100% Grilled Ground Lamb Recipe

Mix and season

Place the ground lamb in a mixing bowl. Add kosher salt, black pepper, minced garlic, chopped mint, chopped parsley, ground cumin and ground coriander. Using your hands or a spatula, gently combine the ingredients until just evenly distributed — avoid overworking the meat to keep patties tender (about 30 seconds of mixing).

Form patties

Divide the mixture into 2 equal portions (for larger burgers) or 3 smaller portions. Shape each portion into a patty approximately 3/4-inch to 1-inch thick, pressing a shallow dimple in the center of each with your thumb to prevent doming during grilling.

Preheat grill

Preheat a grill or grill pan to high heat (medium-high to high, about 450–500°F / 230–260°C). If using charcoal, ensure coals are hot with a light coating of ash. Clean and oil the grates to prevent sticking.

Brush with oil

Lightly brush both sides of each patty with olive oil to help with searing and prevent sticking.

Grill Patties

Place patties on the hot grill. For medium-rare to medium, grill 3–4 minutes per side, flipping once. For medium-well, grill 5–6 minutes per side. Use an instant-read thermometer inserted into the side/center of the patty: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, 150°F (66°C) for medium-well. Avoid pressing down on patties while cooking to retain juices.

Rest

Transfer grilled patties to a plate and loosely tent with foil. Let rest 5 minutes to redistribute juices before serving.

Toast buns or warm pitas briefly on the grill for 30–45 seconds per side until lightly charred and warmed.

Spread Greek yogurt or tzatziki on the bottom bun or pita. Place a lettuce leaf, a grilled lamb patty, sliced tomato and red onion on top. Squeeze a little lemon juice over the lamb, close the sandwich, and serve with extra yogurt or lemon wedges on the side.

Alternatively, serve patties over a salad of mixed greens with a dollop of yogurt, tomatoes, onions and a drizzle of olive oil and lemon.