Minted Lamb Burgers

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

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

Cook Time 10

Total Time 25

Servings burgers

Calories 594kcal

Author Amanda McGrory-Dixon

Equipment

Box grater
Mixing bowl
Grill

Ingredients

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

Minted Lamb Burgers

1 pound ground lamb let sit in room temperature for 15-30 minutes
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.

Instructions

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!

Video

Notes

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.

Nutrition