Mediterranean Grilled Lamb Burgers
This grilled lamb burger is juicy, easy and ready in 20 minutes. It's seasoned with Mediterranean spices and served with sumac onions and a tasty yogurt sauce.
Servings: 8 servings
Calories: 484kcal
Ingredients
- 2 lbs ground lamb
- 1 large onion grated
- 4 cloves garlic
- ½ tsp allspice
- ½ teaspoon ground coriander
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Yogurt sauce
- 1 cup plain yogurt
- 1 teaspoon sumac
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 1 lemon zest of
- 1 tablespoon white vinegar
- 1 tablespoon chopped parsley
Serve with
- 8 brioche buns toasted
- 2 cups sumac onion
- 2 large tomatoes sliced
- 1 Persian cucumber sliced
Instructions
- In a large bowl mix the ground lamb with the onion, garlic, allspice, coriander, cumin, salt and pepper.
- Mix the ingredients using your hands until combined.
- Divide the mixture into 8 pieces and shape each piece into a burger. Make an indentation in the middle of each burger using your finger.
- Preheat the grill to medium high heat and brush the grates with vegetable oil. Place the burgers on the grates and grill for 5 minutes on each side, flipping once.
- Make the yogurt sauce by mixing the yogurt, sumac, salt, pepper, lemon zest, vinegar and parsley in a bowl.
- Assemble the burgers with buns, tomatoes, cucumbers, sumac onions and yogurt sauce.
Video
Notes
- You can use lamb, beef or a mixture of lamb and beef for the patties. The mixture should be 80% to 90% lean.
- You can make these lamb burgers on an outdoor grill or on a grill pan or a cast iron skillet on the stove. Make sue the pan is hot and brush it lightly with vegetable oil. Cook for 5 minutes on each side.
- Freezing instructions: You can freeze uncooked burger patties. To do so, shape the burgers and place the on a baking sheet line with parchment paper. Place the baking sheet in the freezer and let the burgers freeze for 2 hours. Layer them in a freezer bag with parchment paper in between. Let the burgers thaw completely in the fridge before grilling.
- Leftovers: Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 325 degrees F for 15 minutes.
- Don't overmix the lamb mixture so it stays juicy and tender.
- Make sure not to overcook the patties on the grill. Overcooked burgers can get dry.
Nutrition
Calories: 484kcal | Carbohydrates: 29g | Protein: 25g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 87mg | Sodium: 661mg | Potassium: 534mg | Fiber: 2g | Sugar: 7g | Vitamin A: 467IU | Vitamin C: 17mg | Calcium: 139mg | Iron: 4mg