Lamb Burger Recipe

Do something different on burger night…go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous dose of fresh mint and parsley. Unexpected, yet super homey and familiar! Youll love every bite! Be sure to grab my tips below. And if you want to turn this simple dinner into an epic Mediterranean picnic, Ive got all sorts of sides and salad ideas at the bottom of this post.

Ground meat is generally underrated in the gourmet dinner category, but ask any Greek yiayia about it, and youll get a list of tasty dinners from lemony keftedes, to Soutzokakia (saucy baked meatballs), and beautiful baked gemista stuffed tomatoes.

But todays Greek creation is a take on something homey and familiar: burgers. This lamb burger recipe is something almost anyone can make, but the flavorful Greek twist takes it to another level of addictive! It may just become a regular on your dinner rotation.

Best Lamb Burger Recipe

If you love a good hamburger, then you are going to be thrilled by a great lamb burger.

Prep: 15min

Total: 25min

Yield: 4

Serving Size: 0 g

Nutrition Facts: calories 666 calories, Carbohydrate 30 g carbohydrates, Cholesterol 93 mg cholesterol, Fat 50 g fat, Fiber 3 g fiber, Protein 24 g protein, Saturated Fat 14 g saturated fat, servingSize 0 g, Sodium 466 mg , Sugar 6 g , Trans Fat 0 g

Ingredients:

• 1 pound minced lamb shoulder
• 2 red onions, 1 grated and 1 cut into rings
• 5 garlic cloves, finely crushed, divided
• 5 tablespoons fresh mint, finely chopped, divided
• 3 teaspoons ground coriander
• 1 teaspoon Dijon mustard
• 8 tablespoons mayonnaise
• 1 tablespoon lemon juice
• 1 pinch paprika
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon cooking oil
• 4 burger buns
• 1/4 cup salad leaves

Instruction:

1. In a bowl, mix together the minced lamb with the grated onion, 3 minced garlic cloves, 4 tablespoons of chopped mint, ground coriander, and Dijon mustard.
2. Form the mixture into 4 burger patties and then chill them in the fridge until they are ready to cook.
3. In a clean bowl, mix together the mayonnaise with the lemon juice, the two remaining minced garlic cloves, a pinch of paprika, the remaining tablespoon of chopped mint, parsley, and dill. Refrigerate this sauce until ready to use.
4. Preheat the grill on high, lightly oil the lamb patties, and then cook for about 4 minutes each side.
5. Place the halved burger buns under the grill for 30 seconds to 1 minute, until they are lightly toasted.
6. Spread a little of the mayonnaise sauce on the burger bun, top with a burger patty, a few slices of red onion, some more of the mayonnaise sauce, and some salad leaves.
7. Serve and enjoy.

Best-Ever Lamb Burger

Ditch the beef tonight and make a Lamb Burger for dinner.

Prep: 10min

Total: 35min

Yield: 4 serving(s)

Nutrition Facts: calories 504 Calories, Fat 32 g, Saturated Fat 15 g, Trans Fat 0 g, Cholesterol 96 mg, Sodium 550 mg, Carbohydrate 23 g, Fiber 2 g, Sugar 5 g, Protein 28 g

Ingredients:

• 1/2 c. full-fat Greek yogurt
• 1/4 c. crumbled feta
• 2 tsp. freshly chopped mint
• 1 tsp. lemon juice
• Kosher salt
• Freshly ground black pepper
• 1 lb. ground lamb
• 4 hamburger buns
• 1/4 red onion, thinly sliced into rounds
• Arugula, for serving

Instruction:

1. In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice. Season with salt and pepper.
2. Divide ground lamb into 4 equally sized patties. Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper.
3. Heat a large cast iron skillet over medium-high heat. Add burgers and cook until crisp on the outside and still slightly pink in the center, 3 to 4 minutes per side for medium.
4. Spread each top and bottom bun with yogurt sauce. Top with the patty, red onion, arugula, and top bun.

Lamb Burgers

Rich, meaty ground lamb gets a flavorful boost from cumin, oregano, and a hint of cinnamon in these lamb burgers topped with creamy feta sauce.

Prep: 10min

Total: 20min

Yield: 4 serving(s)

Ingredients:

• 2 lb. ground lamb
• 2 garlic cloves, grated
• 2 1/2 tsp. salt
• 2 tsp. cumin
• 2 tsp. smoked paprika
• 2 tsp. dried oregano
• 1 tsp. ground black pepper
• 1/8 tsp. ground cinnamon
• 1/4 c. olive oil, divided
• 1/2 c. whole milk Greek yogurt
• 1/4 c. grated peeled cucumber, squeezed dry
• 1/4 c. crumbled feta cheese
• 2 tbsp. chopped fresh mint
• 1/4 tsp. salt (optional)
• 4 hamburger buns
• 4 tomato slices
• 2 c. arugula
• 1/4 red onion, thinly sliced
• 4 pepperoncini peppers
• 4 cubes feta cheese
• 4 kalamata olives

Instruction:

1. For the burgers: Combine the ground lamb, garlic, salt, cumin, smoked paprika, oregano, cinnamon, pepper, and 2 tablespoons olive oil in a large bowl. Gently mix the lamb mixture to thoroughly combine with the seasoning. Divide the mixture into 4 even portions, about 8 ounces each. Pat each portion into a ball (but not too tightly), then press into 1-inch thick patties.
2. To cook on the stovetop: Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil and swirl to coat the pan. Place the patties in the skillet and let cook for 3 to 4 minutes until golden and crusty. Flip and cook the other side until the internal temperature of the burger reaches 135˚ (for medium doneness), about 3 more minutes. Let rest for 5 minutes.
3. To cook on the grill: Preheat the grill over medium-high heat, 400 to 425˚. Oil the grill grates. Place the patties on the grill over direct heat. Cook for 3 to 4 minutes per side, covered, or until the internal temperature reads 135˚ (for medium doneness. Let rest for 5 minutes.
4. For the feta sauce: While burgers rest, stir together the yogurt, cucumber, feta, and mint in a small bowl. Taste, and season with salt if you like.
5. To assemble: spoon a tablespoon of the feta sauce on each bottom bun. Add arugula, sliced tomato, 1 lamb patty, more feta sauce, red onion, and then the bun top. If you like, spear pepperoncini peppers, cubes of feta, and kalamata olives on 5-inch wooden skewers and add one to each assembled burger.

Greek Lamb Burgers

Do something different on burger night…go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar! Looking for sides and salads to serve along? Check the post above.

Prep: 20min

Total: 30min

Yield: 8

Serving Size: 1 Lamb Burger Patty

Nutrition Facts: servingSize 1 Lamb Burger Patty, calories 320 calories, Sugar 7 g, Sodium 143.2 mg, Fat 18.4 g, Saturated Fat 1.5 g, Trans Fat 0.1 g, Carbohydrate 15.1 g, Fiber 1.3 g, Protein 23.6 g, Cholesterol 33.9 mg

Ingredients:

• 2 lb ground lamb Or a combination of lamb and beef (see cook’s tip #1)
• 1 small red onion, grated
• 2 garlic cloves, minced
• 1 cup chopped fresh parsley
• 10 mint leaves, chopped
• 2 ½ tsp dry oregano
• 2 tsp ground cumin
• ½ tsp paprika
• ½ tsp cayenne pepper, optional
• Kosher salt and black pepper
• Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
• Warm Greek pita bread or buns
• Homemade Tztaziki sauce
• Sliced tomatoes
• Sliced Green bell pepper
• Sliced cucumbers
• Sliced red onions
• Pitted Kalamata olives, sliced
• Crumbled feta

Instruction:

1. Heat an outdoor gas grill or an indoor griddle to medium (if working with an indoor griddle or skillet, you can just heat it once you prepare the meat mixture).
2. Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
3. Divide the meat mixture into 8 equal balls. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty. (see cook’s tip #2 below) Cover and refrigerate, if you have the time.
4. Lightly oil the grill grates (or indoor griddle) and arrange the burger patties on top. Grill over medium heat, covered, for 3 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
5. Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita pockets (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.

Chef Robert Irvine’s Lamb Burger Recipe

FAQ

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