Step aside, beef—lamb burgers are our new go-to choice at summer cookouts. These burgers not only boast a perfectly tender lamb patty, but come complete with arugula and red onion for crunch, and a tangy feta-yogurt sauce that truly takes this burger to a whole new level. Whether you’re looking to switch up your classic beef burger or are looking for a casual main for your Easter dinner, these lamb burgers are the answer.
Notes
- Using lamb instead of beef is great because the process doesn't really change between the two; you just get some extra flavor built in! Lamb burgers can also be served medium or medium-rare just like a beef burger. Cook for 3-4 minutes if you prefer medium.
- Also goes well with pickled onions or caramelized onions, here or here.
- Try mixing the feta into the meat, instead of the sauce.
Ingredients
- ½ cup full-fat Greek yogurt
- ¼ cup crumbled feta
- 2 teaspoon freshly chopped mint
- 1 teaspoon lemon juice
- Kosher salt
- black pepper - freshly ground
- 1 pound ground lamb
- 4 hamburger buns
- ¼ red onion - thinly sliced into rounds
- arugula - or mixed Spring greens, for serving
Instructions
Make the feta-yogurt sauce:
- In a medium bowl, stir to combine yogurt, feta, mint, and lemon juice.
- Season with salt and pepper.
Make the burgers:
- Divide ground lamb into 4 equally sized patties.
- Make an indent with your thumb in the center of each patty, and season both sides generously with salt and pepper.
- Heat a large cast iron skillet over medium-high heat.
- Add the burgers and cook until crisp on the outside and still slightly pink in the center, 3 to 4 minutes per side for medium.
Finish and serve:
- Spread each top and bottom bun with yogurt sauce.
- Top with the patty, red onion, arugula, and top bun.