Juicy and flavorful, these grilled homemade lamb burgers are not just delicious, but also very easy to make. The mint yogurt sauce complements them perfectly.
Not everyone likes lamb, but I love it. It has this distinct, bold flavor that I really enjoy. Beef is delicious, of course, but compared with lamb, its flavor profile is tame – almost bland.
The bold flavor of these burgers is complemented perfectly by the mint yogurt sauce. It’s not just a great combination of flavors, but also of textures – the warm, juicy burger and the cool, creamy sauce.
The ingredients you’ll need
Here’s an overview of what you’ll need to make these tasty lamb burgers. The exact measurements are included in the recipe card below:
For the sauce:
Greek yogurt: I use plain full-fat yogurt. Straus is a good brand and so is Fage.
Fresh mint leaves: They add wonderful flavor to the sauce.
Fresh lemon juice: Freshly squeezed is better than the juice that comes in those little bottles.
Minced garlic: Mince it yourself or use the stuff that comes in a jar.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use.
For the burgers:
Ground lamb: I use a mixture of 85% lean and 15% fat.
Minced garlic: Garlic powder works too.
Kosher salt and black pepper.
Ground cumin: Make sure it’s fresh! A stale spice can easily ruin a dish (speaking from experience).
Chopped fresh cilantro: If you’re not a fan of cilantro, parsley works too.
How to cook lamb burgers
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Prepare the sauce. First, make the sauce by processing its ingredients in your food processor. Then set it aside.
Make the patties. Mix the burger ingredients and form into patties.
Cook them. Grill the patties to your desired doneness.
Serve. Serve the grilled lamb patties with the sauce.
I grill these burgers on a dual-contact, indoor grill. You can obviously use any grill you like, including a grill pan.
Although the recipe below is written for four quarter-pound patties, I often make two half-pound burgers, as shown in the video, because I tend to serve these burgers with no bun (not even a low carb bun such as cloud bread).
Grill them, don’t char them
When grilling the patties, it’s a good idea not to let your grill get too hot, and to keep an eye on the patties so that they don’t burn. Charred meat is not good for you, especially when eaten frequently or in large quantities.
How to serve lamb burgers
As I mentioned, I normally serve them on a plate, topped with a dollop of mint yogurt sauce. Sometimes I do go through the trouble of making low-carb bread. As for sides, they go really well with any of the following:
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power.
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Lamb Burgers with Mint Yogurt Sauce
Mint Yogurt Sauce:
- 1 cup plain full-fat Greek yogurt
- 1 cup loosely packed fresh mint leaves
- 1 teaspoon fresh lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 lb. lean ground lamb, 85/15
- 1 tablespoon minced garlic
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon ground cumin
- 1/2 cup chopped fresh cilantro
- Avocado oil spray for grill
- To prepare the sauce, process the sauce ingredients in your food processor until combined. Set aside.
- In a medium bowl, mix together the burger ingredients. Form four (4 oz) patties, 3 inches in diameter and 1/2 inch thick. Or form into two half-pound patties, as shown in the video.
- Preheat your grill over medium-high heat. I used a two sided, dual contact, George Foreman Grill, but any grill will work, including a grill pan. Lightly spray or brush the grill with oil.
- Grill the lamb burgers to your desired level of doneness. For medium doneness, grill about 5 minutes on the George Foreman grill, or 4-5 minutes per side if using a regular grill or a grill pan.*
- Serve the burgers immediately, with the mint yogurt sauce.