These lamb burgers are juicy, flavorful, and ready in about 20 minutes. The mint yogurt sauce is optional, but it's really good and is ready in minutes.
When I tire of beef burgers, I make bison burgers, turkey burgers, pork burgers, or lamb burgers. Lamb has a distinct flavor that I deeply enjoy. 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.
Ingredients and Substitutions
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
For the sauce:
- Greek yogurt: I use plain full-fat yogurt. You can use sour cream as a substitute for Greek yogurt. It's richer and tastier.
- 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).
- Seasonings: Kosher salt and black pepper.
For the burgers:
- Ground lamb: 85% lean and 15% fat. I don't recommend going any leaner than that.
- Minced garlic: Garlic powder works as well. You can use one teaspoon.
- To season: Kosher salt, black pepper, and ground cumin. Sometimes, I add a generous pinch of smoked paprika and/or dried rosemary.
- Chopped fresh cilantro: Parsley is a suitable alternative if you're not a fan of cilantro.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Process the sauce's ingredients in your food processor and set it aside. Mix the burger ingredients and form the mixture into patties.
Grill the patties or pan-fry them to your desired doneness.
Serve the burgers with the sauce.
Recipe Tips
- Although the recipe 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 without a bun (not even a low-carb bun, such as cloud bread).
- 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. When I pan-fry them, I use a well-seasoned cast-iron skillet. A heavy-bottomed, high-quality nonstick skillet will also work. Stainless steel is fine, but add plenty of oil to coat the bottom, or the burgers might stick.
- Create a dimple in the center of each patty (as shown in the photo below) to help them retain their shape while cooking.
Serving Suggestions
Side Dishes
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.
Toppings
In addition to or instead of yogurt sauce, you can top these burgers with tahini sauce or harissa (a spicy Middle Eastern sauce, shown in the image below).
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge (as shown in the photo below) for 3-4 days. Reheat them gently in the microwave at 50% power. You can also freeze them for up to three months, but you should only freeze the burgers, not the yogurt sauce.
Recipe Card
Lamb Burgers (Grilled or Pan-Fried)
Video
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 - see notes below
- ¼ teaspoon black pepper
Burgers:
- 1 pound ground lamb - 85/15
- 1 tablespoon fresh garlic - minced
- 1 teaspoon Diamond Crystal kosher salt - see notes below
- 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.
Notes
- If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
- 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. When I pan-fry them, I use a well-seasoned cast-iron skillet. A heavy-bottomed, high-quality nonstick skillet will also work. Stainless steel is fine, but add plenty of oil to coat the bottom, or the burgers might stick.
- 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 an airtight container in the fridge 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
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
SW-M says
I will do that than, thank you for the prompt reply!
Vered DeLeeuw says
You're very welcome. 🙂
SW-M says
Can these be done in the oven and if so, what would be the instructions for that?
Vered DeLeeuw says
Hi! I only tested these in a skillet and a grill. I do have a recipe for baked hamburgers you can use as a guideline, but pan-frying or grilling is better, especially for lamb.