Featured Reader Review
Jennifer said, “‘Best lamb burgers I’ve made’, quote from my husband last night! He is a Brit and usually only eats lamb with mint sauce, but he didn’t even miss it this time…pickled onions, tzatziki sauce, fresh greens…perfection!”
Tender, Juicy Lamb Burgers with Creamy Yogurt Sauce
Meet your new weeknight obsession: juicy, Greek‑inspired lamb burgers piled high with cool, herby tzatziki sauce and tangy pickled red onions. These are not your average burgers! Ground lamb brings a light gaminess that’s equal parts rich and savory, while a hint of lemon, dill, and mint keeps every bite bright and refreshing.
The best part? These patties come together in under 30 minutes—no fancy ingredients, no complicated steps—just simple, bold Mediterranean flavors.
For more quick and easy sandwiches, try my homemade patty melts with caramelized onions, juicy ground chicken burgers with creamy garlic sauce, or these irresistible, juicy homemade salmon burgers next!
No Grill? No Problem!
You can cook these on a grill, sear them in cast iron skillet, or even an indoor grill pan. Either way, these homemade lamb burgers are tender, juicy, and absolutely delicious.
Add any of your favorite burger toppings or switch out the Greek yogurt sauce for whatever sounds good to you. Bacon onion jam? Yes, please! A spoonful of arugula pesto? Why not?
Why I Love This Recipe
- Big, bold flavor: Lamb’s slightly gamey richness is balanced with a zippy homemade tzatziki made with creamy Greek yogurt, fresh cucumbers, dill, mint, and of course garlic.
- Fresh herbs: Do not underestimate how much bright, fresh flavor is infused into the ground lamb patties when you add cilantro and mint. Please use fresh herbs!
- Make-ahead friendly: Prep the yogurt garlic sauce and pickled onions in advance to save time. Or make the burger patties, then freeze uncooked for a few months.
- Customizable toppings: Switch out tzatziki for mayonnaise, ketchup, aioli, ranch–truly any sauce you like! And of course feel free to get creative with the burger toppings.
The key here, however, is to start with a good quality ground lamb. From there, the possibilities are endless!
Step-by-Step Directions
If you want the burger cooked to medium-rare, the internal temperature should register 125°F on an instant read thermometer. For a slightly more cooked burger (cooked to medium), aim for 135°F.
To save time, consider making the Greek yogurt sauce in advance. It’ll keep well for in the fridge for 4-5 days when stored in an airtight container.
Ari’s Best Tips
- Don’t overwork the meat: Gently form patties without packing the lamb too tightly. Overworking ground meat can lead to tough, dense burgers.
- Make a thumbprint: Press a shallow indentation into the center of each patty to help them cook evenly and prevent puffing in the middle.
- Season just before cooking: Salt draws out moisture, so wait until right before the burgers hit the grill or skillet to season.
- Cook at room temperature: Allowing the patties to sit out for 20-30 minutes before cooking promotes even cooking and a better sear.
Additional Burger Topping Suggestions
- Peppery arugula or mixed greens
- Thinly sliced cucumber
- Kalamata olives (or maybe my green olive tapenade?) or chopped Greek salad
- Feta cheese, goat cheese, or slices of creamy Brie
- A spoonful of harissa or calabrian chili peppers for heat
Side Dishes To Pair Alongside
Homemade French fries or crispy potato chips are always a good choice when enjoying a burger night at home. (Duh!)
But when I’m looking for a few other Greek-inspired sides that aren’t fried, these are my go-to’s: Greek orzo pasta salad, a classic Greek salad, or on a cold night, a bowl of one of my all-time favorite soups: fasolada!
My mouth is seriously watering just thinking about these lamb burgers. I can’t wait for you to give them a try, especially if you’re new to cooking with ground lamb. They’re foolproof and full of flavor!
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Juicy Ground Lamb Burgers with Tzatziki
Equipment
- Grill or cast iron skillet
Ingredients
For the Lamb Burgers
- 1½ lbs (680g) ground lamb, patties will be roughly 5½ ounces
- ¼ cup fresh cilantro, finely chopped
- 2 Tbsp fresh mint, finely chopped
- 2 cloves of garlic, peeled and grated
- Kosher salt
- Freshly ground black pepper
- A generous pinch of ground cinnamon
- 4 burger buns (or a package of slider buns)
- Nonstick spray or oil for cooking
For the Homemade Tzatziki
- 1 cup (240g) whole milk Greek yogurt
- 3 Tbsp fresh dill, finely chopped
- 2 Tbsp fresh mint, finely chopped
- 1 tsp lemon zest, from ½ a medium lemon
- 1-2 Tbsp fresh lemon juice
- ¼ cup cucumber, minced
- 1 clove of garlic, peeled and minced
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
Topping Suggestions
- Pickled red onions
- Arugula or mixed greens
- Feta cheese
- thinly sliced cucumbers
Instructions
- Season the lamb. Place 1½ lbs (680g) of ground lamb in a large bowl. Add ¼ cup chopped cilantro, 2 Tbsp chopped mint, 2 grated cloves of garlic, 1½ tsp kosher salt, ¼ tsp black pepper, and a generous pinch or two of ground cinnamon. It’s important not to overmix the meat, or the burgers will be tough. Mix until just fully incorporated.
- Form the ground lamb patties. Divide ground lamb equally into four portions weighing roughly 5½ ounces each. To make slider-sized patties, weigh each to 3½ ounces each. Flatten into uniform rounds, then use your thumb or finger to make a small indentation right on top in the center of each patty (see note below). Allow the patties to sit out for about 30 minutes at room temperature before cooking.
- Meanwhile, make the herbed yogurt. Combine all sauce ingredients in a large bowl, then whisk to combine. Refrigerate until needed.
- Cook the lamb burgers. Preheat a grill or cast-iron skillet over medium-high heat. Coat with non-stick oil spray (if grilling) or a couple tablespoons of olive oil (if cooking indoors). Once hot, cook each burger patty for 4-5 minutes per side, or until an internal temperature of 125°F (52°C) is reached for medium-rare or 135°F (57°C) is reached for medium. Allow burgers to rest 2-3 minutes before serving on buns with tzatziki, pickled red onions, arugula, and any additional toppings you might like. Enjoy!
Notes
- Forming burgers: Handle the ground lamb gently and shape quickly to avoid overworking it, which can lead to tough burgers. Aim for patties about ¾–1″ tall; thinner burgers cook faster.
- Indent the center: Press a small dent into the center of each patty to prevent it from puffing up as it cooks, helping maintain an even shape.
- Seasoning: Season no more than 30 minutes before cooking. Unlike steak, burgers are juicier if seasoned right before grilling.
- Cook time: For medium, cook burgers closer to 5 minutes per side. For medium-well, cool 6 minutes per side. I strongly prefer medium-rare, so I flip after 4 minutes over medium-high heat.
Nutrition
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