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A minted lamb burger with a beer and greenery in the background.

Minted Lamb Burgers

Minted lamb burgers make for a fresh twist on a summer grilling classic! Served with a cooling tzatziki sauce and your favorite toppings, these perfectly seasoned lamb burgers are stuffed with fresh mint and feta that give every bite a burst of flavor, and they come together in under 30 minutes. These Mediterranean-inspired lamb burgers will be your new go-to recipe for all your summer parties.
Course Burgers and Sandwiches
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Servings 4 burgers
Calories 594kcal


  • Box grater
  • Mixing bowl
  • Grill


For Tzatziki Sauce

  • ½ cup Greek yogurt
  • 1 garlic clove minced or grated
  • 2 tablespoons lemon juice
  • 2 tablespoons grated cucumber (see note)
  • 1 teaspoon fresh dill
  • ¼ teaspoon salt

For Minted Lamb Burgers

  • 1 pound ground lamb
  • 3 garlic cloves minced or grated
  • ½ cup feta
  • ¼ cup finely chopped fresh mint
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon crushed red pepper flakes
  • 4 burger buns
  • Desired toppings, such as arugula, roasted red peppers, red onion, etc.


For Tzatziki Sauce

  • In a small bowl, mix together the Greek yogurt, garlic, lemon juice, grated cucumber, dill and salt. Cover and refrigerate until ready to use.

For Minted Lamb Burgers

  • Heat grill over high heat. In a large mixing bowl, gently fold the ground lamb, garlic, feta, mint, oregano, salt, pepper and crushed red pepper flakes just until combined. Do not overmix.
  • Evenly divide ground lamb mixture into four balls and form into 4-inch patties. Place burgers on hot grill. Cook for two to three and a half minutes on one side, depending on desired doneness, and then flip and cook for the same amount of time.
  • Let the burgers rest for five minutes. Spread the tzatziki sauce on the bun and assemble the burgers with desired toppings. Enjoy!



  • Rare burgers, cook four to five minutes total to 120-125 degrees F.
  • Medium-rare burgers, cook five to six minutes total to 130-135 degrees F. 
  • Medium burgers, cook six to seven minutes total to 140-145 degrees F. 
  • Medium-well burgers, cook seven to eight minutes total to 150-155 degrees F.
  • Well-done burgers, cook eight to nine minutes total to 160 degrees F.
  • After grating the cucumber, squeeze out excessive moisture with a paper towel to prevent the sauce from being too watery.
  • Don’t press down on the lamb patty while grilling. This squeezes out the juice that keeps our burgers moist.
  • When combining the mix-ins with the lamb, use a gentle touch. Excessively handling our meat can leave us with tough burgers. While you could fold the ingredients with a spatula or wooden spoon, I find using clean, washed hands works best.
  • Pack the patties so that they're just tight enough to stay together. Similar to the above tip, excessive packing can result in a tough burger.
  • To ensure the patties are the same size for even cooking, I like to measure my ground lamb balls before shaping into patties.
  • For perfectly formed patties, you can place the ground lamb ball into a 4-inch cookie cutter and gently pat out until it fills the cookie cutter.
  • If you'd like to make the tzatziki sauce ahead of time, it will keep for three days if stored in an airtight container in the refrigerator.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1burger | Calories: 594kcal | Carbohydrates: 30g | Protein: 30g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 118mg | Sodium: 457mg | Potassium: 261mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 13mg