Juicy Ground Lamb Burgers with Tzatziki
These homemade ground lamb burgers are tender, juicy, and bursting with bold, Greek-inspired flavor. The lamb is seasoned with cilantro, mint, garlic, and a touch of cinnamon. What really takes them over the top is my creamy homemade tzatziki sauce. Top with pickled red onions and your favorite burger toppings, then dig in!
Servings: 4 burgers
Calories: 634kcal
Equipment
Ingredients
For the Lamb Burgers
- 1½ lbs (680g) ground lamb, patties will be roughly 5½ ounces
- ¼ cup fresh cilantro, finely chopped
- 2 Tbsp fresh mint, finely chopped
- 2 cloves of garlic, peeled and grated
- Kosher salt
- Freshly ground black pepper
- A generous pinch of ground cinnamon
- 4 burger buns (or a package of slider buns)
- Nonstick spray or oil for cooking
For the Homemade Tzatziki
- 1 cup (240g) whole milk Greek yogurt
- 3 Tbsp fresh dill, finely chopped
- 2 Tbsp fresh mint, finely chopped
- 1 tsp lemon zest, from ½ a medium lemon
- 1-2 Tbsp fresh lemon juice
- ¼ cup cucumber, minced
- 1 clove of garlic, peeled and minced
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Burger Topping Ideas
- Pickled red onions
- Arugula or mixed greens
- Feta cheese
- Thinly sliced cucumbers
Instructions
- Season the lamb. Place 1½ lbs (680g) of ground lamb in a large bowl. Add ¼ cup chopped cilantro, 2 Tbsp chopped mint, 2 grated cloves of garlic, 1½ tsp kosher salt, ¼ tsp black pepper, and a generous pinch or two of ground cinnamon. It’s important not to overmix the meat, or the burgers will be tough. Mix until just fully incorporated.
- Form the ground lamb patties. Divide ground lamb equally into four portions weighing roughly 5½ ounces each. To make slider-sized patties, weigh each to 3½ 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). Allow the patties to sit out for about 30 minutes at room temperature before cooking.
- Meanwhile, make the herbed yogurt. Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
- Cook the lamb burgers. Preheat a grill or cast-iron skillet over medium-high heat. Coat with non-stick oil spray (if grilling) or a couple tablespoons of olive oil (if cooking indoors). Once hot, cook each burger patty for 4-5 minutes per side, or until an internal temperature of 125°F (52°C) is reached for medium-rare or 135°F (57°C) is reached for medium. Allow burgers to rest 2-3 minutes before serving on buns with tzatziki, pickled red onions, arugula, and any additional toppings you might like. Enjoy!
Notes
- Forming burgers: Handle the ground lamb gently and shape quickly to avoid overworking it, which can lead to tough burgers. Aim for patties about ¾–1" tall; thinner burgers cook faster.
- Indent the center: Press a small dent into the center of each patty to prevent it from puffing up as it cooks, helping maintain an even shape.
- Seasoning: Season no more than 30 minutes before cooking. Unlike steak, burgers are juicier if seasoned right before grilling.
Nutrition
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
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