• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • Recipes
  • Eating with Allergies
  • Shop
  • Contact

Minty Kitchen logo

menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • Eating with Allergies
  • Shop
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Paleo » Grilled Lamb Burgers

    Published: Apr 23, 2023 · Modified: Sep 13, 2023 by Alla · Leave a Comment

    Grilled Lamb Burgers

    Jump to Recipe

    Looking for a new take on classic burgers? Try these Greek-inspired grilled lamb burgers with sautéed mushrooms and vegan tzatziki sauce. Made with fresh ground lamb and seasoned with salt and pepper, these burgers are juicy and delicious. Perfect for grilling!

    grilled lamb burgers
    Jump to:
    • Handling Ground Lamb
    • What to serve with lamb burgers
    • Why You'll Love This Recipe
    • Ingredients
    • Recipe Video
    • How To Make Grilled Lamb Burgers - Step by Step
    • Substitutions
    • Expert Tips
    • Recipe Notes
    • Recipe FAQ
    • Best thermometer to use
    • Grilled Lamb Burgers

    Handling Ground Lamb

    While you can use ground lamb found at the store, grinding your own lamb shoulder is best for the freshest, most flavorful meat. For pre-packaged meat found at the store, look for ground lamb that is loosely packed and almost fluffy in appearance. I recommend keeping the seasoning simple with only salt and pepper. However, herbs de Provence, paprika, Aleppo pepper, or ground coriander are great for added flavor.

    Gently form the burger patties, working quickly and avoiding compacting or fussing with the meat too much. It's important not to overwork the meat when forming the patties, as this can cause the burgers to turn out tough and dry. Make a shallow indent in each patty with a thumb to help prevent shrinkage while cooking.

    It is essential to measure and divide the meat correctly. You can divide the meat roughly by eye or use a kitchen scale to be more precise. A pound of ground meat makes about four patties, approximately a quarter pound each, which is a good size for standard buns, like Martin's potato buns. 

    What to serve with lamb burgers

    I usually serve grilled lamb burgers on Martin's potato buns. They are a good size, widely available, and safe for my peanut allergy kid. Try brioche buns for a gourmet feel, but you might need to adjust the size of the patties and make them larger since brioche buns are typically bigger. For gluten-free options, look for gluten-free buns. Alternatively, skip the bun altogether and wrap the patties in lettuce leaves, like romaine, butterhead lettuce, or collard greens.  

    Lamb burgers are great served with rice pilaf or a simple, fresh salad with tomatoes, cucumbers, and onion. They would also pair well with a simple fennel salad, kale caesar salad or a side of mango cucumber salsa.

    Why You'll Love This Recipe

    ✔️ This recipe is easily customized to suit different preferences and dietary needs.

    ✔️The burgers are quick and easy to prepare with minimal ingredients.

    ✔️ Grilled lamb burgers are delicious year-round, regardless of the weather!

    Ingredients

    ground lamb and mushrooms for burger
    • Ground Lamb: Ground lamb is bold, flavorful, and an excellent alternative to traditional beef burgers. Use it in dishes such as Greek lamb burgers, meatballs, and lamb kafta kabobs. Grind your own meat for the best flavor. 
    • Mushrooms: Sauteed mushrooms are a great addition to the lamb burger. It pairs extra well with arugula and tzatziki sauce. Baby bella or shitake mushrooms are a good choice.   
    • Herbs De Provence: Lamb is flavourful and doesn't need much seasoning; salt and pepper are all you need. However, for extra flavor, try Herb de Provence, a blend of dried herbs such as thyme, rosemary, marjoram, savory, and oregano. These earthy herbs are a great compliment to lamb. Depending on the recipe, lavender, fennel, or other herbs may be included. 
    • Aleppo Pepper: A type of red pepper from the Aleppo region of Syria. When dried and ground, it tends to have a fruity, slightly salty taste, and a mild-to-moderate level of heat.
    • Avocado Oil: This is the oil extracted from the pulp of avocados. It has a mild flavor and a high smoke point which is excellent for cooking at high temperatures. Use to sautee mushrooms in this recipe and if you need to coat the burgers for the grill. 
    • Arugula: A leafy green from the mustard family. It has a slightly bitter, peppery taste.
    • Tzatziki: A Greek sauce made with yogurt, cucumber, garlic, and fresh herbs such as dill, mint, or parsley.
    • Burger Buns: Martin's potato buns are the most basic and easy to find and also work very well with the size of the quarter-pound patties. Don't forget to toast the buns before putting the burgers together. 

    Recipe Video

    How To Make Grilled Lamb Burgers - Step by Step

    1. In a medium-sized bowl, combine the ground lamb with salt, pepper, and spices.

    2. Gently mix everything with your hands. Don't overwork the meat! 

    shaping lamb burgers with hands

    3. Divide the meat into equal portions, shaping each into a patty. Alternatively, use a kitchen scale to measure the portions. Keep in mind a pound of ground meat makes about four patties, a quarter pound in size. Adjust as needed for the amount of meat you are using.

    4. Make a dent in the center of each patty with your thumb.

    5. Clean the mushrooms with a dry paper towel, removing all the dirt. Slice them thinly, then sauté them in a hot skillet until browned. Set aside.

    sauteeing mushrooms

    6. Sear the lamb burgers on a preheated grill over medium-high temperature for about 4 minutes. Keep the grill closed.

    7. Flip the burgers over and sear for about 2 to 3 minutes or until the internal temperature is 135 degrees F for medium-well doneness. Transfer to a plate to rest.

    lamb burgers on grill
with thermometer

    8. While the burgers are resting on the plate, grill the buns. Place halved buns on the grill for about 1 minute or until lightly toasted.

    9. To serve, spread tzatziki on the toasted bottom buns. Top with some of the sautéed mushrooms, a burger patty, and a small handful of arugula. Add more tzatziki to the top bun if you like, and enjoy! 

    burger bun with tzatziki and mushrooms
    Assembling the lamb burger

    Substitutions

    Gluten-Free Option: swap regular burger buns with gluten-free buns or wrap the patties in lettuce leaves like romaine, butterhead, or collard greens.

    Paleo Option: skip the buns and wrap the patties in collard greens or lettuce leaves like romaine or butterhead.

    Dairy-Free Option: use tzatziki sauce that is made with dairy-free or vegan yogurt.

    Expert Tips

    1. If the burgers are stuck to the grill, don't force them. Instead, give them another minute to cook. They should turn over easily!
    2. When shaping the patties, consider the size of the buns. Since the meat will contract when cooked, shape your patty slightly larger. Adjust the size/weight of the patties if using a much larger bun. Lastly, don't forget to make a small indent in the patty. 
    3. To make grilled lamb burgers indoors, use a cast iron skillet. Get the cast iron skillet hot on the stovetop before adding the meat. Over medium-high heat, cook for about 4 minutes on one side, flip with a spatula, and cook for another 2 to 3 minutes on the other side. Similar in time to the grilling method. 

    Recipe Notes

    • If you are grinding your own meat, lamb shoulder is the best choice. Because it has lots of connective tissue and marbling, it has more flavor than other cuts. 
    • For even cooking, use a scale to weigh the ground meat before forming the patties.
    • Clean the mushrooms by lightly dusting away any dirt with a paper towel or tea towel.
    • Don't skip making thumb indents in the patties! A simple technique that helps the burgers cook more evenly and maintain their shape.
    • Make a quick pickled red onions mixture and put it on top of everything from burgers to avocado toast. Thinly slice some red onion, place it in a small bowl or jar, and add the juice of half a lemon. Let the onions stand and marinate while the burgers cook, then use them as a topping! 
    grilled lamb burger with tzatziki and arugula

    Recipe FAQ

    What do lamb burgers taste like?

    Lamb burgers have a distinctively rich and slightly gamey flavor that some describe as earthy. The taste of lamb can vary depending on factors such as the age of the animal, the diet it was fed, the cut, and the cooking method used.

    Why is lamb less popular than beef?

    Lamb has a distinctive flavor, which may not appeal to all tastes, and it is also typically more expensive than beef. Grinding whole cuts of lamb, such as lamb shoulder, yourself is an affordable, budget-conscious way to enjoy lamb at home.

    How do you make a perfect burger patty?

    Choose the best meat you can afford, season it simply with salt and pepper, form the meat into patties, and make a slight indentation with your thumb in the center of each. Grill or pan-fry the burgers, then let them rest for a few minutes before eating.

    What can you put on lamb burgers?

    Lamb burgers go really well with sauteed mushrooms, greens like mint and arugula, and fresh feta. Fresh and tart yogurt sauce, like tzatziki, balances out the earthy flavors of lamb. Additionally, red onion, quickly marinated in lemon juice, is an excellent addition.

    What temperature should lamb burgers be when cooked?

    USDA recommends cooking ground lamb to 160 degrees F, which results in a well-done burger. Even though this is the USDA official safety guidelines, we prefer our burgers cooked at around 135 degrees F, resulting in medium doneness. The burger is not too pink, yet still very juicy.

    instant meat thermometer

    Best thermometer to use

    I highly recommend the Thermapen One. It gives an incredibly fast reading in just 2 to 3 seconds and is extremely precise. In addition, it features an easy-to-read display, long battery life, and a waterproof design, making it a go-to choice for professional chefs and home cooks alike.

    Buy Here
    grilled lamb burgers with buns on a board

    Easy and delicious summer recipes to try

    • barramundi fillet in lemon butter sauce
      Barramundi Recipe in Lemon Butter Sauce
    • caesar salad with kale
      Kale Caesar Salad with Chickpea Croutons
    • Mango Cucumber Salsa
      Mango Cucumber Salsa (just 5 Ingredients)
    • steamed mussels in pan with leeks and bacon
      Easy Mussels Recipe with Leeks and Bacon

    Lastly, if you try this recipe, I would love to hear about it! Be sure to leave a comment and/or give this recipe a rating! And if you snapped some photos, tag and share them with me on Instagram.

    lamb burger with yogurt sauce and arugula

    Grilled Lamb Burgers

    Grilled lamb burgers with tzatziki, arugula, and sauteed mushrooms are the perfect twist on a classic burger.
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 15 minutes mins
    Servings: 6 burgers

    Ingredients

    For Burgers

    • 1.5 lbs ground lamb
    • salt
    • pepper
    • 1 teaspoon herb de Provence , optional
    • ½ teaspoon Aleppo pepper or smoked paprika , optional
    • arugula , for serving
    • 6 burger buns
    • 8 ounces tzatziki sauce

    For Sauteed Mushrooms

    • 6 small baby bella or shitake mushrooms, cleaned and thinly sliced
    • ½ tablespoon avocado oil or ghee
    • salt

    Instructions

    For Burgers

    • In a medium-sized bowl, combine the ground lamb with salt, pepper, and spices. Gently mix all with your hands, don't overwork the meat! 
    • Divide the meat into six equal portions. Shape into patties and press a dent in the center with your thumb. A shallow indent will help the patties retain shape and not contract when cooking.
    • On a hot grill, over medium-high heat, sear the burgers for about 4 min on one side and 3 minutes on the other. The internal temperature should be about 135 degrees F for medium doneness. Keep the lid closed while the burgers are cooking. If the burgers are stuck to the grill, don't force it; give it another minute to cook. They should turn over easily. Remove to a plate and let them rest for a few minutes. 
    • While the burgers are grilling, toast the buns by placing the halved buns on the grill for about a minute or until lightly toasted. 

    For Sauteeing Mushrooms

    • Clean the mushrooms by patting them dry and removing the dirt with a paper towel or a kitchen towel. Thinly slice the mushrooms.
    • In a hot skillet, over medium-high flame, add a drizzle of avocado oil, just enough to coat the bottom of the pan. Add mushrooms, sprinkle some salt, and saute until browned, about 5 min.

    To Assemble

    • To serve, spread tzatziki on the toasted buns and top with sauteed mushrooms, a burger patty, and a small handful of arugula. Add more tzatziki to the top bun if you like, and enjoy! 

    Notes

    • For more accurate and consistent cooking, use a kitchen scale to measure the ground meat before forming the patties. Just bear in mind 1 pound of ground meat will yield about four patties that measure ¼ pound or 4 ounces each.
    • When shaping the meat into patties, consider the size of the buns. Since the meat will shrink during cooking, shape the patty slightly larger. If you're using a significantly larger bun, you may need to modify the size or weight of the patties accordingly.
    Stovetop method:
    To make lamb burgers indoors, use a cast iron skillet. Get the cast iron skillet hot on the stovetop over medium-high heat. Add the patties and cook for about 4 minutes on one side and 3 on the other. Let them rest. 

    Tools and Specialty Ingredients

    instant meat thermometer
    Instant-read thermometer
    Cast iron skillet
    grill spatula and tongs set
    Did you make this recipe?I'd love to see your creation! Snap a photo, tag @mintykitchen on Instagram and use hashtag #mintykitchen

    « Roasted Honeynut Squash With Spiced Beef
    Vegan Tzatziki (Cucumber Yogurt Sauce) »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I’m Alla, the creator, photographer, and chief tester behind Minty Kitchen. I’m passionate about wholesome and healthy food and helping those with dietary restrictions and food allergies. My ultimate goal is to help you Eat Good to Feel Good. I know firsthand how challenging it is to live with food sensitivities and allergies. As a result, I design recipes that align with dietary needs and food allergies, and share cooking tips and products I discovered that have helped me on my journey.

    More about me →

    Popular Recipes

    • barramundi fillet in lemon butter sauce
    • close up of shaved fennel, stalks and fronds, mixed with sesame seeds
    • cooked whole fish on platter
    • short ribs with potatoes carrots fresh herbs

    Fall Favorite Recipes

    • half of roasted honeynut squash stuffed with ground beef
      Roasted Honeynut Squash With Spiced Beef
    • Carrot Ginger Soup (Vegan, Dairy-Free, Paleo)
    • morrocan chicken quinoa butternut squash cilantro garnish in white plate
      Moroccan Chicken Stew Recipe
    • dish with braised lamb shoulder chops
      Lamb Shoulder Chops

    Get a Free Ebook

    Footer

    Back to Top

    Policies

    • Privacy Policy
    • Terms of Service
    • Cookie Policy

    Contact

    • Contact

    Stay Connected

    Sign up for healthy & delicious recipes!

    • https://www.instagram.com/mintykitchen/
    • https://www.pinterest.com/mintykitchen
    • https://www.facebook.com/mintykitchen

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Minty Kitchen