burgers to prevent sticking.
When grilling the lamb burgers on the first side, try not to move them until they release from the grates with ease.
Check for doneness with an instant-read thermometer. Lamb burgers are best when served medium-rare to medium, so take them off the grill when they register 125° to 135°F.
Always let cooked burgers rest for 5 minutes before putting them on the buns to allow the juices to redistribute throughout the meat.

Nutrition