Best Grilled Lamb Burgers

Grilled Lamb Burgers are a great alternative to traditional beef burgers.  In this easy recipe, juicy lamb burgers are infused with bold flavors of Pecorino cheese and fresh mint leaves.

Grilled to perfection and topped with arugula, tomato, red onion and a tangy yogurt dill sauce, they are the ultimate Mediterranean burger experience. If you love lamb as much as I do, you will love these grilled lamb chops too.

These mouthwatering burgers make grilling season more interesting for sure!  The consensus in my family is that these are some of the most delicious burgers they have ever had. The family is also partial to my sausage burgers and salmon burgers! Both are a must try!

Lamb is very popular all along the Mediterranean, so I make these flavor packed burgers with some Italian and Greek inspired ingredients.  The combination of lamb with fresh mint and salty sharp pecorino cheese creates a robust savory patty reminiscent of Sicilian cooking.  The tangy yogurt and dill sauce adds the influence from Greek food that we all know and love.

Ingredients you will need for flavorful Lamb Burgers

For the burgers

• Ground Lamb: Aim for good quality meat. You can usually find ground lamb meat in most grocery stores.   If you are not sure about using lamb, you can substitute ground beef or a mixture of equal parts lamb and beef.
• Onion:  Small diced or grated white onion not only adds flavor but it creates moisture in the lamb patty.
• Mint:  Use finely chopped fresh mint if you can.  If you are using dried mint, cut the amount down to 1 teaspoon per pound of meat.
• Pecorino Romano cheese:  Freshly grated cheese will provide the best flavor.

For the Sauce

• Plain Greek Yogurt:  You can use full fat or non-fat yogurt.
• Mayonnaise:   I do not recommend substituting Miracle Whip for real mayonnaise as it will change the taste of the sauce.
• Fresh Dill: Finely chopped.
• Garlic Cloves:   Fresh, minced.
• Lemon Juice:   Freshly squeezed juice from about ½ of a lemon.
• Arugula: Baby arugula is tender and adds a peppery flavor..

• Thinly sliced tomatoes and red onions for topping the burgers.
• Burger buns 

Instructions for making perfect Lamb Burgers

1. Make the sauce:   Mix all the ingredients in a medium-sized bowl, cover and refrigerate it until you are ready to assemble the burgers.
2. Make the patties:  Combine the ingredients in a large bowl and gently mix them with your hands.  Divide the lamb mixture into four equal portions and form them into patties.  Create an indentation in the center of each patty with your finger.
3. Grill the burgers:  Place patties directly on the grates of a preheated grill.  Cook lamb patties for about 5-6 minutes per side.  The internal temperature of the burgers should be 140°F for medium (pink in the middle) on an instant-read thermometer.    
4. Assemble the burgers: Spread some of the yogurt sauce on the bottom of a toasted bun, then layer the arugula, the cooked burger, some additional sauce, a slice of tomato, a slice of red onion and top with the other half of the bun.

Variations

• For Greek Lamb Burgers, 
  • Use feta cheese in place of the pecorino,
  • Chop up some kalamata olives and sprinkle them on the cooked burger patty,
  • Don’t want to make the sauce, just buy some pre-made tzatziki sauce.
• For Italian Lamb Burgers
  • Top the burgers with sliced provolone cheese.
  • Use your favorite pesto in place of the yogurt sauce.
• Use a brioche bun or pita pockets in instead of the hamburger buns.
• For extra flavor, chop up some additional fresh herbs and add them to the lamb mixture.
• Use romaine, iceberg, butter lettuce or spinach in place of the arugula.

Storing leftovers

Leftover burgers can be wrapped in plastic wrap or placed in an airtight container and refrigerated for several days.  They can be reheated in the microwave or in a 350°F oven for 10-15 minutes.