Lamb Burgers with Mint Yogurt Sauce

May  3, 2013
3 Ratings
  • Serves 4
Author Notes

About halfway between Memorial Day and Labor Day I start to get tired of my usual burgers, hot dogs, and chicken. The gaminess of lamb imparted with the smoke of a BBQ is a great change from the usual. I pair these moist lamb burgers with a minty yogurt sauce reminiscent of Greek or Middle Eastern lamb dishes, but you could always top with your go-to favorites! They also make fantastic sliders if you're cooking for a group or just cutting down on the meat! —Meatballs&Milkshakes

What You'll Need
  • 1 pound ground lamb
  • 2 garlic cloves, minced
  • 4 tablespoons mint, chopped
  • 1 tablespoon parsley, chopped
  • 1 tablespoon tomato paste
  • 1 1/2 teaspoons salt
  • 1 shallot, minced
  • 1 teaspoon Worchestershire sauce
  • 4 brioche burger buns or 8 slider buns
  • 1/4 cup plain Greek yogurt
  • 1/2 lemon, juiced
  1. Combine the lamb, garlic, shallot, salt, Worchestershire, tomato paste, and half the mint together in a bowl. Mix together with a fork, being careful not to over mix the meat. Form into burgers or sliders without compressing the meat too much. Grill to your desired doneness, for medium rare I usually do 3 minutes on the first side and an additional minute on the second side.
  2. Combine the rest of the mint and the parsley with the yogurt and lemon juice. Add salt and pepper to taste. Spoon onto the burger (on a bun) and enjoy!

See what other Food52ers are saying.

  • creamtea
  • Meatballs&Milkshakes
  • Jan Strong
    Jan Strong
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.

3 Reviews

creamtea June 23, 2014
These. sound. so. good.
thanks! it's all about keeping the lamb moist....
Jan S. May 26, 2013
This sounds wonderful! Personally, I would take out the tomato paste to keep it authentically Lebanese and maybe add some Burghul to bind the lamb a little bit.