Picture this: golden summer evenings, the scent of charred lamb mingling with garlicky yogurt sauce, and that first glorious bite where spiced meat meets cool, herby tzatziki. This isn’t just dinner—it’s a passport to Greek tavernas and Turkish street food stalls, all from your backyard grill. As someone who’s eaten my weight in lamb burgers across three continents, I can tell you this recipe captures that magic without requiring a plane ticket.
Craving a delicious Lamb Burger with Tzatziki? You've come to the right spot! From Burgers favorites to amazing Dinner Ideas recipes, there's something here for everyone.
Why This Recipe Works
- Flavor fireworks: Ground lamb sings when paired with cumin, mint, and that iconic cucumber-yogurt sauce.
- Meal prep MVP: Patties and sauce can live in your fridge ready for spontaneous cookouts.
- Texture nirvana: That thumbprint trick? Game-changer for avoiding puffy hockey puck burgers.
The Story Behind the Sauce
Lamb burgers trace their roots to the spice markets of the Middle East and sun-drenched Greek islands where minced meat gets the royal treatment. Tzatziki—that creamy, garlicky elixir—has been cooling palates since ancient times when Ottoman cooks first paired yogurt with cucumbers. This recipe? It’s my love letter to those traditions, with a few modern shortcuts.
Essential Ingredients & Tools
Ingredients for the Lamb Patties
- 1 ¼ lbs (567g) ground lamb (80-85% lean—fat equals flavor)
- ¼ cup finely grated yellow onion (with juices—nature’s moisture bomb)
- 2 cloves garlic (minced until it practically dissolves)
- 2 tbsp chopped fresh mint (the secret whisper of freshness)
- 1 tbsp chopped fresh oregano or parsley (oregano for authenticity)
- 1 tsp ground cumin (that warm, earthy backbone)
- ½ tsp smoked paprika (just enough to flirt with the lamb’s richness)
- 1 tsp salt (the flavor conductor)
- ½ tsp black pepper (freshly cracked, always)
- 1 tbsp olive oil (for that perfect sear)
Ingredients for the Tzatziki Sauce
- 1 cup (227g) full-fat Greek yogurt (none of that watery stuff)
- ½ large English cucumber (grated and drained of excess water)
- 1 clove garlic (minced so fine it practically melts)
- 1 tbsp fresh lemon juice (brightness incarnate)
- 1 tbsp extra virgin olive oil (for silkiness)
- 1 tbsp chopped fresh dill (that unmistakable Greek aroma)
- ½ tsp salt (to make flavors pop)
- ¼ tsp black pepper (the finishing touch)
Ingredients for Assembly
- 4 burger buns (brioche for luxury, ciabatta for crunch)
- Butter lettuce leaves (the gentle crisp contrast)
- 1 ripe tomato (sliced thin)
- Thinly sliced red onion (optional but recommended for bite)
Tools You’ll Need
- Large mixing bowl
- Box grater + fine-mesh strainer
- Cast-iron skillet or grill (a heavy pan works too)
- Instant-read thermometer (or cut into the center to check doneness)
Serves: 4 | Prep: 25 min (+ 30 min chilling) | Cook: 10 min | Total: 65 min
How to Make Juicy Lamb Burgers with Tzatziki
- Prep the Tzatziki:
Grate the ½ large English cucumber and toss with a pinch of salt. Let it sit in a strainer for 15 minutes to draw out water—this prevents a watery sauce. Squeeze firmly to remove lingering moisture. Combine with 1 cup (227g) full-fat Greek yogurt, 1 clove garlic, 1 tbsp fresh lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill, ½ tsp salt, and ¼ tsp black pepper. Stir gently to avoid breaking down the yogurt’s texture. Chill for at least 30 minutes to let flavors meld and thicken. - Mix Lamb Patty Ingredients:
In a large bowl, combine 1 ¼ lbs (567g) ground lamb, ¼ cup finely grated yellow onion (with juices), 2 cloves garlic, 2 tbsp chopped fresh mint, 1 tbsp chopped fresh oregano or parsley, 1 tsp ground cumin, ½ tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Use your hands or a fork to mix gently—overworking the meat compacts proteins, leading to tough burgers. Stop as soon as ingredients are evenly distributed. - Shape Patties:
Divide the mixture into 4 equal portions (about 5 oz each). Form into ¾-inch-thick patties, then press a deep thumbprint into the center of each. This prevents puffing during cooking. Chill for 30 minutes to firm up the fat. - Cook Patties:
Heat a cast-iron skillet or grill to medium-high (400°F/200°C). Add 1 tbsp olive oil or brush the grill grates. Cook patties for 4–5 minutes per side without pressing (this squeezes out juices). Check for an internal temperature of 160°F (71°C). Let rest for 5 minutes—this allows juices to redistribute. - Toast Buns & Assemble:
Lightly toast the 4 burger buns on the grill or in a dry skillet for 1–2 minutes. Spread tzatziki on the bottom bun, then layer with butter lettuce leaves, 1 ripe tomato, sliced thin, and the patty. Top with extra tzatziki and optional thinly sliced red onion. Serve immediately.
Pro Technique
- The Maillard Reaction: Preheat your cooking surface 10 minutes ahead for a caramelized crust. Sear patties undisturbed for the first 4 minutes to build flavor.
- Tzatziki Texture Control: Salting and squeezing the cucumber removes 86% of its water content. For ultra-thick tzatziki, strain the yogurt overnight in cheesecloth.
Chef’s Wisdom
- Overmixing Trap: Handle ground lamb gently—overmixing melts fat prematurely, leading to dense patties.
- Cucumber Science: English cucumbers are watery. Salting triggers osmosis, pulling water out efficiently.
Storage & Freshness Guide
- Raw Patties: Refrigerate for up to 8 hours or freeze for 3 months. Thaw overnight before cooking.
- Leftover Tzatziki: Store in a glass jar with a thin olive oil layer for up to 3 days.
- Cooked Patties: Reheat in a 300°F (150°C) oven for 10 minutes wrapped in foil.
Nutrition Profile
| Nutrient | Amount per serving |
|---|---|
| Calories | 680 kcal |
| Protein | 38g |
| Carbohydrates | 45g |
| Fat | 40g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Feta-Stuffed: Fold ½ cup crumbled feta into the patty mix for salty pockets.
- Sumac Tzatziki: Replace black pepper with ½ tsp sumac for floral citrus notes.
- Pita Pocket: Use warmed pita instead of buns for a gyro vibe.
Perfect Pairings
Complementary Dishes
- Greek Lemon Potatoes: Roasted with oregano and garlic, their acidity cuts through the lamb’s richness.
- Grilled Eggplant: Smoky and silky, it mirrors the Mediterranean theme.
Drinks
- Dry Rosé: Its berry notes and acidity balance the garlicky tzatziki.
- Mint Iced Tea: Fresh mint echoes the herb in the patties, while the chill refreshes the palate.
Something Sweet
- Baklava: Layers of phyllo and honey harmonize with the spiced lamb.
- Orange Blossom Yogurt: A light dessert that echoes the tzatziki’s creaminess.
FAQs
- Q: Can I bake lamb burgers?
A: Yes! Bake at 400°F (200°C) for 12–18 minutes until 160°F (71°C). - Q: How to fix runny tzatziki?
A: Strain it longer or use thicker yogurt. Squeeze cucumbers aggressively. - Q: Can I prep patties ahead?
A: Yes—shape and refrigerate for up to 8 hours or freeze raw.
Juicy Lamb Burgers with Tzatziki: A Mediterranean Love Story on a Bun
Make the ultimate Lamb Burger with Tzatziki—juicy, flavorful patties topped with creamy yogurt sauce. Perfect for grilling season! Get the recipe now.
Ingredients
For the Lamb Patties
-
1 ¼ lbs ground lamb (567g)
-
¼ cup finely grated yellow onion
-
2 cloves garlic (minced)
-
2 tbsp chopped fresh mint
-
1 tbsp chopped fresh oregano or parsley
-
1 tsp ground cumin
-
½ tsp smoked paprika
-
1 tsp salt
-
½ tsp black pepper
-
1 tbsp olive oil
For the Tzatziki Sauce
-
1 cup full-fat Greek yogurt (227g)
-
½ large English cucumber (grated and drained)
-
1 clove garlic (minced)
-
1 tbsp fresh lemon juice
-
1 tbsp extra virgin olive oil
-
1 tbsp chopped fresh dill
-
½ tsp salt
-
¼ tsp black pepper
For Assembly
-
4 burger buns
-
Butter lettuce leaves
-
1 ripe tomato (sliced)
-
Thinly sliced red onion (optional)
Instructions
-
Prep the tzatziki by grating cucumber, salting, and draining. Mix with yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Chill.01
-
Combine lamb, onion, garlic, herbs, and spices gently. Shape into 4 patties with thumbprints. Chill.02
-
Cook patties on medium-high heat for 4–5 minutes per side until 160°F (71°C). Rest.03
-
Toast buns lightly. Assemble with tzatziki, lettuce, tomato, and patty.04
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