Lamb Burgers

Lamb is one of the less-common meats in many cultures, including that of the American culinary scene. Burgers, on the other hand, are wildly popular in America—and beyond, of course. It’s high time that we put this tender, tasty meat into the form of one of the most beloved eats around. It’s time for you to try some lamb burgers.

With so many herbs, spices and flavorful ingredients in this ground lamb burger recipe, it’s sure to become a popular meal in your house. The taste is robust, complex and unique, which few hamburgers can claim. Will lamb burgers supplant basic burgers in your heart and taste buds? Even if they don’t, they will be a welcome addition to your household menu.

Lamb Burger Ingredients

• Feta cheese: This crumbled cheese is huge in flavor, adding a tangy tartness to the robust taste of the burgers.
• Greek yogurt: Make sure to use a plain Greek yogurt here, of course!
• Olive oil: Be generous in your measurement of the olive oil, not stingy. A little more than is called for is always better than a little less with smooth, flavorful olive oil.
• Lemon zest: Lemon zest is powerful stuff—don’t overdo it. When zesting your lemon, be sure to leave the bitter white pith behind.
• Lemon juice: Fresh lemon juice adds a delightful bitterness and some natural sweetness, too.
• Fresh cilantro: Finely chop the cilantro so that it mixes well into the dressing and releases plenty of flavor.
• Fresh parsley: The parsley should also be finely chopped; you could even use a food processor to ensure a good chopping.
• Garlic cloves: As with the chopping of the herbs, take time to thoroughly mince the garlic.
• Pepper: The black pepper adds just a bit of welcome spice and minimal heat.
• Ground lamb: Here we have the main event! Please note that this recipe makes six third-pound lamb burgers.
• Fresh thyme: Might we again suggest using a food processor for this mincing?
• Mint leaves: You don’t need many finely chopped mint leaves, but you sure will taste this pungent herb anyway.
• Salt: A decent dose of salt brings out the best in this best lamb burger recipe.
• Canola oil: You can also use another high-heat oil, such as avocado oil, for frying.
• Hamburger buns: Use buns, or lean into the Mediterranean flavors with split or whole pita bread for serving.
• Optional toppings: Sliced tomato, sliced red onion, shredded lettuce, and other classic burger toppings are all fair game here.

Directions

Step 1: Prepare the dressing, then chill it

Kayla Blydenburgh for Taste of Home

In a small bowl, combine the Feta cheese, Greek yogurt, olive oil, lemon zest, lemon juice, chopped cilantro and parsley, one minced garlic clove, and a half teaspoon of pepper, stirring well to combine everything. Then cover the bowl and refrigerate it until it’s time for serving.

Step 2: Prepare the lamb burger patties

Kayla Blydenburgh for Taste of Home

In a large bowl, combine the ground lamb, minced garlic, minced thyme and mint, and the salt and pepper, mixing lightly but thoroughly, so you don’t break down the meat. Working with your hands, shape the mixture into six four-inch-thick patties.

Step 3: Fry the burgers, then serve, dress and enjoy

Kayla Blydenburgh for Taste of Home

In a large skillet, heat the canola oil over medium heat. Once the oil is hot, add patties. The burgers need to cook until a thermometer stuck into the center reads 160°F, which will take about six to eight minutes. Plan to flip them once at the four-minute mark. Serve the lamb burger patties on buns (or pitas) with the yogurt sauce and any desired toppings.

Kayla Blydenburgh for Taste of Home

Lamb Burger Variations

Skip the sauce: Sure, the yogurt sauce adds a wallop of excellent flavor, but the burgers are tasty without it, and you may instead prefer topping the lamb burgers with a slice of cheese, anyway. Going without the sauce lets you control the flavor profile and saves you some prep time, too.

Serve the burgers in a wrap: These burgers are a delight when served in a wrap or tucked into the pocket of a pita. Cook the patties just as described here, but then chop up the cooked burgers and drop them into a wrap or a pita for this approach.

Spice it up: If you like some heat with your meals, add minced jalapeño peppers and red pepper flakes into the mix as you prepare the burgers. You can even incorporate some peppers into the sauce to amp up the heat even more.

How Do You Store Lamb Burgers?

If you have leftover cooked lamb burgers, ideally that have not yet been dressed, they will keep fine in the fridge for up to three days, but they’ll be best within a day. Let them cool to room temperature, then secure them tightly in an airtight wrap or container and refrigerate them.

Can you freeze cooked lamb burgers?

Yes, you can freeze these cooked burgers. Wrap them tightly to prevent any air from getting to the meat, then freeze them, ensuring that the patties are at room temperature (or below) before you do so. They will be tastiest within a month, but safe for three or four months.

Lamb Burger Tips

Kayla Blydenburgh for Taste of Home

How do I stop my burgers from falling apart?

As can happen with all ground meats, ground lamb patties sometimes fall apart during the cooking process. If you are having this issue, you can try a few things. First, mix in an egg white as you prepare the meat, as this can help hold patties together. You can also try adding in a few tablespoons of breadcrumbs and a bit of oil. Simply taking care when forming the patties also helps, making sure you rinse off your hands after making each one.

Does lamb have to be cooked to 160 degrees?

No, lamb does not have to be cooked to well done, but ground lamb should be. If you’re having a chop, for example, you might even want it on the rarer side, but for proper food safety practices, always cook ground lamb through and through.

How should I reheat lamb burgers?

The best way to reheat these lamb burgers is to get them back into a hot, lightly oiled skillet, but as they have already been cooked to a food-safe temperature, you can also reheat them in the microwave, on a grill, in the oven or in an air fryer, even. Just make sure you don’t let them sit in the fridge beyond three days, because at that point they need to be discarded.