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Lamb burgers are such a delicious, great alternative to traditional beef patties! Mix with fresh herbs, garlic, and seasonings for an incredibly flavorful burger.
Lamb has that rich, savory taste that we love so much in Lebanese cuisine, and in so many Mediterranean cuisines. We get after our lamb chops, lamb lollipops, lamb shish kebabs, kafta … and yes, burgers too! The meat is loaded with flavor that comes from garlic, fresh mint leaves, and dried mint too.
I am a huuuuge fan of smash burgers. Thinner the better. But with my lamb burger recipe, we’re going for juicy burgers that are just the right thickness, so no smashing is called for here.
Ingredients and Notes
- Ground Lamb: The star of the recipe, with its robust flavor and juicy texture. For variations, try a mixture of lamb with ground beef, bison, for a more subtle flavor profile. I choose a fattier grind of meat for burgers so they don’t dry out, such as lamb shoulder.
- Onions: Slices or finely chopped pieces are right at home as part of your burger layer. I consider sweet onions such as Vidalia the best for eating raw on a burger. Also good: red onion or white onion. You can also substitute shallots (they’re great chopped up in classic burger sauce with mayo, ketchup, and a little dill pickle juice).
- Garlic Cloves: Minced garlic adds aromatic depth and goes so well with lamb. Garlic powder or roasted garlic can also be used.
- Fresh Herbs: Chopped mint (or any chopped herbs) impart that Lebanese Mediterranean flair. My go-to with lamb is fresh mint, but you can also use fresh parsley and/or fresh rosemary, finely chopped. A pinch of dried herbs goes great with the fresh herbs in the meat mix and then on top, adding another layer of flavor.
Pro Burger Making Tips
The number one rule to making burgers that are light and juicy is how you handle your meat. Don’t over-handle the meat! Whether you’re making a burger patty with lamb, ground beef, bison, you name it, handle the meat gingerly. In other words, don’t knead the meat like dough. Don’t play with it and force it into a homogenous combination of ingredients. Allow the grind to show a little even after incorporating spices and herbs. The lighter your touch, the better the texture of the burgers.
Form the meat into equal-sized, rough balls about 4 ounces per ball. Flatten the balls into patties, making sure they are thin enough so that they don’t seize up to create that thick puck nobody wants! I much prefer a burger patty cooked on a flat surface rather than grill grates. This way the burger stays together more easily (and need not be made too large and thick to accommodate cooking on a grill grate).
The lamb burger patties also cook more evenly across the entire surface of the burger on a griddle-style, flat hot cooking surface. Use medium-high heat whether pan-frying or grilling. Cook each side for about 4 minutes (depending on the thickness of your patties) until they are cooked medium and the internal temperature reaches 160°F for safe yet juicy results. Brushing the patties lightly with oil (or their own pan juices) can help develop a flavorful crust. Let cooked burgers rest briefly before serving. This allows any additional juices can run out so they don’t soak the bun.
Make Ahead and Storage
You can make lamb burgers ahead of time! Shape the lamb into balls or lamb patties and chill them up to one day before your burger night. Makes it so easy to have this part of your meal ready to go. Shape the lamb mixture into equal portions before storing. Store on a large tray covered with wax paper or plastic wrap, or in an airtight container. Allow the patties to come to room temperature before cooking, and voila! Perfect lamb burgers!
Leftovers can be stored in the fridge for 3 days or so. Reheat them in a skillet or oven until warmed through. They like a spritz of oil to refresh them, as well. These leftovers are perfect for adding to salads or crumbling over a Greek salad for a quick, delicious meal.
Variations to try
The flavor of lamb in burgers lends itself to all kinds of toppings, like these:
- Toum Garlic Sauce: Lebanese Garlic Sauce (Toum) is a natural on lamb. Spread it on straight, or mix it with a little yogurt to make a garlicky yogurt sauce for added tang and creaminess.
- Tahini Sauce: This is an easy sauce that tastes great on lamb. Be sure it’s not too thin so it doesn’t run off the burger.
- Jalapeños: For a little kick of heat, add thinly sliced jalapeños atop the burger (remove the seeds and ribs for less heat).
- Feta Cheese Whipped Feta: Use a crumble of feta or whipped feta spread for creamy tang, perfect in pita pockets or on burgers.
- Tzatziki: This Greek Yogurt and cucumber sauce is often eaten with lamb, so try it here either on the burger or on the side.
- Pita: Serve your burgers inside pita bread as an alternative to classic buns.
- Fresh Mint: I include this both in the burger meat mixture and on top for a shower of fresh flavor.
Lamb Burgers Recipe
Ingredients
Lamb Burgers:
- 1 pound ground lamb
- 1 clove garlic, minced or grated
- 2 tablespoons chopped fresh mint
- 1 teaspoon dried mint
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon extra virgin olive oil
Toppings:
- 4 leaves lettuce
- 1 large tomato, thinly sliced
- 1 medium sweet onion, thinly sliced
- 1/4 cup toum garlic sauce, or other favorite sauce
- 1 tablespoon chopped fresh mint
- 1 teaspoon dried mint
- 4 hamburger buns
Instructions
- In a medium bowl, combine the ground lamb, garlic, chopped mint, dried mint, salt and pepper. Do not overwork the mixture; it's okay if the meat has a just-ground look to it rather than a smooth look, to keep the burgers from becoming too dense.
- Divide the mixture into four meatballs (about 4 oz. each), again without overworking the meat (these should not be smooth). Gently flatten each ball to about an inch thick, and collect back to the patties any meat that may be falling away from the patties. If making ahead, cover and chill these for up to 2 days (bring to room temp before cooking).
- Coat the cooking surface with the oil before heating. Heat a skillet, griddle, or grill to medium high. Cook the patties until they are cooked through to 160°F, flipping them over halfway through cooking (6-8 minutes total, depending on the thickness of the patties). Cook the burgers couple or even one at a time if needed, depending on the size of your cooking surface.
- Layer the bottom half of each bun with lettuce, onion, and tomato. Place a patty on each. Top each patty with a dusting of dried and fresh mint. Top with sauce and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Lamb Burgers
Oh the options abound!! My favorites include a fresh, crisp Fattoush Salad, some simple Green Beans, and Roasted New Potatoes with Mint or Lebanese Potato Salad (also minty, lemony).
A Mediterranean Quinoa Salad is perfect alongside the burger, with a Yogurt Cucumber Salad.
