This juicy lamb burger recipe combines seasoned lamb patties with bold Greek flavours, served with creamy tzatziki or your favourite toppings. Perfect for BBQs or weeknight dinners!
This tasty lamb burger recipe is another one from David 'the burger master'!! On checking out a few different recipes for a lamb burger, he created his own one...and it's delicious. When deciding on the seasonings, I said I'd like to have our favourite greek salad and have some red onion and feta with the burger too, so he went with seasonings used in Greek cooking. He decided against putting onion into the mixture as we add slices as a topping. This lamb burger recipe is a must try with homemade brioche burger buns too!
Tips
- Beef alternative - replace lamb with beef mince or a lamb-beef mix for a milder flavour.
- Vegetarian option - use a chickpea or lentil-based patty flavoured with similar Greek spices.
- Additional toppings – with the Greek flavourings in the burger, we enjoy slices of tomato, red onion, feta cheese and mayonnaise. However, the choice of toppings and sauces are entirely your personal choice…enjoy trying different combinations!
FREQUENTLY ASKED QUESTIONS
Avoid overmixing the meat and ensure the patties are slightly chilled before cooking. Adding a binding agent like breadcrumbs or an egg can also help.
Choose lamb mince with a fat content of around 15 to 20% for juicy, flavourful burgers. Leaner cuts may result in a drier patty.
Yes - shape the patties and keep them in the fridge for up to 1 day before cooking. Alternatively, freeze them for up to 3 months and thaw before cooking.
Use a meat thermometer to check the internal temperature:
Medium rare: 63C/145F
Medium: 70C/160F
Well done: 74C/165F
Serve with sides like sweet potato wedgs, cucumber salad, or grilled vegetables. A dollop of tzatziki or harissa makes a great finishing touch.
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How to make this Lamb Burger
Ingredients
- 500g lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- salt and freshly ground black pepper
- 1 tsp dried mint
- 1 tsp dried oregano
- 3 tsp olive oil, plus extra for toasting the buns
- 4 buns, we like brioche burger buns – either shop bought or give our recipe a try!
- additional toppings and sauces (optional - see Tips)
To serve (optional):
Instructions
- In a large bowl, mix together the lamb mince, ground cumin, ground coriander, dried mint, dried oregano, season with salt and freshly ground black pepper. Ensure it’s mixed well so that everything is evenly combined.
- Divide the mixture to form 4 burgers. Place the burgers on a plate and refrigerate until you’re ready to cook them. Remove them from the fridge at least 30 minutes before you’re ready to cook.
- When you’re ready to cook, heat a large frying pan or grill pan (we use our Le Creuset grill pan) over a high heat. If you like your buns toasted, drizzle each half with some olive oil and place face down in the hot pan and let them toast to your liking – make sure they don’t burn. Remove and set aside while you cook the burgers.
- Now to cook the burgers - heat 3 tsp of olive oil in the pan and turn the heat down to medium and cook them for 3.5 minutes on each side.
- Finally, assemble the burgers with any additional toppings and/or sauces (see Notes), and enjoy with sides of your choice.
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Lamb Burger
Ingredients
- 500 g (1.1 lb) lamb mince
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp dried mint
- 1 tsp dried oregano
- salt and freshly ground black pepper
- 3 tsp olive oil plus extra for toasting the buns
- 4 buns we like brioche burger buns – either shop bought or give our recipe a try!
- additional toppings and sauces (optional - see Notes)
To serve (optional):
Instructions
- In a large bowl, mix together the lamb mince, ground cumin, ground coriander, dried mint, dried oregano, season with salt and freshly ground black pepper. Ensure it’s mixed well so that everything is evenly combined.
- Divide the mixture to form 4 burgers. Place the burgers on a plate and refrigerate until you’re ready to cook them. Remove them from the fridge at least 30 minutes before you’re ready to cook.
- When you’re ready to cook, heat a large frying pan or grill pan (we use our Le Creuset grill pan) over a high heat. If you like your buns toasted, drizzle each half with some olive oil and place face down in the hot pan and let them toast to your liking – make sure they don’t burn. Remove and set aside while you cook the burgers.
- Now to cook the burgers - heat 3 tsp of olive oil in the pan and turn the heat down to medium and cook them for 3.5 minutes on each side.
- Finally, assemble the burgers with any additional toppings and/or sauces (see Notes), and enjoy with sides of your choice.
Notes
- Beef alternative - replace lamb with beef mince or a lamb-beef mix for a milder flavour.
- Vegetarian option - use a chickpea or lentil-based patty flavoured with similar Greek spices.
- Additional toppings – with the Greek flavourings in the burger, we enjoy slices of tomato, red onion, feta cheese and mayonnaise. However, the choice of toppings and sauces are entirely your personal choice…enjoy trying different combinations!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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