Fire up the grill for these mint lamb burgers and take your cookout or game day to another level. They are perfect with this creamy tzatziki and yummy toppings that are a cinch to pull together. These juicy burgers have such incredible flavor, are gluten free and ready in 30 minutes!
Move over beef burgers, these lamb patties with fresh mint, oregano and dill pack a delicious punch! Plus, garlic, Worcestershire sauce and lemon zest bring even more flavor to the party. You’ll see an intentional overlap of ingredients with the tzatziki sauce for a consistent flavor profile. So good!
While I love grilling these burger patties, they can easily be cooked in a heavy large skillet or griddle pan, or broiled in the oven. This way you can enjoy them throughout the year.😉
And if you’d like to explore other ways to enjoy the unique taste of lamb, check out these winning lamb recipes!
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Why You’ll Love These Mint Lamb Burgers
- Deliciously elevated gourmet burger that are easy to make
- Patties can be formed ahead and frozen
- Grilling makes clean up a breeze
- On the table in 30 minutes!
Ingredients
See the recipe card below for exact measurements.
- Ground lamb
- Fresh mint, oregano and dill
- Garlic cloves
- Olive oil
- Worcestershire sauce
- Lemon zest
- Kosher salt and black pepper
- Pita bread or brioche buns for serving
- See Toppings section below for ideas on how set up your burger bar!
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.
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 Spinach Walnut Pesto.
Variations
You can change up these mint lamb burgers in several ways depending on what your gang likes and what you have on hand.
- Meat – If you’re not in the mood for lamb, you can make this recipe with ground pork, chicken or turkey. But when using white meats, make sure the burger is cooked through completely.
- Herbs – Other fresh herbs you can use are rosemary, tarragon, marjoram, basil, parsley or cilantro.
- Feta Cheese – I kept cheese out of the burger recipe to keep it dairy free, but you can certainly add crumbled feta to the burger mixture if you’d like.
- Low Carb – Ditch the pita bread and burger bun and use a lettuce wrap for a keto-friendly meal.
Cooking Instructions
Form Burgers: In a large bowl, gently combine the lamb mixture with your hands and form into six 4-inch-diameter patties that are close 1-inch thick.
Cook: Preheat grill over medium-high heat. Grill burgers 5-6 minutes per side with the lid closed for medium doneness. Adjust more or less time to your liking.
Assemble: Have your pitas or burger rolls, toppings and tzatziki ready and build your mint lamb burgers as desired. Enjoy!
How to Make 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 herbs. Here I used fresh dill, mint and oregano again and added avocado. Simply mix all the ingredients in a medium bowl until combined.
You can make it a few days in advance and add avocado just before serving so it doesn't oxidize. It's also dynamite on fish, chicken, sandwiches and an awesome dip. My full rendition is included in the recipe card below!
Recipe Tips for Best Results
- 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.
- Be gentle when forming the patties. If you pack them tightly they can turn into tough burgers. And make them the same size to ensure even cooking.
- To keep the burgers moist, don’t press down on them when cooking. This releases all those precious juices we need to keep the burger from drying out.
- We like these burgers cooked to medium, which is an internal temperature of around 140°F when using an instant read thermometer. 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.
- If you froze the raw burgers, it’s best to let the patties thaw completely in the fridge before cooking them.
Greek-Style Burger Toppings
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
- Cucumber
- Tomatoes
- Red onion
- Fresh herbs for tasty garnish, such as mint, dill and oregano
- Tzatziki
- Some cold brews or beverages of choice
What to Eat with Lamb and Mint Burgers
Fries immediately come to mind whenever a burger is mentioned so I simply roasted some potato wedges until golden brown but here are other side dish ideas!
- Sweet Potato Fries
- Grilled Greek Panzanella Salad
- Roasted Chickpea Salad
- Pearl Couscous Salad (by girlheartfood.com)
- Grilled Zucchini & Pepper Salad (by miakouppa.com)
- Simple Greek Salad
Lamb Burgers FAQs
You sure can! The patties can be formed one day ahead and stored in the fridge covered with plastic wrap or in an airtight container. To freeze, place them on a parchment-lined baking sheet in a single layer and flash freeze for two hours.
Then wrap each individually in plastic wrap and put into a freezer bag for up to 3 months. Thaw burgers overnight in the refrigerator before cooking.
Make sure your lamb mixture is moist and not dry. If it seems dry add a bit of cold water to the mixture. And, you want to form the patties firmly enough so they stay together, but not so tight that they could become tough.
It is safe for lamb burgers to be slightly pink in the center. An instant-read thermometer should read 140°F which is the way we prefer them as mentioned above. But 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.
Grass-fed lamb is a nutrient-dense, high-quality meat that is high in B vitamins, zinc and iron. Lamb has healthier types of fat and is a rich source of omega-3 fatty acids. According to the American Lamb Board, lamb has almost five times as much omega-3's versus grain-fed beef.
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📋 Recipe
Minted Lamb Burgers with Tzatziki Sauce
Ingredients
Lamb Burgers
- 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
Tzatziki
- ⅓ 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
Instructions
Lamb Burgers
- 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.
- 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!
Tzatziki
- 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.
Notes
- Burgers can be frozen: 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.
Nutrition
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Chelsey says
Wow, love this idea! Mediterranean food is my absolute favorite - so much flavor in those lamb burgers and that avocado tzatziki sauce sounds fabulous!
Alexandra Shunk says
This sounds amazing! I love the idea of a Greek burger (obviously since I’m Greek)! I actually
made a dip like that before using avocado and tzatziki! It was so awesome so I’m sure I’d devour these burgers easily!! Thanks for the yummy idea!!!
Kim Peterson says
Yes this would definitely be up your alley! Thanks Aleka!!
Jas @ All that's Jas says
Lamb is my meat of choice and these Greek burgers look amazing, especially with avocado tzatziki. Can't wait to try them!
Kim Peterson says
Thanks Jas!! The burgers and sauce go so well together!