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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.

2 burgers topped with yogurt sauce tomatoes, red onion and arugula on sesame seed buns.

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.

All of the ingredients to make lamb burgers with white labels.

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.

Tips for making juicy burgers

  • Don’t overwork the meat mixture when making the burgers.  Being too aggressive when mixing and forming the patties will result in a tough burger.  
  • Make sure you create the indentation in the center of the patties before you place them on the grill.  This will keep the burgers from swelling in the center and shrinking.  It will also make sure they cook evenly.
  • This recipe works well on a gas grill, charcoal grill or even a cast iron pan.
  • Cover the raw patties with plastic wrap and keep them refrigerated until you are ready to cook them.  Keeping them cold will help them hold together.
  • If your meat does not have enough fat in it, the lamb patties may start to crumble.  If this happens you can add an egg to the meat mixture.  The egg will act as a binder and you will not taste it.
  • Use an instant-read meat thermometer to make sure the burgers are cooked perfectly to your liking.
    • Here are some cooking temperatures to help guide you:
DonenessInternal Temperature
Rare120°F – 125 °F
Medium-rare130°F- 135°F
Medium140°F – 145°F
Medium-well150°F – 155°F 
Well done160°F  +
2 burgers on a pewter plate with tomatoes and onions on a sesame seed buns

What to serve with Lamb Burgers

You will find that most sides that go well with beef burgers will also work well with these lamb burgers.   If you would like to keep with the Mediterranean theme, you might want to start your meal with a baked ricotta appetizer topped with roasted cherry tomatoes.  If you want some delicious sides, you will want to try my mom’s Italian potato and green bean salad, watermelon and tomato salad, steak fries , sweet potato fries or my Italian style scalloped potatoes.

A delicious way to end your meal is with a bowl of strawberries and cream, cannoli or simple lemon ricotta cookies.

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.
two burgers with tomato and onion and the top bun has slipped off.

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.  

I love to get your feedback so if you tried these Grilled Lamb Burgers or any other recipes on this website, please leave me a comment below.  I hope you enjoy our recipes and look forward to hearing from you!

You can also follow me on FacebookInstagram and Pinterest for more recipes your family will love!

Two burgers with arugula, tomato, onion and yogurt sauce on a sesame seed bun on a pewter plate.

Mediterranean Lamb Burgers

In this easy recipe, juicy lamb burgers are infused with bold flavors of Pecorino cheese and fresh mint leaves. Then we top them with a yogurt dill sauce, tomatoes, red onion and arugula for a winning combination.
5 from 3 votes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek, Italian
Servings 4 servings
Calories 601 kcal

Ingredients
  

Burgers

  • 1 lb. Ground lamb
  • ¼ cup Onion diced or grated
  • 2 tsp Mint fresh, chopped
  • cup Pecorino Romano cheese grated
  • ¼ tsp Kosher Salt
  • tsp Black pepper

Yogurt Sauce

  • ½ cup Plain Greek Yogurt
  • ¼ cup Mayonnaise
  • tsp Dill fresh, chopped
  • 2 tbsp Onion chopped
  • 1 clove Garlic minced, about 1 tsp
  • 1 tbsp Lemon juice fresh squeezed
  • ½ tsp Kosher Salt
  • ¼ tsp Black Pepper

Toppings

  • 4 Hamburger buns
  • Arugula
  • Tomatoes sliced
  • Red Onion sliced

Instructions
 

Make the Sauce

  • Mix all the ingredients in a medium bowl, cover and refrigerate it until you are ready to assemble the burgers.

Make the Burgers

  • Preheat a grill to medium high heat.
  • Combine the ingredients in a large bowl and gently mix them with your hands.  Divide the lamb mixture into four equal parts and form them into patties.  Create an indentation in the center of each patty with your finger.
  • Place the burgers directly on the grates of a pre-heated grill.  Cook the burgers over medium high heat for about 6 minutes per side.  The internal temperature of the burgers should be 140°F for medium (pink in the middle).    

Assemble the Burgers

  • Spread some of the yogurt sauce on the bottom of a toasted bun, then layer the arugula, the lamb patty, some additional sauce, a slice of tomato, a slice of red onion and top with the other half of the bun.

Notes

Tips for making the juiciest lamb burgers
  • Don’t overwork the lamb when making the burgers. Being too aggressive when mixing and forming the patties will result in a tough burger. 
  • Make sure you create the indentation in the center of the patties before you place them on the grill. This will keep the burgers from swelling in the center and shrinking.  It will also make sure they cook evenly.
  • Use a meat thermometer to make sure the burgers are cooked perfectly to your liking.
    • Here are some cooking temperatures to help guide you:
Doneness
Internal Temperature
Rare
120°F – 125 °F
Medium-rare
130°F- 135°F
Medium
140°F – 145°F
Medium-well
150°F – 155°F 
Well done
160°F  +

Nutrition

Serving: 1servingCalories: 601kcalCarbohydrates: 26gProtein: 29gFat: 42gSaturated Fat: 15gPolyunsaturated Fat: 9gMonounsaturated Fat: 14gTrans Fat: 0.03gCholesterol: 99mgSodium: 917mgPotassium: 361mgFiber: 1gSugar: 5gVitamin A: 65IUVitamin C: 4mgCalcium: 229mgIron: 4mg
Keyword Ground Lamb, mint, cheese, yogurt, dill, easy, grilled,
Tried this recipe?Let us know how it was!

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