Fire up the grill for mint, dill and oregano-laced Greek Lamb Burgers with Avocado Tzatziki and all the toppings. So juicy and such incredible flavor in this gluten-free burger. A deliciously perfect way to up your backyard barbecue game!
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Key Ingredients & Substitutions
These tender, flavorful patties are loaded with minced garlic, fresh herbs, a bit of lemon zest, and moistened with a little olive oil, water and a splash of Worcestershire. There’s an intentional overlap of ingredients with the tzatziki for a consistent flavor profile.
Can lamb burgers be made without breadcrumbs?
Yes! These are gluten and dairy free lamb burgers made without breadcrumbs or egg. The purpose of adding breadcrumbs and eggs to burgers is to soften very lean meat and get more yield out of the recipe. Lamb already has the needed fat for grilling burger consistency without drying out or getting rubbery.
Can I make the entire recipe gluten and dairy free?
To keep the entire dish free of gluten and dairy, opt for gluten free pitas or rolls and replace the yogurt-based tzatziki sauce with this Mediterranean Salsa, Roasted Tomato, Garlic & White Bean Hummus or Easy Spinach Walnut Pesto.
Cooking Steps & Expert Tips
- Gently combine the burger mixture with your hands and form into equal size ‘meatballs’ before shaping them into patties of even thickness.
- Whenever I make any type of meat burger, I leave a slight indentation in the center so they don’t bulge up in the middle when cooking.
- Chill the patties in the fridge at least 20 minutes so they can firm up a bit. Soft, room temperature burgers of any kind risk falling apart on your grill and the cooking time reflects this step.
- We like these burgers cooked medium, which is an internal temperature of around 140°F. Cook to 160°F if you prefer them more well done.
- Let burgers rest 5 minutes before taking that first bite to let all those juices settle in and prevent a burned mouth.
It is safe for lamb burgers to be slightly pink in the center. An instant-read thermometer should read 140 degrees F which is the way we prefer them as mentioned above. But by all means you can cook the burgers to your desired doneness.
Absolutely! You never know when storms may roll in throwing a wrench into grilling plans. Cooking time is the same for all methods. Grilling, searing in a skillet or under the broiler, it takes 5-6 minutes per side for medium doneness. I don’t recommend baking if you want a charred crust on the outside.
Lamb is a nutrient-dense source of high-quality protein complete with all eight essential amino acids and is high in B vitamins, zinc and iron. Lamb may be fattier than beef, but because it’s mostly grass-fed, lamb is one of the richest sources of omega-3 fatty acids. And, according to the American Lamb Board, lamb has almost five times as much omega-3’s as an equivalent piece of beef.
Whipping Up Tzatziki
Like hamburgers & ketchup, and hot dogs & mustard, lamb & tzatziki (pronounced tsäˈtsēkē) go hand in hand. Like other classic recipes, everyone who is into tzatziki has their own spin on the Greek sauce. The traditional base is yogurt, cucumber, and garlic. Variations then include vinegar or lemon juice, and some combination of fresh herbs.
You can make it a few days in advance and add the avocado just before serving so it doesn’t oxidize. It’s also dynamite on fish, chicken, sandwiches and an awesome dip!
Once your lamb patties are cooked to perfection, set up the ultimate Mediterranean burger bar with the following:
- Toasted pitas or rolls
- Fresh baby spinach or romaine
- Red onion
- Fresh herbs for tasty garnish, such as mint, dill and oregano
- Avocado Tzatziki
- Some cold brews or beverages of choice
What Sides to Serve
Fries immediately come to mind whenever a burger is mentioned so I simply roasted some potato wedges (deets are in the recipe card). Here are other side dish ideas!
+ More Lamb Recipes to Try
Grilled Greek Lamb Burgers with Avocado Tzatziki
- 2 pounds ground lamb
- 3 cloves garlic , minced (about 1 ½ tablespoons)
- 2 tablespoons each fresh mint , dill, and oregano, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon extra-virgin olive oil
- Zest of 1 lemon
- ⅓ cup water
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 6 pitas or high-quality burger rolls , toasted
- Toppings: fresh lettuce , baby spinach, thinly sliced cucumber, tomato and red onion
- ⅓ of an English cucumber , peeled, seeded and coarsely grated (about ½ cup)
- ½ teaspoon kosher salt
- 1 cup plain 2% Greek yogurt
- ⅓ cup crumbled feta
- Zest of 1 lemon , juice of ½ lemon
- 1 clove garlic , grated
- 1 tablespoon each fresh mint , dill and oregano, finely chopped
- Salt and pepper , to taste
- ½ of a large or 1 small ripe avocado , mashed
- 5 medium butter potatoes , cut into wedges
- 2 tablespoons olive oil
- ¾ teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Squeeze of lemon
- In a large bowl, use your hands to combine the lamb, garlic, fresh herbs, Worcestershire, olive oil, lemon zest, water, salt and pepper.
- Form lamb mixture into 6 equal patties, about 4-inches diameter and 1-inch thick. Sprinkle patties with a little more kosher salt and pepper.
- Chill the burgers uncovered 20-30 minutes before grilling. (Can be prepped 1 day ahead. Keep refrigerated.)*
- Prepare grill over medium-high heat. Grill burgers 5-6 minutes per side with the lid closed for medium doneness and an internal temperature of 140-145°F. Adjust more or less time to your liking.
- Let burgers rest 5 minutes before serving.
- Serve burgers with Avocado Tzatziki, pitas or rolls, fresh lettuce or baby spinach, sliced cucumber, tomato, and red onion. Enjoy!
- Place cucumber in a sieve sitting over a bowl and sprinkle with salt. Toss gently to combine. Let sit for 30 minutes to drain.
- Squeeze cucumber in paper towels or a dishtowel to remove as much water as possible. Transfer to a medium bowl.
- Whisk in yogurt, feta, lemon juice and zest, garlic, mint, and dill. Season to taste with salt and pepper. Cover and chill until ready to use. (Can be made 2 days ahead.)
- Add mashed avocado just before serving.
- Preheat oven to 400°F.
- Place potato wedges on a large, rimmed sheet pan.
- Drizzle olive oil over potatoes. Sprinkle with oregano, salt and pepper, and a little lemon juice.
- Toss to coat.
- Roast potatoes about 30 minutes, stirring halfway through, until they’re fork tender.
- Serve hot.
- Burgers can be frozen at this point! Place on a sheet pan in a single layer and put in the freezer about 2 hours. Then wrap each individually in plastic wrap and put into a freezer bag. Freeze up to 3 months. Thaw burgers before cooking.
- To Cook on Stovetop: Heat large skillet over medium-high heat. Sear lamb burgers on each side for 5-6 minutes or until an instant thermometer reads 140-145 degrees F when inserted into the center.
- To Broil: Preheat broiler on high. Place burgers on a rimmed, broiler safe pan. Cook a few inches below the heat source for 5-6 minutes per side for medium (use an instant-read thermometer as stated above) or until desired doneness. I don’t recommend baking the burgers if you’d like to have a charred crust on the outside.
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