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Flavorful Grilled Lamb Burger Recipe with Easy Tzatziki and Pickled Onion

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A juicy, herb-spiced grilled lamb burger topped with creamy cucumber tzatziki and tangy quick pickled onions, perfect for summer cookouts and easy to prepare in about 30 minutes.

Ingredients

Scale
  • 1 pound ground lamb (80/20 fat ratio)
  • 2 cloves fresh garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and black pepper to taste
  • 1 tablespoon olive oil
  • 1 cup Greek yogurt (240ml), full fat
  • 1 small cucumber, peeled and grated
  • 1 clove garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped
  • Salt to taste
  • 1 medium red onion, thinly sliced
  • 1/2 cup white vinegar (120ml)
  • 1/2 cup water (120ml)
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 4 burger buns, toasted if desired
  • Fresh lettuce leaves (optional)
  • Tomato slices (optional)

Instructions

  1. Prepare the pickled onions: In a small saucepan, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt. Warm gently until sugar dissolves, then pour over thinly sliced red onions in a heatproof jar or bowl. Let sit at least 30 minutes or overnight for deeper flavor.
  2. Make the tzatziki: Grate the peeled cucumber and squeeze out excess moisture. In a bowl, mix Greek yogurt, grated cucumber, 1 minced garlic clove, lemon juice, and chopped dill. Season with salt to taste. Refrigerate until ready to serve.
  3. Mix the lamb burger patties: In a large bowl, combine ground lamb, 2 minced garlic cloves, chopped parsley, dried oregano, ground cumin, salt, and pepper. Drizzle in olive oil and gently mix until just combined. Avoid overworking the meat.
  4. Form the patties: Divide the lamb mixture into 4 equal portions and shape each into a patty about 3/4 inch thick. Make a slight indentation in the center of each patty with your thumb.
  5. Preheat the grill or grill pan to medium-high heat (~400°F). Brush the grill grates or pan with oil to prevent sticking.
  6. Grill the patties: Cook the lamb patties for about 4-5 minutes per side for medium doneness (internal temperature 145°F). Adjust time for preferred doneness. Avoid pressing down on the patties.
  7. Toast the buns lightly on the grill or in a skillet until golden and warm.
  8. Assemble the burgers: Spread tzatziki on the bottom bun, add the lamb patty, top with pickled onions, and add lettuce or tomato if using. Cap with the top bun and serve immediately.

Notes

Use ground lamb with 80/20 fat content for juiciness. Avoid overmixing the meat to prevent tough patties. Make pickled onions ahead for better flavor. Squeeze cucumber well to avoid watery tzatziki. Let lamb rest a few minutes after grilling to keep juices locked in. Gluten-free buns or lettuce wraps can be used for gluten-free option. Coconut yogurt can substitute Greek yogurt for dairy-free.

Nutrition

Keywords: lamb burger, grilled lamb, tzatziki, pickled onions, Mediterranean burger, summer cookout, easy burger recipe

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