Lamb Burger
Updated Jun 05, 2026
Ground lamb burgers with Middle Eastern spices, topped with arugula, tomato, and pickled red onions. A quick dinner with a homemade yogurt sauce.
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My lamb burger recipe is soo good!
Growing up, ground lamb was around a lot and used in many traditional recipes my Mom made. So making a ground lamb burger recipe felt less like a new idea and more like taking something already familiar and pressing it into a different shape, and serving it on a bun!
For me, the yogurt sauce is a must on top of lamb burgers. Ketchup, mustard (the “normal” burger condiments) just don’t do the ground lamb justice. Plus, it is just five ingredients, takes two minutes to mix, and works as the only condiment the burger needs. I also like to pile arugula, tomato, and pickled red onions on top of the grilled patty. This easy lamb burger recipe is done in about 25 minutes, yogurt sauce included, and soo good!
Happy Cooking!
– Yumna
Lamb Burger Ingredients
- Ground lamb: I use ground lamb that’s 80–90% fat free. You want a little fat on it, rather than extra lean; a very lean ground lamb burger patty can dry out quickly on the grill. I recommend using cold ground lamb, directly from the fridge, so it’s easier to shape into patties.
- For the lamb burger patties: Mix the ground lamb with grated red onion, minced garlic, chopped fresh parsley, cumin, coriander, salt, and pepper. Grate the onion on the small holes of a box grater so the pieces are fine enough to blend into the lamb rather than staying chunky. If you want, try replacing 1 tablespoon of the fresh parsley with fresh mint in the meat mixture!
- Greek yogurt sauce: Stir together Greek yogurt, lemon juice, more chopped fresh parsley, salt, and pepper. Use plain full-fat or 2% Greek yogurt it needs to be thick enough to work as a spread. Regular yogurt is too thin here.
- For serving the lamb burgers: Don’t forget the burger buns! My go-to lamb burger toppings are arugula, tomato, and pickled red onions. For the pickled red onions, store-bought works fine. I do like to make homemade pickled red onions; they are easy and taste better in my opinion.
How to Make Lamb Burgers
The photos below walk through each stage of the process. For the complete ingredient list and step-by-step instructions, jump straight to the Lamb Burger Recipe below
1. Combine the Ingredients in a Bowl
Add the grated onion, minced garlic, parsley, and spices directly on top of the ground lamb before mixing. Work everything together with your hands just until the seasonings are evenly distributed through the meat. Stop as soon as everything is mixed.
2. Divide the Ground Lamb Mixture
Score the mixed lamb into four even portions right in the bowl using a bench scraper or knife. This is just a visual guide to keep the patties consistent in size so they all cook at the same rate.
3. Shape the Patties
Press each portion into a patty about ¾ inch thick, then push a shallow dent into the center with your thumb or two fingers. Without that indent, the patties tend to puff up in the middle as they cook and do not sit flat on the bun.
4. Place Burgers on the Grill
Lightly oil the grill grates before adding the patties. Once they are down, leave them alone for the first few minutes so they can develop a sear and release cleanly from the grates when it is time to flip.
5. Grill Until Charred
Flip once the first side is well-charred and the color has traveled about halfway up the sides of each patty. Finish on the second side until the burger feels firm when you press the center.
6. Assemble the Lamb Burgers
Spread the yogurt sauce on the cut side of the bottom bun, then layer arugula, tomato, and pickled red onions on top, followed by the lamb burger.
Full Ground Lamb Burger Recipe
Lamb Burger Recipe
Ingredients
- 1 pound ground lamb
- ½ cup grated red onion
- 3 garlic cloves minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon black pepper
Yogurt Sauce
- ½ cup Greek yogurt
- 2 teaspoons lemon juice
- 2 teaspoons chopped parsley
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
For Serving
- Burger buns arugula, tomato, pickled red onions
Instructions
- In a large bowl, add the ground lamb, grated red onion, garlic, parsley, cumin, coriander, salt, and black pepper. Gently mix with your hands just until combined.
- Divide the mixture into 4 equal portions and shape into patties about ¾ inch thick. Press a shallow indent into the center of each patty to help them cook evenly.
- In a small bowl, stir together the Greek yogurt, lemon juice, parsley, salt, and black pepper until smooth. Set aside.
- Preheat a grill to medium heat and lightly oil the grates. Grill the patties for 3–4 minutes per side, or until cooked to your desired doneness. Alternatively, heat a lightly oiled grill pan over medium heat and cook the patties for the same amount of time.
Notes
2 tablespoons fresh mint, chopped
1 teaspoon cumin
¼ teaspoon cinnamon
Kosher salt to taste
black pepper to taste
Olive oil for brushing
Brioche buns toasted
Tzatziki sauce for serving
Pickled onions, shredded, for serving
Cucumbers sliced, 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.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Make feta lamb burgers: Add ¼ cup crumbled feta directly into the lamb burger mixture. Since feta is already salty, reduce the added salt in the recipe by half.
Recipe Tips
- Make sure the grill or pan is hot before adding the lamb burgers. This helps them get nice and browned on the outside and cook through evenly. It also makes flipping easier, because the patties are less likely to stick to an already-hot grill.
- Refrigerate the shaped patties before grilling. After shaping, give the patties 15 to 20 minutes in the fridge. Cold patties hold together better and are less likely to fall apart when you flip them.
- Don’t press down on the lamb burgers while grilling. Lamb has great natural fat, so if you press down while they cook, you’ll lose those juices.
- Let the burgers rest for 5 minutes before assembling. This lets the fats redistribute, so your burgers will be extra juicy.
Serving Ideas
- Fries: They’re always a good idea with burgers! Try my Za’atar Fries, Halloumi Fries, or Air Fryer Sweet Potato Fries.
- Side salads: Mediterranean flavors pair so well with these lamb burgers. Try my Lebanese Fattoush Salad, Mediterranean Couscous Salad, or Shirazi Salad.
- Sauces: Instead of the Greek yogurt sauce, try tzatziki sauce, classic hummus, or whipped feta dip.
- Turn them into lamb pitas: Skip the burger buns and serve the lamb patties in warm pita bread with your favorite toppings and extra yogurt sauce.
FAQs
The best way to tell if your lamb burgers are cooked through is with an instant-read thermometer. The burgers should have an internal temperature of 160°F.
Comments
My favorite lamb burger recipe. My family agrees!
Yay, I’m so glad you all like it!! Thank you!
Yum
Thanks! Glad you liked it!!
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!