Lamb Burger Recipe

FREE 5-Ingredient Recipe EBook

GET IT NOW

I love a classic burger patty, but you know I’m constantly trying something new. So, say hello to my juicy lamb burgers! You might recognize the Mediterranean flavors here from my lamb kofta. I made a few ingredient tweaks, formed a different shape, adjusted the cooking method, and boom — it’s my new lamb burger recipe. If you’re bored with the usual burger patties, make these with me for something different!

Why You Need My Lamb Burger Recipe

• Juicy and flavorful – While I keep beef burgers relatively simple, lamb really benefits from a good dose of fresh herbs and garlic. And I’ve got a simple secret ingredient to keep your lamb burgers extra juicy!
• Simple ingredients – Pick up some ground lamb, and the rest you probably already have in your pantry. Oh, and they take less than 20 minutes!
• 2 ways to make them – You can enjoy these lamb patties year round. I throw them on the grill when the weather is nice, but also have an option for you to make them indoors.
• Best way to try lamb – Unlike other cuts that can taste gamey if not cooked properly (like lamb chops or leg of lamb), ground lamb burgers are much easier and don’t have a strong gamey flavor.

Ingredients & Substitutions

Here I explain the best ingredients for my lamb burger recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Ground Lamb – I usually find it at the grocery store, otherwise your local butcher will have it. If you have extra, use it to make my homemade gyro meat!
• Olive Oil – My secret ingredient to make the lamb burgers extra juicy! You’ll need it for the pan if cooking indoors, but that’s no secret, is it? The secret part is that I mix it into the ground lamb itself, just like I do for beef. Avocado oil works as well.
• Fresh Herbs – Fresh dill, fresh mint, and fresh parsley together are the ultimate Mediterranean combo. If you’re missing one of these, you can replace it with more of the others. If you want to use dried herbs, use a teaspoon of each instead of a tablespoon of each.
• Garlic – You know me, 1 clove is never enough, but 2 were enough this time. If you’re in a hurry, a teaspoon of the jarred stuff works.
• Dijon Mustard – This is optional, and makes the flavor more complex, so you decide. My husband liked the addition, my kids preferred this lamb burger recipe without it, and I liked both ways. But all of us agreed that a teaspoon is the max — the burgers smelled off and tasted bitter when I added more.
• Sea Salt & Black Pepper – My rule of thumb is a teaspoon of salt and 1/4 teaspoon of black pepper per pound of meat. The burgers are not spicy this way, so if you want more heat, add a pinch of cayenne pepper or crushed red pepper flakes.

Flavor Variations:

For an extra flavor boost, mix in some crumbled feta cheese, chopped roasted red peppers, or spices, like cumin and paprika.

How To Make Lamb Burgers

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Mix the seasonings. In a large bowl, stir together the olive oil, Dijon mustard, fresh herbs, garlic, salt, and pepper.
2. Add the ground lamb. Work through the meat using your hands until just combined (see my tips below).

3. Shape the lamb patties. Then, make a thumb print in the center of each patty.
4. Grill or pan fry. Preheat your grill, or a cast iron skillet or grill pan on the stove, over medium-high heat. Place the lamb burgers on the grates or in the pan, and cook to your liking, flipping halfway through. (See my time and temp chart below!) Let them rest before serving, so they stay juicy.

How Long To Cook Lamb Burgers?

The USDA recommends 160 degrees F for ground lamb (well done). I prefer medium doneness (140 degrees F) for my lamb burger recipe, so I cook them for about 6-8 minutes total.

Use my chart below make your burgers just the way you like them! I highly recommend a meat thermometer (I use this one and insert after flipping).

Note: Internal temperatures for ground lamb are about 5 degrees lower than ground beef, for the same doneness, but I find the time is about the same. The temp above are when you’d pull from heat, but it’ll go 3-5 degrees higher while resting.

My Recipe Tips

• Don’t overmix the meat. It pushes the juices out and leads to a tough lamb burger. For this reason, I always mix the seasonings first and add the meat last.
• Form the patties lightly, with colder hands if you can. I wash my hands with cold water before shaping to keep the meat from warming up.
• 1/2 inch is the ideal thickness. These are fairly small 1/4-pound lamb burgers, but you can make them larger by forming 3 instead of 4. Just make sure they’re still 1/2 inch thick.
• Don’t forget the thumbprint. This prevents the burgers from bulging out as they cook and helps them cook more evenly. I place them on the grill or in the pan flat side down first, because they get a better sear that way.
• You need higher heat, but adjust as needed. I always preheat and cook at medium-high, but because lamb is more tender than beef, sometimes you have to turn it down if they darken too quickly.
• Avoid pressing or moving them around. Let them sear undisturbed except to flip, so they get that perfect crust. And definitely avoid pressing with a spatula, or you’ll push out all the yummy juices!

Storage & Meal Prep

• Store: Wrap leftovers in plastic wrap, pop in an airtight container, and store in the fridge for up to 4 days.
• Meal prep: Feel free to shape your lamb patties the day before you cook them, and keep in the fridge.
• Reheat: I’ve found the air fryer to be the best method for reheating my lamb burger recipe without drying it out. A skillet with oil, your oven (at 350 degrees F), or even your grill over indirect heat will also do the trick.
• Freeze: If you want to freeze, I recommend doing it before cooking. Just wrap the patties individually in plastic wrap, pop in a zip lock bag, and freeze for up to 6 months. If they’re already cooked, they are best within 3 months. Thaw in the fridge overnight.

Serving Ideas

You can serve these lamb burgers with many of the same sides as regular burgers, but the toppings that work best are different. Here are some ideas for both to complete your healthy dinner:

• Buns & Fixings – Sometimes I go for a lettuce wrap, other times gluten-free buns. Pick your fave. For fixings, I highly recommend slices of tomato and red onion, arugula, and my homemade tzatziki sauce, as pictured above.
• Fries – Whip up my Greek lemon potatoes with these lamb burgers to keep the Mediterranean theme going, steak fries for a classic option, or zucchini fries for something lighter.
• Veggies – You’ve already got the grill on, so might as well make grilled broccoli, grilled eggplant, or even cauliflower steaks. For those indoor cooking days, try my easy roasted cauliflower or sauteed broccoli.
• Salad – I think lamb burger recipes just scream for crisp, fresh veggies on the side, so this is my favorite side of all. I served mine with Greek salad (in the background above), but my cucumber tomato salad or creamy cucumber salad also pair perfectly.

More Easy Lamb Recipes

If you like my lamb burger recipe and are ready to branch out to other cuts, try one of my other easy lamb recipes:

Braised Lamb Shanks

Lamb Shoulder Chops

Grilled Lamb Chops

Lamb Kofta Kebab

My Tools For This Recipe

• Cast Iron – I love grilling up these juicy lamb burgers, but when the weather doesn’t cooperate, my trusty cast iron skillet works great. If you want those classic grill marks, this cast iron grill pan is perfect for that.
• Probe Thermometer – This was a game-changer when I got it years ago. It beeps when meat reaches the right temperature!

Recipe Card

5 from 8 votes

☝️ Tap stars to rate or tap here to leave a review!

Lamb Burger Recipe

You'll love my lamb burger recipe with fresh herbs, garlic, Dijon, and a secret ingredient to make it extra juicy. Choose stovetop or grill!

Prep: 10 minutes

Cook: 8 minutes

Total: 18 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 4 (adjust to scale recipe)

Un-save Recipe Save Recipe Remove Ads

Email This Recipe

ALMOST DONE!

Enter your email and I’ll send it to your inbox. Plus, you’ll get new recipes every week!

Please enter your first name for your account. Your saved recipe will also be sent to your email.

RECIPE SAVED! The recipe was sent to your email. I also sent you your free login info. You can use that to access your saved recipes at My Favorites.

Review Print

Pin

US Customary – Metric

Ingredients

Tap underlined ingredients to see the ones I use.

• 1 tbsp Olive oil (plus 1 tbsp more for frying if cooking on the stove) ▢
• 1 tsp Dijon mustard (optional) ▢
• 1 tbsp Fresh dill (chopped) ▢
• 1 tbsp Fresh mint (chopped) ▢
• 1 tbsp Fresh parsley (chopped) ▢
• 2 cloves Garlic (minced) ▢
• 1 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 1 lb Ground lamb ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. In a large bowl, stir 1 tablespoon of olive oil with the Dijon mustard (if using), dill, mint, parsley, garlic, salt, and pepper.

2. Add the ground lamb and mix gently with your hands, just until combined. Do not overmix.

3. Divide the meat mixture into 4 patties, about 1/2 inch thick. Make a thumb print in the center of each patty to keep the burgers from bulging out when cooking.

4. Preheat an outdoor grill, or a cast iron skillet on the stovetop with 1 tablespoon of additional oil, over medium-high heat. Add the burgers and cook 4-5 minutes, until browned on the bottom and the only juices visible are no longer red. Do not push down on the burgers or move them around.

5. Flip and cook for 2-3 minutes for medium, or until done to your liking. (For best results, use a meat thermometer. See my time and temp chart in the post above!)

6. Remove the lamb burgers from heat. Let them rest for a few minutes before serving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Rate recipe

Maya’s Recipe Notes

Serving size: 1 lamb burger

Nutrition info does not include the optional Dijon mustard.

Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 354

Fat 30g

Protein 19g

Total Carbs 0.8g

Net Carbs 0.6g

Fiber 0.2g

Sugar 0.02g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

Add Your Notes Your Notes

Sorry, an error occurred. Please try again. If this persists, please contact us here with a screenshot.

Notes are empty.

Notes already saved.

Notes saved to your account – they will be here when you come back! You can also see them on any device if you login, or in the Wholesome Yum App on iPhone or Android.

Notes saved! They will be here if you come back on this device (until you clear your cookies), but you will not see them on other devices. If you want to save them permanently, sign up for Wholesome Yum Plus.

Try More Of My Recipes

• 
  Turkey Burger Recipe
• 
  Salmon Burger Recipe
• 
  Mediterranean Chicken Recipe
• 
  Greek Souvlaki

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Gratitude Moment

This has literally nothing to do with lamb burgers, but I just got this new gym bag and water bottle that are making me so happy. The bag doesn’t even look like a gym bag, but it’s got wet/dry pockets, a strap for my yoga mat, and it’s just so cute. And the stainless steel bottle matches (okay, sort of)!

After moving, I’m trying to get away from having a house “full of stuff”, but I’m focusing on fewer things that spark happiness instead. And if they get me excited about going to the gym? Worth it.

Do you have certain items that just bring you joy when you use them in daily life? Let me know in the comments below!