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Middle Eastern Lamb Burgers Recipe

Middle Eastern Lamb Burgers
Difficulty: Easy | Total Time: | Makes: 4 (4-ounce) burgers

Beef burgers are great, but every once in a while you might want something different to throw on the grill. Try this lamb burger: meaty and juicy, with loads of aromatic spices, and topped with a cooling Cucumber and Cumin Yogurt Relish that beats ketchup any day.

Read more about grilling.

INGREDIENTS
  • 1 pound ground lamb
  • 1/4 cup minced white onion
  • 1 medium garlic clove, minced
  • 2 tablespoons finely chopped fresh Italian parsley leaves
  • 2 teaspoons finely chopped fresh mint leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon freshly ground black pepper
  • 4 burger buns or ciabatta bread cut in half
  • Cucumber and Cumin Yogurt Relish
INSTRUCTIONS
  1. Combine all of the ingredients except the bread and relish in a large bowl and mix until evenly incorporated. Form into 4 patties.
  2. Heat a grill pan or outdoor grill to medium (about 350°F to 450°F). Once the grill is hot, cook the burgers about 10 minutes per side, or until the juices run clear and the patties are firm to the touch.
  3. Place the lamb burgers on the buns, top with relish, and serve.

Beverage pairing: Green Point Shiraz, Australia. The spice and black pepper in the wine merge wonderfully with the flavors of these burgers, while the blackberry and plum notes refresh the mouth.

    Write a review | 7 Reviews
  • Middle Eastern Lamb Burgers Recipe
    4

    I make something similar to this but put feta cheese in with the meat. I also use mint and add harissa sauce to the raw meat and on the top after cooked. I use warmed pita bread instead of buns.

  • Fantastic recipe which can help introduce the often not so welcomed (or acquired) lamb into a meal. I topped mine off with some feta whereas my boyfriend who is more used to beef burgers "ruined" it with BBQ sauce and yellow mustard.

  • This is an excellent recipe. I didn't make it into burgers but made it into a long kebab style and the Cucumber yogurt relish just sets it off so well. A good salad accompanied the meal as well. I have some left over mix so tonight I will make a burger. I already had a bottle of Rose open (Australian of course) so we had that instead.

  • This recipe is delicious. I made four burger patties and froze the others. About a week later, my friend came over and I made some fresh cumin cucumber yogurt sauce (which by the way is similar to the Raita originating from India but this one is much less spicy, and I would say more greek or mediterranean). The second time I put tons of fresh mint in, and it was so soothing, and delicious. Scrumptious!

    The ingredients remind me of Merguez, a lamb sausage which is also delicious, except the lamb and the yogurt fuse the ingredients together at plating time!

  • As with just about any lamb dish, this is even better with black lemon powder. I put one level teaspoon for every 4 burgers and they taste great.

    (black lemon powder is a bit hard to find in the Western hemisphere, but there's a spice specialist in CA who sell "Majdi's" from Kuwait, and crazy4flavour.co.uk sell it from Iraian lemons.)

  • Fantastic. This recipe is out of this world. If you like lamb, you have to try this. I didn't care for the Cucumber relish, but my boyfriend did, so make it and decide for yourself. I topped the burgers with Gruyere and Pepper Jelly. Out of this world. This one is a keeper. Thank you.

    Deborah Smith
    JerseyBites.com

  • Is the Relish similar to a Raita?

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