Lamb Burger Recipe

Grate the seeded cucumber into a bowl, then press or squeeze out excess moisture using a clean kitchen towel or paper towels until mostly dry.

In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and black pepper. Stir until smooth and well blended.

Taste and adjust seasoning (more lemon, salt, or dill as desired). Cover and refrigerate while you prepare the patties to allow flavors to meld.

In a large mixing bowl, gently combine the ground lamb, beaten egg, panko, minced shallot, minced garlic, chopped parsley, ground cumin, ground coriander, smoked paprika, kosher salt, and black pepper. Mix just until evenly combined — avoid overworking to keep patties tender.

Divide the mixture into two equal portions (approximately 8 oz / 225 g each). Shape each portion into a loosely packed patty about 3.5–4 inches (9–10 cm) wide and about 3/4 inch (2 cm) thick. Make a shallow dimple in the center of each patty with your thumb to help it cook flat.

Place patties on a plate, cover, and chill in the refrigerator for 10–15 minutes to help them hold together (optional but recommended).

Heat a heavy skillet or cast-iron pan over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering.

Carefully add the lamb patties to the pan, leaving space between them. Cook without moving for 3–4 minutes to develop a good sear.

Flip the patties and reduce heat to medium. Continue cooking 3–4 minutes for medium (internal temperature around 160°F / 71°C). Cook 1–2 minutes longer if you prefer well done. Note: ground lamb should be cooked to at least 160°F for safety.

If using feta, sprinkle about half of the crumbled feta on top of each patty in the last 1 minute of cooking, then cover the pan for 30–60 seconds to slightly warm the cheese (optional).

Transfer cooked patties to a plate and let rest for 3–5 minutes.

While patties rest, split the burger buns and lightly toast them cut-side down in a dry skillet or in the oven broiler for 1–2 minutes until golden. Watch closely to avoid burning.

Spread a generous tablespoon of the tzatziki on the bottom half of each bun.

Place a lettuce leaf on the tzatziki, then set a lamb patty on top. Add a tomato slice and a few red onion rings. Sprinkle remaining crumbled feta over the tomato if using.

Spread additional tzatziki on the top bun if desired, then close the sandwich.

Serve immediately with optional sides such as fries, salad, or lemon wedges.