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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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homemade lamb burgers with pickled red onions on a parchment lined plate with an arugula salad in the back

Lamb Burger

Posted by: ari | well seasoned

recipe +-

Posted by: ari | well seasoned
homemade lamb burgers with pickled red onions on a parchment lined plate with an arugula salad in the back
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Lamb Burger

Take your burger night to the next level with homemade lamb burgers! Not only are these simple to make (they require nothing more than American ground lamb, kosher salt, and black pepper), but the topping possibilities are endless, ensuring a little something for every member of your family! Read on for tips on how to make the best lamb burgers of your life!
Prep Time10 mins
Cook Time10 mins
Resting Time2 mins
Total Time22 mins
Course: Dinner
Cuisine: American
Keyword: greek lamb burgers, herbed yogurt sauce, homemade tzatziki, how long to cook lamb, ingredients for lamb burgers, lamb burger, lamb burger recipe, tzatziki
Servings: 4 burgers
Calories: 634kcal
Author: ari | well seasoned


  • Grill or cast iron skillet / griddle


For the lamb burgers

  • 1 ½ lbs ground American lamb (patties will be roughly 5 ½ ounces each, so 4 patties requires just under 1 ½ lbs ground lamb)
  • kosher salt
  • freshly ground black pepper
  • 4 burger buns

For the herbed yogurt sauce (tzatziki)

  • 1 cup Greek yogurt
  • 3 Tbsp fresh dill finely chopped
  • 2 Tbsp fresh mint finely chopped
  • 1 tsp lemon zest
  • 1-2 Tbsp fresh lemon juice
  • ¼ cup cucumber minced
  • 1 clove garlic minced
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper

Topping suggestions

  • pickled red onions
  • arugula or mixed greens
  • kalamata olives
  • feta cheese
  • thinly sliced cucumbers
  • nonstick spray or oil for cooking


To make lamb burgers

  • Divide ground lamb equally into 4 portions weighing roughly 5 ½ ounces each. To make slider-sized patties, weigh each to 3 ½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below).
    ground american lamb on a blue plate seasoned gererously with salt and pepper
  • 30 minutes prior to cooking, sprinkle each patty generously with kosher salt (about ½ tsp per burger) and freshly ground black pepper (about ¼ tsp each) on both sides.

To make herbed yogurt sauce

  • Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
    ingredients for herbed yogurt sauce in a dark gray bowl with a spoon

To cook lamb burgers

  • Preheat a grill, cast iron skillet, or griddle over medium-high heat. Coat with nonstick oil spray (if grilling) or a couple tablespoons olive oil (if cooking indoors). Cook each burger patty for 5 minutes per side, or until an internal temperature of 150 F is reached (for medium). Allow burgers to rest 2-3 minutes before serving on buns with herbed yogurt sauce and additional toppings.
    half eaten lamb burger on a parchment lined plate with arugula and cucumber salad on the side


  • Forming burgers - Work quickly and carefully, so as not to overwork the ground lamb. The more you press and squeeze the meat together, the more tough the cooked burger will be.
  • As far as height, I go for a burger that is between ¾" and 1" tall. This will affect the cook time, as thinner burgers will reach desired cook temperature sooner!
  • Press a dent into the center of the burger patty - As you form the lamb burger patties, make sure to press a slight indentation into the center of the meat. As burgers cook, they tend to puff up in the center. This quick step helps ensure they are uniform in shape as they cook.
  • Seasoning burgers - Do not season burgers in excess of 30 minutes prior to cooking. A steak, by contrast, benefits from a longer seasoning phase, but burgers will remain juicier if you season them just before they hit the grill!
  • Cook time - The USDA recommends lamb be cooked to an internal temperature of 160F. For medium-rare burgers, cook lamb patties for 4 minutes per side. For medium-well, cook lamb for 6 minutes per side. 
  • Other meats - You can of course substitute ground beef, pork, chicken, turkey, or any combination of the above in place of lamb, but I highly recommend you trying as is before altering! The slight gaminess of the lamb pairs beautifully with the tzatziki and pickled cucumbers!
  • Resting time - Allow cooked burgers to rest for 2-3 minutes before serving. This allows the juices to reabsorb into the patty instead of dripping all over your plate!


Serving: 1burger | Calories: 634kcal | Carbohydrates: 25g | Protein: 38g | Fat: 42g | Saturated Fat: 18g | Cholesterol: 127mg | Sodium: 916mg | Potassium: 528mg | Fiber: 1g | Sugar: 5g | Vitamin A: 129IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 4mg