Sink your teeth into the flavors of Greece with this Ultimate Juicy Greek Lamb Burger Recipe. Fusing aromatic herbs, tangy feta, and juicy lamb, these burgers are a delightful twist on the classic. Perfect for grilling season or a cozy dinner indoors, they offer a taste of the Mediterranean in every bite. Serve with warm pita, a dollop of tzatziki, and a side of crispy fries for an unforgettable meal.
Steps
- Mix the ground lamb, grated onion, 3 minced garlic cloves, 4 tablespoons of mint, coriander, and Dijon mustard in a bowl. Shape the mixture into 4 patties and refrigerate until cooking time.
- In another bowl, combine the mayonnaise, lemon juice, remaining minced garlic cloves, paprika, last tablespoon of mint, parsley, and dill. Chill this sauce until you’re ready to use it.
- Preheat the grill on high and lightly oil the lamb patties. Grill them for about 4 minutes on each side, ensuring they reach an internal temperature of 145°F.
- Toast the halved burger buns under the grill for 30 seconds to 1 minute until lightly browned.
- Assemble the burgers by spreading some of the mayonnaise sauce on a bun, adding a patty, red onion slices, more sauce, and salad leaves. Top with the other half of the bun and enjoy.
Ingredients
- 1 pound ground lamb shoulder
- 2 red onions (1 grated, 1 sliced into rings)
- 5 cloves of garlic, finely crushed (divided)
- 5 tablespoons fresh mint, finely chopped (divided)
- 3 teaspoons ground coriander
- 1 teaspoon Dijon mustard
- 8 tablespoons mayonnaise
- 1 tablespoon lemon juice
- 1 pinch paprika
- 1 tablespoon fresh dill, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon cooking oil
- 4 burger buns
- 1/4 cup lettuce leaves or preferred greens
FAQ
- How can I prevent lamb burgers from falling apart during cooking?
- To help lamb burgers maintain their shape, you can add breadcrumbs or an egg to the mixture as a binder. Refrigerating the patties after shaping them also helps them hold together as they cook. Alternatively, adding oats can assist in binding the patties, though they may slightly alter the taste.
- Is it safe to eat lamb burgers rare?
- No, lamb burgers should be cooked thoroughly. The USDA advises cooking lamb patties to an internal temperature of 160 F to ensure they are safe to consume. This temperature indicates a well-done burger, but with the right seasonings, it will still be juicy and flavorful.
- What sides go well with lamb burgers?
- Lamb burgers pair well with a variety of sides such as homemade chips, sweet potato fries, coleslaw, or salads like quinoa or Greek salad. For a potato side dish, Greek lemon potatoes complement the burger’s minty sauce beautifully.
- How should leftover lamb burgers be stored and reheated?
- Allow leftover patties to cool to room temperature before storing them in a resealable bag or container. They can be refrigerated for up to three days, but are best enjoyed within a day or two. Reheat them in the microwave, on the stovetop, or on the grill. If freezing, ensure they are cooled first and consume within a month for best flavor.
- What ingredients are essential for making lamb burgers?
- Besides minced lamb shoulder, essential ingredients include grated onion, garlic cloves, fresh mint, ground coriander, Dijon mustard, mayonnaise, lemon juice, paprika, fresh dill, fresh parsley, cooking oil, and burger buns. Adding fresh salad leaves is optional but recommended for topping the burgers.
Tips
- Mix and Chill the Patties: Combine the lamb with spices and other ingredients, form into patties, and then refrigerate them. This helps them maintain their shape during grilling.
- Cook to the Right Temperature: Ensure the lamb burgers reach an internal temperature of 160°F for safety and juiciness.
- Lightly Oil Before Grilling: Lightly oil the patties just before grilling to prevent sticking and to achieve a nice sear.
- Toast the Buns: Toasting your burger buns for 30 seconds to a minute enhances their texture and adds a slight crunch, complementing the juicy lamb patty.
Equipment
- Grill Thermometer – To check the internal temperature of the burgers and ensure they reach the recommended 145 F.
- Grill – If you do not already have one, you’ll need a grill to cook the burgers.
- Burger Press – Optional, but useful for forming consistent burger patties.
