Lamb Burgers
Switch up your burger routine with these flavorful lamb burgers. A dill-infused feta yogurt sauce makes them delectable!
Servings: 4
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. Using your thumb, 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
Video
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
Serving: 1burger with bun, sauce, and toppings | Calories: 566kcal | Carbohydrates: 28g | Protein: 28g | Fat: 38g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.003g | Cholesterol: 92mg | Sodium: 1038mg | Potassium: 537mg | Fiber: 2g | Sugar: 6g | Vitamin A: 727IU | Vitamin C: 12mg | Calcium: 189mg | Iron: 4mg
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