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Simple and quick to make, these juicy lamb burgers are one tasty bite! Seasoned with mint, cumin and cinnamon before being grilled, and served on buns with tzatziki, pickled onions and cucumber. This is one burger that is loaded with flavor.
Ingredients & substitutions
- Lamb: Use ground lamb for this recipe. Lamb has a distinct grassy and robust flavor that works great with all of the toppings. Lamb has a good fat content which makes these burgers extra juicy.
- Mint: Mint and lamb work wonderfully together. Use chopped fresh mint for the best flavor, and in a pinch you can use dried.
- Spices: Cumin, cinnamon, salt and pepper.
- Bun & toppings: Brioche bun, tzatziki, pickled onions and sliced cucumbers are a great combination!
How to make the best lamb burgers
- Add the lamb and seasonings to a bowl.
- Use your hands to combine together.
- Form into patties and place on a hot and oiled grill.
- Cook on both sides until browned and cooked through.
Tips for making the burgers
- Look for ground lamb that’s 80%-90% fat free. Having a lamb patty with some fat on it, which will render out as you grill it, will create the most moist and juicy burgers!
- Don’t over mix the ground lamb. Use your hands to combine the ingredients together, but don’t keep mixing. Overworking the meat can lead to less juicy and chewy burgers.
- Make sure the grill or pan is hot before adding the burgers. This will help them to get nice and browned on the outside and cook them through evenly. Food is also less likely to get stuck when added to a hot grill, so flipping is easier.
- Let the burgers rest for 5 minutes before placing in the buns. This allows the fats to redistribute so your burgers will be extra juicy.
Frequently asked questions
If you don’t like lamb, a 80-90% ground beef will also work well. As these burgers are made with no egg, it’s best to avoid leaner meats like turkey or chicken or the result can be quite dry.
You can make up these lamb patties ahead and keep them covered in the fridge for a couple of days until you are ready to cook them. Cooked burgers will keep well for up to 4 days and can be reheated in the oven at 350F for 10 to 15 minutes to warm them through to serve.
Yes, these lamb burgers can be frozen before or after cooking. and will keep well for around 3 months. Uncooked burger patties should be partially or fully thawed in the fridge before grilling so that they cook through evenly. Cooked patties are best reheated in the oven at 350F. From frozen they will take around 20 to 25 minutes.
These lamb burgers make a great alternative to beef burgers this summer. They are so juicy and flavorful, and be sure not to forget that tzatziki!
More burger recipes :
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Lamb Burger
Ingredients
- 1 pound ground lamb
- 2 tablespoons chopped fresh mint
- 1 teaspoon cumin
- ¼ teaspoon cinnamon
- Kosher salt to taste
- freshly cracked black pepper to taste
- Olive oil for brushing
- Brioche buns toasted
- Tzatziki sauce for serving
- Pickled onions shredded for serving
- Sliced cucumbers for serving
Instructions
- In a medium bowl, mix lamb, mint, cumin, and cinnamon. Form into 4 (4 ounce) patties (they should be about ½ inch thick).
- Preheat a grill or grill pan to medium high heat. Brush patties on both sides with oil and season generously with kosher salt and black pepper. Cook until golden brown and lightly charred, 5 minutes per side for medium rare.
- Remove to a cooling rack to rest for 4-5 minutes. Serve immediately on buns with tzatziki, pickled onions and cucumbers, or desired toppings.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
These burgers are great! You can sneak some grated veg in, zucchini works well. And a bit of grated haloumi for a pop of salty goodness.
Thank you! Love that idea!! Especially with the halloumi – yum!