Minted Lamb Burgers with Tzatziki Sauce

5 from 5 votes

Change up the backyard barbeque menu with mint, dill and oregano-laced lamb burgers topped with a zesty and creamy tzatziki sauce!

Course Dinner, Lunch, Main Course

Cuisine Greek, Mediterranean

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Servings burgers

Calories 431kcal

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

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!

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.

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.