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Lamb Burgers (Grilled or Pan-Fried)

These lamb burgers are juicy, flavorful, and easy to make. The yogurt sauce complements them perfectly. You can grill or pan-fry them.

Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 burgers
Calories: 284 kcal
Course: Main Course
Cuisine: American

Ingredients

Mint Yogurt Sauce:
  • 1 cup Greek yogurt plain, full-fat
  • 1 cup fresh mint leaves loosely packed
  • 1 teaspoon lemon juice freshly squeezed
  • 1 teaspoon fresh garlic minced
  • ½ teaspoon Diamond Crystal kosher salt see notes below
  • ¼ teaspoon black pepper
Burgers:
  • 1 pound ground lamb 85/15
  • 1 tablespoon fresh garlic minced
  • 1 teaspoon Diamond Crystal kosher salt see notes below
  • ¼ teaspoon black pepper
  • 1 teaspoon ground cumin
  • ½ cup fresh cilantro chopped
  • Avocado oil spray for grill

Instructions

Make the Sauce:
    Cup of Yum
  1. To prepare the sauce, process the sauce ingredients (Greek yogurt, mint, lemon juice, garlic, salt, and pepper) in your food processor for a few seconds until combined. Set aside.
Form the patties:
  1. In a medium bowl, combine the burger ingredients (ground lamb, garlic, salt, pepper, ground cumin, and chopped cilantro).
  2. Form four patties, 4 ounces each, 3 inches in diameter and ½ inch thick. Alternatively, form the mixture into two half-pound patties, as shown in the video.
  3. Using your thumb, make a shallow dimple in the center of each patty to help them retain their shape while cooking.
Grilling Instructions:
  1. Preheat your grill to medium-high heat. I like to use a dual-contact electric grill, but any grill will work, including a gas grill or a stovetop grill pan. Lightly spray or brush the grill with oil.
  2. Grill the burgers to your desired level of doneness. For medium doneness, grill for about 5 minutes on a dual-contact grill, or 4-5 minutes per side if using a regular grill or a grill pan.
Pan-Frying Instructions:
  1. Heat a well-seasoned cast-iron skillet over medium heat for about 3 minutes.
  2. Add the patties and cook them until golden brown and cooked through, about 5 minutes per side.
Serve:
  1. Serve the burgers immediately, topped with the yogurt sauce.

Notes

  • If using any salt other than Diamond Crystal Kosher Salt, including Morton kosher salt, use half the amount listed.
  • I grill these burgers on a dual-contact indoor grill, but you can use any grill you like, including a gas grill or a stovetop grill pan. When I pan-fry them, I use a well-seasoned cast-iron skillet. A heavy-bottomed, high-quality nonstick skillet will also work. Stainless steel is fine, but add plenty of oil to coat the bottom, or the burgers might stick.
  • The CDC recommends cooking ground meat to an internal temperature of 160°F.
  • In addition to or instead of yogurt sauce, you can top these burgers with tahini sauce or harissa (a spicy Middle Eastern sauce).
  • You can keep the leftovers in an airtight container in the fridge for 3-4 days. Reheat them gently in the microwave at 50% power.
  • You can freeze the leftovers for up to three months, but you should only freeze the burgers, not the yogurt sauce.

Nutrition Information

Serving 1burger + ¼ cup sauce Calories 284kcal (14%) Carbohydrates 8g (3%) Protein 46g (92%) Fat 19g (29%) Sodium 520mg (22%) Fiber 1g (4%)

Nutrition Facts

Serving: 4burgers

Amount Per Serving

Calories 284

% Daily Value*

Serving 1burger + ¼ cup sauce
Calories 284kcal 14%
Carbohydrates 8g 3%
Protein 46g 92%
Fat 19g 29%
Sodium 520mg 22%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.