Recipe Overview
Why you’ll love it: Switch up your burger routine with these flavorful lamb burgers. A dill-infused feta yogurt sauce makes them delectable!
How long it takes: 30 minutes
Equipment you’ll need: skillet or grill pan
Servings: 4
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Pin ItBurgers, Mediterranean-style
Burgers are on frequent repeat for us, so I like to find ways to switch them up—because while some of us would be content to eat air fryer hamburgers every single day, I crave a little more variety. Swapping ground lamb for my usual ground beef or ground turkey burgers led me to this Mediterranean-inspired lamb burger recipe.
Top the lamb burger with a creamy yogurt dill sauce, add peppery arugula, red onions, and juicy tomatoes, then pile it all onto your favorite buns (or tuck it all into a pita!) for an epic burger that’s also a nice change of pace from the same ol’, same ol’.
Juicy Lamb Burger Recipe
Easy to make. Lamb can feel a little bit fancy and a little bit intimidating (even though braised lamb shanks and lamb chops are both easier than you’d expect!). But ground lamb is no harder to work with than ground beef! Just mix your ingredients, form into patties, and cook on the grill or stovetop, the same as you would with any other ground meat.
Unique flavor. If you’re used to beef burgers, lamb is a whole new world! It has its own unique taste that’s rich and almost a bit decadent. The spices and herbs I put into these burgers really complement that flavor, with coriander and cumin lending Mediterranean vibes.
Creamy homemade sauce. Rather than topping this lamb burger with the traditional slice of cheese, lettuce, and tomato, I wanted to lean into the Greek flavor, so I stirred up a fantastic Greek yogurt sauce with crumbled feta, garlic, fresh lemon juice, and dill. It’s got tzatziki vibes, but bolder flavor since it doesn’t have the cucumber.
Versatile. These burgers are a great option for cookouts with friends and family or for a casual weeknight dinner. You can also serve them with traditional toppings if you prefer!
Ingredient Notes
- Ground lamb: Unlike beef and turkey, ground lamb is typically sold as ground lamb, without listing the different levels of fat. It can be anywhere from 80/20 to 93/7 depending on what cut of lamb the ground meat is made from.
- Seasonings: I use pantry seasonings to add lots of flavor to the patties: salt, ground black pepper, ground cumin, smoked paprika, and coriander.
- Garlic: You can finely mince the garlic cloves with a knife or push it through a garlic press.
- Fresh parsley: Finely minced parsley adds a fresh, herbaceous element; cilantro can be used as a substitute.
- Worcestershire sauce: This sauce adds fantastic umami and richness. It’s my secret ingredient whenever I make burgers!
- Olive oil: I fry the burgers in olive oil but you can use another oil you like for cooking. A little olive oil is stirred into the sauce as well.
- Plain Greek yogurt: For the sauce, I use whole milk Greek yogurt to make a thick, rich, and creamy base. The tanginess of the yogurt adds flavor to the sauce.
- Feta cheese: Use small crumbles which are easy to stir into the sauce.
- Lemon juice: Freshly squeezed lemon juice has a vibrant flavor.
- Garlic: The sauce is garlicky but not aggressively so, because the lemon juice tames some of the bite. Feel free to use more or less garlic if you prefer.
- Fresh dill: If you’re not a dill fan, fresh mint, basil, or parsley will also work.
To Serve:
- Burger buns: Brioche or sesame are classics, or tuck the patties into pitas.
- Arugula: The tender leaves add a peppery, fresh crunch; spinach or romaine lettuce can be used instead.
- Tomato: Burgers are always a great opportunity to use the juicy, colorful heirloom tomatoes they sell at the farmers’ market in the summer!
- Red Onion: Try pickled red onion for a milder option.
How to Make Lamb Burgers
Make the sauce. Whisk together the sauce ingredients in a small bowl; taste and season with salt and pepper, if necessary. Refrigerate the sauce (it will become a bit thicker) or leave it on the countertop while you work on the rest of the recipe.
Make the lamb burger mixture. Use your hands to mix the lamb, seasonings, garlic, parsley, and Worcestershire sauce in a large bowl. Be gentle and mindful not to squeeze and smash the meat too much, or your burgers will be tough.
Form the patties. Divide the ground lamb mixture into 4 portions and gently shape them into ½-inch thick patties. Make a slight indentation in the center of each; this will prevent them from puffing up while cooking.
Cook the burgers. Warm a tablespoon of oil in a skillet or grill pan set over medium-high heat. Add the patties and cook to an internal temperature of 160ºF for medium doneness; this should take 5 to 6 minutes per side.
Recipe Tip
Make sure the pan is hot and the oil is shimmering before you add the lamb burgers. This will give them a good sear on the outside, which locks in the juices and keeps them tender!
Assemble. You can toast the buns if you’d like by placing them directly on the grill or skillet with the cut-side down. Add the yogurt sauce to the bottom of the buns, followed by the arugula, patties, and remaining toppings. You can add more sauce on top if you’d like!
Recipe Variations
- Use half lamb, half beef. If you want to try lamb in your burger, but you’re not fully ready to commit, try mixing it with ground beef.
- Make them into sliders. Use dinner rolls and portion out your patties accordingly to make tasty sliders for a party.
- Take a shortcut. Use store-bought tzatziki or hummus instead of making your own Greek yogurt sauce.
What to Serve With Lamb Burgers
- Fries. French fries are a classic side dish for burgers, and they go well with lamb burgers too. for something different, try my air fryer zucchini fries with a squeeze of lemon juice and a sprinkle of crumbled feta over the top.
- Salad. This Greek salad recipe or chopped Greek salad would go perfectly with lamb burgers.
- Grilled vegetables. Grilled vegetables like zucchini or seasoned grilled potatoes make a tasty and easy side dish for lamb burgers. Try my grilled vegetable salad or grilled halloumi kebabs for a special meal.
- Mediterranean sides. Tabbouleh salad is a natural pairing with lamb burgers. We love this Mediterranean green bean salad, too.
- Refrigerate: Leftover lamb burgers can be stored in an airtight container in the refrigerator for up to 3 days, with the toppings and sauce stored separately.
- Freeze: To freeze cooked lamb burgers, wrap each individual lamb patty tightly in plastic wrap and store in a freezer-safe bag or container for up to 3 months. Raw lamb burgers can be frozen, too. Place the burgers in a single layer to flash freeze, then wrap securely. Thaw frozen burgers in the refrigerator before cooking them.
- Reheat: To reheat your leftover lamb burgers, you can use the microwave for speed and convenience, or a skillet on the stovetop for the best texture and flavor. Warm the patties in a nonstick skillet over medium heat.
More Burger Recipes
Lamb Burgers
Ingredients
For the Burgers:
- 1 pound ground lamb
- 1 teaspoon kosher salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- 2 cloves garlic, finely minced or pressed
- 2 tablespoons minced fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil
For the Sauce:
- ½ cup whole milk plain Greek yogurt
- ¼ cup crumbled feta cheese
- 1 clove garlic, finely minced or pressed
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon minced fresh dill
To Serve:
- 4 burger buns (brioche, sesame, or pita)
- 1 cup fresh arugula (or lettuce leaves)
- 1 tomato, sliced
- ½ small red onion, thinly sliced
Instructions
- Start by making the sauce. In a small bowl, whisk together Greek yogurt, feta, garlic, lemon juice, olive oil, and dill. Season with salt and pepper to taste. Set aside or refrigerate until ready to serve.½ cup whole milk plain Greek yogurt, ¼ cup crumbled feta cheese, 1 clove garlic, finely minced or pressed, 1 tablespoon lemon juice, 1 tablespoon minced fresh dill, 1 tablespoon olive oil
- In a large bowl, combine ground lamb, salt, pepper, cumin, smoked paprika, coriander, garlic, parsley, and Worcestershire sauce. Mix gently with your hands until just combined—don’t overwork the meat.1 pound ground lamb, 1 teaspoon kosher salt, ½ teaspoon coarse ground black pepper, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon ground coriander, 2 cloves garlic, finely minced or pressed, 2 tablespoons minced fresh parsley, 1 tablespoon Worcestershire sauce
- Divide mixture into 4 equal portions and shape into patties about ½ inch thick. Make a slight indentation in the center of each patty to prevent it from puffing up during cooking.
- Heat 1 tablespoon olive oil in a skillet or grill pan over medium-high heat.1 tablespoon olive oil
- Cook patties for 5 to 6 minutes per side, or until the internal temperature reaches 160°F for medium doneness. Adjust stove heat if the burgers are browning too quickly.
- If desired, toast the buns lightly on the grill or in a skillet. Spread yogurt sauce on the bottom bun. Add arugula, followed by the lamb patty. Top with tomato slices, red onion, and more sauce if desired. Add the top bun and enjoy!4 burger buns, 1 cup fresh arugula, 1 tomato, sliced, ½ small red onion, thinly sliced
Notes
- Sauce shortcut: To save time, you can skip the homemade sauce and use store-bought tzatziki. Hummus is also delicious.
- To air fry: Place burgers in air fryer basket and set temperature to 380ºF. Cook for 7 minutes, flip, and cook for an additional 3 to 5 minutes. When fully cooked, internal temperature of burgers should be 160ºF for medium doneness. Don’t overcook the burgers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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