Lamb Burgers With Yogurt Sauce

The mint yogurt sauce is ready in minutes and it complements them perfectly. I love lamb. It has this distinct, bold flavor that I really enjoy. Beef is delicious, of course, but compared with lamb, its flavor profile is actually quite tame. The bold flavor of these lamb burgers is complemented perfectly by the mint yogurt sauce. It’s not just a great combination of flavors, but also of textures - the warm, juicy burgers and the cool, creamy sauce.

Ingredients

Here’s an overview of what you’ll need to make these tasty burgers. The exact measurements are included in the recipe card below.

For the sauce:

Greek yogurt: I use plain full-fat yogurt. Straus is a good brand and so is Fage. Fresh mint leaves: They add wonderful flavor to the sauce. Fresh lemon juice: Freshly squeezed is best. Minced garlic: Mince it yourself (the tasty option) or use the stuff that comes in a jar (the easy option). Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the burgers could come out too salty.

For the burgers:

Ground lamb: I use a mixture of 85% lean and 15% fat. I don’t recommend going any leaner than that. Minced garlic: Garlic granules work too. To season: Kosher salt, black pepper, and ground cumin. Chopped fresh cilantro: If you’re not a fan of cilantro, parsley works too.

Instructions

Making these lamb burgers is truly easy. Scroll down to the recipe card for detailed instructions. Here are the basic steps:

Expert tip

Although the recipe below is written for four quarter-pound patties, I often make two half-pound burgers, as shown in the video, because I tend to serve these burgers with no bun (not even a low carb bun such as cloud bread). Make the patties. Mix the burger ingredients and form the mixture into patties. I like to gently make a dimple in the center of each patty to help them retain their shape on the grill. Cook them. Grill the patties to your desired doneness. Serve them with the sauce.

Frequently asked questions

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

When making the sauce, you can use sour cream instead of Greek yogurt.Try adding more spices. Good options include smoked paprika and dried thyme.Although it’s best with ground lamb, this recipe does work with ground beef as well.

Serving suggestions

As I mentioned, I normally serve these burgers on a plate, topped with a dollop of mint yogurt sauce. Sometimes I do go through the trouble of making low-carb bread. As for sides, they go really well with any of the following:

Tomato saladCreamy cucumber saladZucchini friesJicama friesIsraeli saladCucumber tomato salad

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, in the microwave on 50% power. You can also freeze the leftovers for up to three months, but you can only freeze the burgers, not the yogurt sauce.

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