Lamb Burger Recipe

Prepare aromatics

Peel and finely mince the shallot and garlic. Finely chop the parsley and mint. Place them in a large mixing bowl.

Add the ground lamb to the bowl with the aromatics.

Add the ground cumin, ground coriander, smoked paprika, salt, black pepper and red pepper flakes (if using) to the bowl.

Add the egg and panko breadcrumbs to the mixture. The egg binds and the panko keeps the patties tender. If mixture feels very wet, add up to 1 more tablespoon panko; if too dry, add 1 teaspoon water or a drizzle of olive oil.

Mix gently with your hands or a fork until just combined. Overworking the meat will make the patties dense; mix until ingredients are evenly distributed.

Divide the mixture into 4 even portions (about 4 oz / 115 g each). Shape each portion into a round patty about 3/4-inch thick and press a slight dimple in the center to prevent bulging while cooking.

Cover patties and refrigerate for at least 15 minutes to firm up. You can refrigerate up to 2 hours ahead; bring back to near-chill before cooking.

Heat a large skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. Once shimmering, add patties (do not overcrowd; cook in batches if necessary).

Cook patties for about 3-4 minutes per side for medium (internal temperature ~145°F / 63°C). Adjust time for preferred doneness: 5 minutes per side for medium-well. If adding cheese, sprinkle crumbled feta or goat cheese on each patty during the last 1 minute of cooking and cover pan briefly to soften cheese.

Transfer cooked patties to a plate and tent with foil; let rest 3-5 minutes so juices redistribute.

Grate the seeded cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry (this prevents watery tzatziki).

In a small bowl, combine Greek yogurt, grated cucumber, lemon juice, minced garlic, chopped dill, salt, and black pepper. Stir until smooth and taste; adjust salt or lemon as needed.

Cover and refrigerate for at least 10 minutes to allow flavors to meld. Keeps well up to 2 days.

Lightly brush the cut sides of the buns with olive oil or melted butter. Toast in a skillet or under a broiler until golden, about 1-2 minutes.

Place a lettuce leaf on the bottom bun, then a slice of tomato and a few rings of red onion.

Add the rested lamb patty on top of the tomato. Spoon 1-2 tablespoons of tzatziki over the patty (or spread on the top bun). If you used crumbled feta on the patty, no extra cheese is necessary.

Cap with the top bun and serve immediately with fries, a simple salad, or roasted vegetables.