These lamb burgers are juicy and flavorful. They're not just delicious but also very easy to make.
The mint yogurt sauce is optional, but it's really good and ready in minutes. The leftovers are great - almost as good as the freshly cooked burgers.
![A lamb burger is topped with yogurt sauce and served with tomatoes.](https://healthyrecipesblogs.com/wp-content/uploads/2022/05/lamb-burgers-1-2022.jpg)
When I tire of beef burgers like these baked hamburgers, I make bison burgers, turkey burgers, or lamb burgers. Lamb has a distinct, bold flavor that I deeply enjoy. Beef is delicious, but its flavor profile is tame compared with lamb.
The bold flavor of these burgers is perfectly complemented by the mint yogurt sauce. It's a great combination of flavors and textures - the warm, juicy burgers and the cool, creamy sauce.
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Ingredients
Here's an overview of the ingredients needed to make these burgers. The exact measurements are included in the recipe card below.
For the sauce:
- Greek yogurt: I use plain full-fat yogurt.
- Fresh mint leaves: They add wonderful flavor to the sauce.
- Fresh lemon juice: Freshly squeezed is best.
- Minced garlic: Mince it yourself (the tasty option) or use the stuff that comes in a jar (the easy option).
- Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
For the burgers:
- Ground lamb: I use 85% lean and 15% fat. I don't recommend going any leaner than that.
- Minced garlic: Garlic granules (or powder) work, too - you can use one teaspoon.
- To season: Kosher salt, black pepper, and ground cumin.
- Chopped fresh cilantro: Parsley works if you're not a fan of cilantro.
Variations
- When making the sauce, you can use sour cream instead of Greek yogurt. It's richer and tastier.
- Try adding more spices. Good options that I've tried and liked include smoked paprika and dried thyme. You can add ½ teaspoon of each.
- Although it's best with ground lamb, this recipe also works with ground beef.
- In addition to or instead of yogurt sauce, you can top these burgers with tahini sauce or harissa (a spicy Middle Eastern sauce).
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these burgers:
Prepare the sauce. First, process the sauce's ingredients in your food processor and set it aside.
Make the patties. Mix the burger ingredients and form the mixture into patties.
Cook them. Grill the patties or pan-fry them to your desired doneness.
Serve. Serve the burgers with the sauce.
Expert Tips
- 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 usually serve these burgers with no bun (not even a low-carb bun such as cloud bread).
- I like to gently make a dimple in the center of each patty (as shown in the photo below) to help them retain their shape while being cooked.
Recipe FAQs
I grill these burgers on a dual-contact indoor grill, but you can use any grill you like, including a gas grill or a stovetop grill pan.
I like to use a well-seasoned cast-iron skillet.
Rosemary, mint, oregano, and thyme go well with lamb, and you can certainly add a generous pinch of some of them to the burgers. I also like to season lamb with ground cumin and smoked paprika.
You can try topping them with feta cheese and see how you like it. Personally, I prefer them topped with a Greek yogurt sauce.
Serving Suggestions
I usually serve lamb burgers on a plate, topped with a dollop of mint yogurt sauce. Sometimes, I make cloud bread to serve as a low-carb bun.
As for sides, these burgers go well with any of the following:
- Tomato salad
- Creamy cucumber salad
- Zucchini fries
- Jicama fries
- Israeli salad
- Cucumber tomato salad
- Homemade coleslaw
In the photo below, you can see them topped with sauteed onions and served with harissa, roasted red onions, and roasted zucchini.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container (as shown in the photo below), for 3-4 days. Reheat them gently in the microwave at 50% power.
You can freeze the leftovers for up to three months, but you should only freeze the burgers, not the yogurt sauce.
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Recipe Card
Lamb Burgers (Grilled or Pan-Fried)
Ingredients
Mint Yogurt Sauce:
- 1 cup Greek yogurt plain, full-fat
- 1 cup fresh mint leaves loosely packed
- 1 teaspoon lemon juice freshly squeezed
- 1 teaspoon fresh garlic minced
- ½ teaspoon Diamond Crystal kosher salt or ¼ teaspoon of any other salt
- ¼ teaspoon black pepper
Burgers:
- 1 pound ground lamb 85/15
- 1 tablespoon fresh garlic minced
- 1 teaspoon Diamond Crystal kosher salt or ½ teaspoon of any other salt
- ¼ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ cup fresh cilantro chopped
- Avocado oil spray for grill
Instructions
Make the Sauce:
- To prepare the sauce, process the sauce ingredients (Greek yogurt, mint, lemon juice, garlic, salt, and pepper) in your food processor for a few seconds until combined. Set aside.
Form the patties:
- In a medium bowl, combine the burger ingredients (ground lamb, garlic, salt, pepper, ground cumin, and chopped cilantro).
- Form four patties, 4 ounces each, 3 inches in diameter and ½ inch thick. Alternatively, form the mixture into two half-pound patties, as shown in the video.
- Using your thumb, make a shallow dimple in the center of each patty to help them retain their shape while cooking.
Grilling Instructions:
- Preheat your grill to medium-high heat. I like to use a dual-contact electric grill, but any grill will work, including a gas grill or a stovetop grill pan. Lightly spray or brush the grill with oil.
- Grill the burgers to your desired level of doneness. For medium doneness, grill for about 5 minutes on a dual-contact grill, or 4-5 minutes per side if using a regular grill or a grill pan.
Pan-Frying Instructions:
- Heat a well-seasoned cast-iron skillet over medium heat for about 3 minutes.
- Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
Serve:
- Serve the burgers immediately, topped with the yogurt sauce.
Video
Notes
- The CDC recommends cooking ground meat to an internal temperature of 160°F.
- In addition to or instead of yogurt sauce, you can top these burgers with tahini sauce or harissa (a spicy Middle Eastern sauce).
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave at 50% power.
- You can freeze the leftovers for up to three months, but you should only freeze the burgers, not the yogurt sauce.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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