Lamb Burger

5 from 1 vote

Juicy and flavorful lamb burger recipe made with mint, cumin, and cinnamon, then grilled. Served with tzatziki, feta, and pickled onions for a Mediterranean twist.

Prep Time10

Cook Time10

Course: Lamb recipes

Cuisine: Middle Eastern

Keyword: burger recipe, lamb burger, lamb recipes

Servings:

Author: Tatiana

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

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.

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.

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.

Freeze: 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.

Nutrition