The Ultimate Lamb Burger Recipe With Tzatziki Sauce! This Will Blow Your Mind!

Ingredients

• 1/3 cup English Cucumber (grated, excess moisture pressed with paper towel)
• 1 cup Greek Yogurt (plain, full‑fat)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 2 teaspoons Salt (kosher or table salt)
• 4 cloves Garlic (grated)
• 1 teaspoon Onion Powder
• 1 teaspoon White Pepper
• 1 cup Fresh Mint Leaves (packed)
• 1 cup Flat Italian Parsley (packed)
• 2 tablespoons Lemon Juice (fresh)
• 3 cloves Garlic
• 1 teaspoon Salt
• 1 teaspoon Black Pepper
• 0.5 teaspoon Red Pepper Flakes
• 0.5 cup Olive Oil (extra‑virgin, plus extra if sauce needs loosening)
• 2 lb Ground Lamb (80% lean, preferably freshly ground)
• 1 large Egg
• 0.25 cup Panko Breadcrumbs (Japanese style, adds light texture)
• 1 tablespoon Yellow Curry Powder (mild, aromatic)
• 2 teaspoons Salt
• 2 teaspoons Black Pepper
• 4 oz Feta Cheese (crumbled)
• 1 medium Tomato (sliced)
• 0.5 medium Red Onion (thinly sliced)
• 4 leaves Romaine Lettuce
• 6 Burger Buns (soft brioche or sesame, toasted before serving)

Instructions

1. Make Satti Sauce

   Grate the English cucumber directly onto a paper towel, press to remove excess moisture, then combine with Greek yogurt, lemon juice, salt, grated garlic, onion powder, and white pepper. Stir until smooth and refrigerate.

   Time: PT10M

2. Make Mint Sauce

   In a blender, combine fresh mint leaves, flat Italian parsley, lemon juice, garlic, salt, black pepper, red pepper flakes, and olive oil. Blend until herbs are finely chopped but still slightly textured. Transfer to a bowl and refrigerate.

   Time: PT5M

3. Combine Lamb Patty Ingredients

   In a large mixing bowl, gently combine ground lamb, egg, panko breadcrumbs, yellow curry powder, salt, and black pepper. Mix with hands just until everything is incorporated; avoid over‑mixing.

   Time: PT10M

4. Form Patties

   Divide the mixture into six equal portions (about 1/3 lb each) and shape each into a round patty about ¾‑inch thick.

   Time: PT5M

5. Preheat Grill

   Light charcoal and preheat the grill to a steady 350‑400°F. Arrange coals for indirect heat if flare‑ups are a concern.

   Time: PT10M

   Temperature: 350-400°F

6. Grill First Side

   Place the patties on the grill and close the lid. Cook for 4‑5 minutes without moving them.

   Time: PT5M

   Temperature: 350-400°F

7. Flip and Finish Grilling

   Flip the patties carefully with tongs, close the lid, and cook another 4‑5 minutes until the internal temperature reaches 155°F.

   Time: PT5M

   Temperature: 350-400°F

8. Rest Patties

   Transfer the cooked patties to a plate, loosely cover with aluminum foil, and let rest for 5 minutes. This allows carry‑over cooking to bring the temperature up to about 160°F and keeps them juicy.

   Time: PT5M

9. Toast Buns

   While the patties rest, place the burger buns cut side down on the grill for 2‑3 minutes until lightly toasted.

   Time: PT3M

   Temperature: 350-400°F

10. Assemble Burgers

    Spread a generous layer of mint sauce on the bottom bun, place the rested lamb patty, drizzle Satti sauce over the patty, sprinkle crumbled feta, add tomato slices, red onion rings, and a leaf of romaine. Top with the toasted bun.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g