Mediterranean Grilled Lamb Burgers
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
8 servings
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Calories
484 kcal
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Course
Main Course
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Cuisine
Mediterranean
Mediterranean Grilled Lamb Burgers
Description
Mediterranean Grilled Lamb Burgers combine ground lamb with aromatic spices such as cumin, coriander, and allspice, creating a complex flavor profile enhanced by grated onion and garlic that contribute moisture and depth. The meat mixture is shaped into patties with an indentation in the center to ensure even cooking and a juicy interior. Grilling over medium-high heat forms a flavorful crust while preserving tenderness.
The accompanying yogurt sauce adds a cool, tangy contrast infused with sumac, lemon zest, parsley, and vinegar, complementing the richness of the lamb. The burgers are assembled on toasted brioche buns along with sliced tomatoes, Persian cucumbers, and onions dusted with sumac, providing fresh, crisp texture and bright flavor accents.
Practical advice includes not overmixing the lamb to avoid dryness, cooking the patties for about 5 minutes per side for optimal juiciness, and freezing uncooked patties by flash freezing before storing to maintain shape. Leftovers can be refrigerated for up to three days and reheated gently in the oven to retain moisture.
Ingredients
- 2 lbs lamb ground
- 1 large onion grated
- 4 cloves garlic
- 1/2 tsp allspice
- 1/2 tsp ground coriander
- 1 tsp cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
Yogurt sauce
- 1 cup PLAIN yogurt
- 1 tsp sumac
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1 lemon zest of
- 1 tbsp white vinegar
- 1 tbsp parsley chopped
Serve with
- 8 Brioche buns toasted
- 2 cups onion sumac
- 2 large tomato sliced
- 1 cucumber sliced, Persian
Instructions
- In a large bowl mix the ground lamb with the onion, garlic, allspice, coriander, cumin, salt and pepper.
- Mix the ingredients using your hands until combined.
- Divide the mixture into 8 pieces and shape each piece into a burger. Make an indentation in the middle of each burger using your finger.
- Preheat the grill to medium high heat and brush the grates with vegetable oil. Place the burgers on the grates and grill for 5 minutes on each side, flipping once.
- Make the yogurt sauce by mixing the yogurt, sumac, salt, pepper, lemon zest, vinegar and parsley in a bowl.
- Assemble the burgers with buns, tomatoes, cucumbers, sumac onions and yogurt sauce.
Notes
- Use lamb with 80% to 90% lean meat for the best texture and juiciness.
- Whether grilling outdoors or using a stovetop grill pan or cast iron skillet, ensure the cooking surface is preheated and lightly oiled to prevent sticking.
- For freezing, shape patties first, freeze on a parchment-lined tray for 2 hours, then layer with parchment paper in freezer bags; thaw thoroughly before grilling.
- Overmixing the ground lamb can make the burgers tough; mix just until combined to keep them tender.
- Avoid overcooking; 5 minutes per side usually yields juicy burgers with a good crust.
- Store leftovers in an airtight container in the refrigerator up to 3 days and reheat gently in a 325°F oven for about 15 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 25g | 50% |
| Fat | 29g | 45% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 87mg | 29% |
| Sodium | 661mg | 28% |
| Potassium | 534mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 467IU | 9% |
| Vitamin C | 17mg | 19% |
| Calcium | 139mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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