I Made The MOST Flavorful Lamb Burger in Existence

Ingredients

• 2 pounds Ground Lamb (80% lean, preferably freshly ground)
• 1.5 teaspoons Ground Cumin
• 0.5 teaspoons Ground Coriander
• 1 teaspoon Dried Oregano (optional)
• 0.5 teaspoon Sumac (optional, adds citrusy tang)
• 2 teaspoons Sea Salt (plus extra for cucumber and pickling)
• 1 teaspoon Cracked Black Pepper (plus extra for seasoning)
• 1 large Red Onion (use about 1/4 for pickling and the rest grated into the patty mix)
• 0.5 cup Red Wine Vinegar
• 1 tablespoon Granulated Sugar
• 1 medium Cucumber (seeded, grated (about 1 cup))
• 1 cup Greek Yogurt (full‑fat for creaminess)
• 3 cloves Garlic (1 minced for tzatziki, 2 minced for the burger mix)
• 2 teaspoons Fresh Dill (finely minced)
• 0.25 cup Olive Oil (extra‑virgin recommended)
• 0.5 Lemon (juice of half a lemon)
• 2 cups Fresh Arugula Leaves (washed and dried)
• 8 slices Dill Pickles (store‑bought, thinly sliced)
• 0.5 cup Feta Cheese (crumbled, Greek style)
• 2 tablespoons Fresh Mint (chopped)
• 4 Kaiser or Onion Buns (toasted; brioche or pretzel buns work too)

Instructions

1. Pickle Red Onions

   Trim the ends off a large red onion, halve it, peel, then thinly slice. In a bowl whisk together ½ cup red wine vinegar, 1 tbsp sugar, and 2 tsp sea salt until dissolved. Submerge the sliced onion in the liquid, cover, and refrigerate for 20–30 minutes.

   Time: PT30M

2. Prepare Tzatziki Sauce

   Grate one medium seeded cucumber using a microplane; place the grated cucumber in a colander over a bowl, sprinkle with ½ tsp salt, toss, and let sit 5 minutes. Press or squeeze to remove excess liquid. In a mixing bowl combine 1 cup Greek yogurt, the drained cucumber, 1 minced garlic clove, 2 tsp finely minced dill, ¼ cup olive oil, and the juice of half a lemon. Season with salt and freshly cracked black pepper to taste. Mix until smooth and set aside.

   Time: PT13M

3. Season and Form Lamb Patties

   Place 2 lb ground lamb in a large bowl. Add 1½ tsp ground cumin, ½ tsp ground coriander, 1 tsp dried oregano (optional), ½ tsp sumac (optional), 2 tsp sea salt, 1 tsp cracked black pepper, the grated quarter of the red onion, and 2 minced garlic cloves. Using clean hands or a spoon, mix thoroughly until the spices are evenly distributed. Divide the mixture into four equal portions (≈8 oz each) and shape each into a round patty. Press a shallow thumb‑indentation in the center of each patty to prevent puffing. Place patties on a parchment‑lined sheet tray.

   Time: PT10M

4. Preheat Grill

   Preheat the grill to a high temperature, between 550°F and 650°F (288‑343°C).

   Time: PT5M

   Temperature: 550-650°F

5. Grill Lamb Burgers

   Place the patties on the hot grill and close the lid. Cook for 6–7 minutes, until the underside is browned. Flip each patty and cook an additional 5–6 minutes. Use a meat thermometer to ensure the internal temperature reaches 160°F (71°C). Remove the burgers and let rest on a plate for 3–4 minutes.

   Time: PT13M

   Temperature: 550-650°F

6. Toast Buns

   While the burgers rest, split the kaiser/onion buns and toast them lightly on the grill, about 1 minute per side, until golden.

   Time: PT2M

   Temperature: 550-650°F

7. Assemble Burgers

   On the bottom half of each toasted bun, layer a handful of fresh arugula, a few slices of dill pickle, a generous spoonful of tzatziki, some pickled red onions, the grilled lamb patty, crumbled feta, and a sprinkle of chopped fresh mint. Top with the bun crown.

   Time: PT5M

Nutrition Facts

Calories

610

Protein

30g

Carbohydrates

35g

Fat

43g

Fiber

3g