Lamb Burger Recipe
Lamb burgers seasoned with cumin, coriander, garlic, and fresh herbs, served with a simple homemade yogurt sauce. Easy to make on a grill or grill pan.
Servings: 4 servings
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
My Top Tip: Use wet hands to combine the lamb mixture. This prevents the burger patties from sticking to your hands.
Storage: Store any leftovers in an airtight container. They will last about 3 days in the fridge.
Freezing Instructions: Freeze the uncooked patties on a baking sheet until solid, then place them in a freezer-safe bag with parchment paper between each patty. They'll last in the freezer for up to 3 months. Thaw in the fridge overnight before cooking, then cook to 160°F in the center.
*Please note the nutrition label is only for the lamb burger, bun, and sauce, but does not include toppings.
I updated this recipe in April 2026, but if you like the original version, you can still find it here:
1 pound ground lamb
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.
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
Serving: 1patty | Calories: 361kcal | Carbohydrates: 5g | Protein: 22g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 87mg | Sodium: 444mg | Potassium: 355mg | Fiber: 1g | Sugar: 2g | Vitamin A: 181IU | Vitamin C: 6mg | Calcium: 67mg | Iron: 2mg
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