Quick Look at the Best Lamb Burger Recipe
- Ready In: 25 minutes!
- Serves: 4
- Main Ingredients: ground lamb, almond flour, egg, fresh mint, lots of flavorful spices, buns, Greek tzatziki sauce, and fresh toppings!
- Dietary Info: gluten-free friendly, dairy-free friendly
- Cooking Method: outdoor grill with stove top option available
- Best For: burger night, easy weeknight dinner, backyard cookout
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Why You Can’t Get Enough Of This Recipe
- All the Greek flavors – they are simply the best!
- A light and refreshing spin to your weekly burger night.
- Meal prep the patties ahead of time to always have some on hand!
- Only about 12 minutes of total cook time.
- Cooked on the grill = minimal clean-up!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Ground Lamb – a traditional meat used in a variety of Greek-inspired recipes. You should be able to find it at a grocery store or butcher shop.
- Egg + Almond Flour – binding ingredients used to hold the burgers together. Feel free to use breadcrumbs in place of the almond flour, if you want.
- Fresh Mint – a secret ingredient that always brings the BEST light and fresh flavor!
- Tzatziki Sauce – the topping that takes it over the top! Our homemade tzatziki sauce (or dairy-free tzatziki sauce) can be made in minutes or prepped ahead of time. Or use a store-bought version.
How To Make Lamb Burgers
Step 1 – Put all of the lamb burger ingredients in a bowl.
Step 2 – Mix to fully combine.
Step 3 – Form into 4 patties and press your thumb in the middle to indent.
Step 4 – Grill over direct heat for about 6 minutes per side.
Pro Tip
Pushing a thumb indent in the middle of the lamb patties will help prevent them from expanding in the middle, creating a dome shape. It’s an easy way to keep them more flat (easier for adding toppings).
Step 5 – Remove at 145 degrees F internal temp and rest for 5 minutes.
Step 6 – Build your burgers!
Best Ways To Serve Greek Lamb Burgers
These incredibly flavorful and juicy lamb burgers can be enjoyed on:
- Hamburger Buns: regular, gluten-free, or lettuce buns.
- Toppings: tzatziki sauce, tomato slices, red onion slices, lettuce, feta cheese, etc.
- Side Dishes: keep the Greek flavors going with a Greek orzo salad or Greek tomato and cucumber salad. Or keep everything on the grill with grilled potato wedges or perfectly grilled asparagus.
Greek Lamb Burgers FAQs
Yes, make the burger patties and stack them with a piece of parchment paper in between. Store in an airtight container in the fridge over night or in a freezer-safe bag in the freezer for up to 3 months. Homemade tzatziki sauce can also be made the night before serving.
Once the grill is preheated and the grates are greased, you will grill them over direct heat for about 6 minutes on each side or until the internal temp reaches 145 degrees F (use a meat thermometer).
Yes, if you don’t have a grill or just prefer the stove top. They can easily be cooked right in a cast iron skillet. Preheat the skillet over a medium-high heat (once it is hot and sizzles with a flick of water), add the patties. Cook for about 6 minutes per side or until their internal temperature reaches 145 degrees F.
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Ingredients
Lamb Burgers:
- 1 pound ground lamb
- ¼ cup super fine almond flour, sub breadcrumbs
- 1 egg
- 1 tablespoon fresh mint leaves, minced
- 1 teaspoon kosher salt
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried dill leaves
- 1 teaspoon garlic powder
- 1 teaspoon garlic, minced
- ½ teaspoon onion powder
- ½ teaspoon ground black pepper
Buns and Toppings:
- hamburger buns of your choice, gluten-free or regular
- lettuce
- sliced tomatoes
- sliced red onion
- feta cheese, crumbled
- tzatziki sauce, regular or dairy-free tzatziki sauce
Instructions
- Prep: Ensure grill grates are clean and bring grill up to medium-high heat.
- Make Patties: In a large bowl, add 1 pound ground lamb, ¼ cup super fine almond flour, 1 egg, 1 tablespoon fresh mint leaves, 1 teaspoon kosher salt, 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves, 1 teaspoon dried dill leaves, 1 teaspoon garlic powder, 1 teaspoon garlic, ½ teaspoon onion powder, and ½ teaspoon ground black pepper. Stir to combine. Divide into 4 equal balls and then gently flatten into patties. Press down in the center of each patty with your thumb to create an indent.
- Grill: Place patties over direct heat for 6 minutes. Flip and let cook an additional 6 minutes or until burgers have reached an internal temperature of 145℉. Remove from grill and let rest 5 minutes.
- Build Burger: Place the bottom half of a burger bun on a plate. Add lettuce followed by the some tzatziki sauce, lamb burger, sliced red onion, tomato and the more tzatziki sauce and feta cheese. Place top of hamburger bun on top and enjoy!
Notes
- Gluten-Free: use almond flour and a gluten-free hamburger bun to make this recipe gluten-free.
- Dairy-Free: use the best dairy-free tzatziki and dairy-free feta cheese to make this recipe dairy-free.
- Tzatziki Sauce: you can use store-bought or our homemade dairy-free tzatziki sauce.
- Make ahead: feel free to make the patties the day before. Store in an airtight container in the refrigerator.
- No Grill? No Problem! They can easily be cooked right in a cast iron skillet. Preheat the skillet over a medium-high heat (once it is hot and sizzles with a flick of water), add the patties. Cook for about 6 minutes per side or until their internal temperature reaches 145 degrees F.
- Freeze: simply make patties and then place a piece of parchment between them as you stack. Place in a freezer-safe bag, label and place in freezer for up to 3 months. Let thaw overnight and then grill according to the instructions above.
FollowingFoxy says
Absolutely delicious! This recipe was a hit with my family. I served it with a side feta/garbanzo/cucumber side salad.
Bill in StL says
Thanks for posting this Erin. Saw your recipe for smoked burgers and are making them tonight with my pellet grill. Just curious if you have ever tried smoking these lamb burgers? … any tips if I decide to try it?
Erin says
Hi Bill! Ooooh I love the idea of smoked lamb burgers – if I were to try I would reverse sear them like my Smoked Burgers, smoke them at 225 until internal temp reaches about 135/140 degrees F. (not quite sure how long it would take) and then sear both sides. Let rest and make sure it comes up to 150 internal temp by the time its done resting! Let me know if you try it!
Honeygram says
Oh my goodness, so delicious!
Erin says
So glad you enjoyed these!
Sharlene says
Very good recipe! Thanks for sharing.
Erin says
So glad you enjoyed it!