This post may contain affiliate links. Please read our disclosure policy.
Make the best lamb burgers with ground lamb, fresh herbs, and warm spices. Serve on buns with creamy tzatziki, feta cheese, and crisp lettuce.
Homemade Lamb Burgers
We’re seasoning these juicy lamb patties with mint, cumin, and cinnamon, then grilling them. Serve them on soft buns with tzatziki, pickled onions, crumbled feta, and crisp lettuce—it’s a flavor-packed combo that never fails.
Lamb is naturally tender and full of rich, slightly gamey flavor, making it ideal for burgers. While we love this Mediterranean-style topping, feel free to switch things up—rosemary or other bold herbs also pair beautifully with lamb.
Not only is lamb a great meat to cook your burgers with, it cooks really easily and develops a wonderful sear. For this recipe, we recommend that you use ground lamb and cook the burgers all the way through. Although you can eat lamb medium rare, these burgers are best served cooked through. Don’t worry though: our tried and tested tips and tricks will guarantee that your lamb burger does not dry out. Really, the best way to ensure that your lamb is cooked to perfection every time is to simply use a meat thermometer.
Lamb Burger Ingredients
- Lamb: We’re using ground lamb for this recipe. There’s a distinctive sweetness to lamb that you just can’t beat. It’s a great meat for springtime, but we love it any time of year! In Greece, lamb is one of the most commonly eaten red meats. It goes great with all our choices of toppings, and the natural fattiness of lamb makes these burgers so juicy!
- Herbs: Mint and lamb is a classic flavor combination that works in a variety of recipes. We’re using chopped fresh mint for the best, brightest flavor, but you can use dried mint instead if that’s what you have.
- Spices: Our choices of spices are cumin, cinnamon, salt, and pepper.
- Serving: Our bun is a soft, sweet brioche bun. For toppings, we’ve carefully chosen some Greek-inspired classics. We’re using tzatziki, pickled onions, and lettuce!
How To Make The Best Lamb Burgers
First, you’re going to add your lamb mince, mint and seasonings to a nice large bowl. Using your hands, combine the ingredients together, being careful not to overwork the mixture.
- Next, form the lamb mince mix into patties and place them on hot, oiled grill.
- Cook your lamb on both sides until it’s nicely browned and cooked through. Use an instant read meat thermometer to determine when your lamb is done.
Tips for the Juiciest, Most Flavorful Lamb Burgers
- Use the right lamb. Go for ground lamb that’s 80–90% lean. A little fat keeps the burgers juicy, but too much can make them greasy. This balance gives you the best flavor and texture.
- Don’t overmix. Gently mix the lamb and seasonings with your hands. Once it’s combined, stop. Overmixing makes the burgers tough and dry.
- Preheat your grill. Make sure your grill or pan is hot before cooking. This helps get a nice brown sear and locks in moisture. Plus, the burgers won’t stick as much.
- Let them rest. After cooking, let the burgers sit on a warm plate for about 5 minutes. This helps the juices settle so they stay moist and delicious.
More Burger Recipes
FAQs
Yes, you can substitute ground lamb with ground beef, though the flavor will be different. Lamb adds a rich, slightly gamey taste that pairs well with the spices in this recipe.
If you don’t have fresh mint, you can use 1 teaspoon of dried mint. You can also try fresh parsley for a milder herbal flavor.
Lamb burgers are best cooked to medium (160°F/71°C internal temperature). Use a meat thermometer to ensure they’re safely cooked while still juicy.
Yes! You can shape the patties up to 24 hours in advance. Store them in the fridge, covered, until you’re ready to grill.
Absolutely. Use a grill pan or a heavy skillet on the stovetop. You can also broil them in the oven, flipping halfway through for even cooking.
Other Delicious Lamb Recipes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
Pin this now to find it later
Pin It
Lamb Burger
Equipment
Ingredients
Lamb Burger
- 1 pound 500 grams ground lamb, 80-90 % lean
- 3 tablespoons fresh mint, finely chopped
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- Salt and black pepper, to taste
- Oil for brushing
Serving
- Brioche buns, toasted
- Tzatziki sauce
- Crumbled feta cheese
- Lettuce
- Pickled onions
Instructions
- Preheat a grill or grill pan over medium-high heat.
- In a medium bowl, combine the ground lamb with mint, cumin, and cinnamon. Mix just until incorporated, being careful not to overwork the meat. Divide and shape the mixture into four patties, each about ½ inch thick.
- Brush both sides of the patties with oil, then season generously with salt and freshly ground black pepper.
- Grill the burgers for about 5 minutes per side, or until nicely browned and cooked through, turning only once.
- Transfer the patties to a wire rack and let them rest for 4–5 minutes to allow the juices to redistribute.
- Serve immediately on toasted buns with tzatziki, crumbled feta, pickled onions, and crisp lettuce.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Wow, this was next-level! The lamb was juicy and flavorful, and I loved the spice blend. Topped mine with tzatziki, and it was perfect!
That sounds incredible, Tina! Tzatziki is the perfect topping—thanks for trying the recipe!