Mediterranean Grilled Lamb Burgers
These Mediterranean Grilled Lamb Burgers bring together ground lamb mixed with fragrant spices like cumin, coriander, and allspice, combined with grated onion and garlic for added moisture and flavor. The burgers are grilled to develop a nice crust while keeping the interior juicy, then topped with a tangy yogurt sauce spiced with sumac and lemon zest. Served on toasted brioche buns with fresh tomatoes, Persian cucumbers, and sumac-spiced onions, they offer a robust, layered taste. The recipe includes tips for grilling, freezing, and reheating to maintain tenderness and flavor.
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
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 484
% 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.