These lamb burgers are absolutely delicious and super easy to make, and bursting with flavor! They will be on your table in 20 minutes.
Homemade Lamb Burgers
We’re seasoning these delectable little morsels with mint, cumin and cinnamon before grilling. Then we’re placing them gently on soft, perfect buns with some tzatziki, pickled onions, crumbled feta cheese and lettuce.
We love lamb burgers because lamb is such a naturally tender, juicy meat. Lamb has a high enough fat content, even in ground form, that it’s pretty much perfect for making burgers. The naturally gamey flavor of lamb goes very well with a variety of seasonings. While we’re choosing to go for tzatziki, pickled onions, feta cheese and lettuce, you can try some other classic lamb seasonings, too. Rosemary is a famous accompaniment to lamb, for example, with its woody sweetness really bringing out the best in this red meat.
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 Making Lamb Burgers
- You want to use lamb that’s about 80-90% fat free. You need a little bit of fat to get your lamb mince nice and juicy, as it will render as you cook it. That’s how you get the moistest, tastiest lamb burgers. However, too much fat can give you a soggy burger. Best to go 80-90% and have the best of both worlds.
- Be careful not to overmix your ground lamb. You should use your hands to combine the ingredients, but you don’t need to keep churning and mixing your lamb once the ingredients are combined. Doing this only serves to toughen your lamb up and dry it out.
- You should always add your burgers to a hot grill. Make sure it’s already hot before you put your lamb on so you get that nice brown sear on your burger straight away. This also allows your burgers to cook through evenly, keeping all that good moisture inside. Food also doesn’t stick as easily to a hot grill, making your burger flips much, much easier.
- You should allow your burgers to rest on a warm plate for five minutes before placing them on your buns. This allows the fats in your burgers to settle and redistribute throughout the burger so they’ll be nice and juicy.
Frequently Asked Questions
If you’d prefer not to use lamb, you could try using 80-90% ground beef. We don’t use any egg to make these burgers, so leaner meats like turkey or chicken can dry out pretty easily.
You can definitely make your lamb patties ahead. Simply make them and keep covered or in an airtight container in the fridge until you’re ready to cook the patties. In addition to this, your cooked burgers will keep well for up to four days, and can be reheated in the oven quite easily. All you need to do is put them in a preheated oven at 350 F for 15 minutes, which is enough to warm them through for serving.
These lamb burgers are easy to freeze, too. You can do this either before or after cooking. They’ll keep in the freezer for up to three months, so be sure to mark the date that you place them in the freezer.
If you’ve frozen uncooked patties, you’ll need to allow them to thaw in the fridge before grilling. It’s best to let them that fully before cooking to ensure that they cook evenly all the way through. If you’ve frozen cooked patties, they will reheat best in the oven at 350. From frozen, they should take 20 to 25 minutes to reheat.
More Burger Recipes
Other Delicious Lamb Recipes
Air Fryer Lamb Chops with Mint Chimichurri
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
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 your grill or grill pan over medium high heat.
- Put lamb, mint, cumin and cinnamon into a medium bowl. Mix until combined , handling the lamb mixture as little as possible. Shape it into 4 burgers, about 1/2 inch thick. Brush patties with oil and season generously with salt and pepper on both sides. Cook undisturbed , for about 5 minutes, then flip and cook for another 5 minutes.
- Transfer to a cooling rack to rest for 4-5 minutes.
- Serve immediately on toasted buns with tzatziki, crumbled feta cheese, pickled onions and lettuce.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!