Lamb Burgers with Lemon Yogurt Sauce
Author: Heather Bursch
For the burgers:
  • 1.5 lb ground lamb
  • 1 tablespoon fresh oregano or 1 teaspoon of dried oregano
  • ½ teaspoon cinnamon
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • pepper - 20 cracks or ½ teaspoon
  • 2 garlic cloves crushed
  • 1 teaspoon olive oil, more for frying
Lemon yogurt sauce
  • 1 cup of yogurt
  • ½ lemon zested
  • ½ lemon juiced
  • 1 teaspoon olive oil
  • 1 tablespoon of chopped mint or dill
  • ½ teaspoon of salt & a pinch of pepper
  • 1 small garlic clove crushed (optional for a little punch.)
  1. In a bowl break apart your meat with two forks lightly.
  2. Add all the spices and oil.
  3. Gently mix ingredients into the meat with two forks, not stirring or mashing the meat, just enough to combine.
  4. When all is mixed, form 4 - 6 patties about ¾ inch thick.
  5. Heat oil in a pan, enough to lightly coat the pan surface.
  6. Fry lamb burgers 3-4 minutes a side, until cooked medium or longer as desired.
To make the yogurt sauce
  1. Whisk yogurt, lemon zest, juice, olive oil, ½ teaspoon salt & a few cracks of pepper. Lastly, stir in 1 tablespoon mint or dill.
Option: I like to make small versions of this recipe under the broiler for an appetizer. Broil 3-4 minutes on each side. Top the cuties with tzatziki sauce and lemon zest on little toasts, and they fly off the plate.
Makes 4-6 full-size burgers or 12-15 mini burgers.
Recipe by She Made It She Might at