Mint Lamb Burgers with fries

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These mint lamb burgers are a delicious treat. Rich and tender lamb drizzled with a mint yogurt dressing and finished off with crisp lettuce and tomato. Not only are they tasty, but they are pretty easy to pull together.

Can I eat them rare or ‘pink’?

While a little bit of pink in your burger is not going to do any harm (and is how I typically prepare mine) the FSA (Food Standards Agency) in the US advises against eating lamb mince which is still pink, even if on the inside of a burger. It’s usually fine to eat lamb cutlets or steak that are pink inside, this is because the outside of the meat which has been exposed is seared to kill off all bacteria.

Lamb mince on the other hand may have bacteria, which needs to then be cooked to a high enough temperature to ensure that it is killed, which cannot be achieved with a rare or even medium cook.

The easiest way to tell if your burger is cooked is to insert a thermometer into the middle of the burger (be careful not to push past the centre). When it reads 70C / 160F it’s ready. Make sure to stop cooking the burgers when it reaches that temperature so the burger doesn’t dry out.

Can I freeze them?

These lamb burgers are perfect for freezing! Simply prepare them and instead of cooking, portion and stack between sheets of baking/parchment paper. Place in a sealed container in the freezer and freeze for up to 3 months.

You can also keep the mixture in the fridge for up to 2 days before cooking.

Are they healthy?

While burgers are generally not particularly healthy, this mint lamb burger is a little lighter than some. Firstly, it uses lamb which is a protein powerhouse, whilst also containing healthy fats. I also suggest using lean lamb mince to reduce the amount of fat in the recipe. It also doesn’t contain any cheese and uses a creamy yogurt topping instead.

One burger contains 595 calories and 29g of fat. You can further reduce the calories, fat and carbs in this meal by substituting the burger bun with lettuce leaves.

Mint lamb burger on a slate

What can I serve them with?

As with any burger, a side of chips or fries is always a good idea! Or you can go for a lighter option and serve with a salad. A few ideas to try are:

Tips for making lamb burgers:

  • Don’t over-knead the meat or it may become tougher and denser.
  • Always undercook and over-rest. Give it a good 5-10 minutes resting time (covered with foil to keep warm).
  • Make an indentation in the middle of the burger to stop it from ballooning up in the middle.
  • Only flip the burger when fully sealed. You’ll be able to tell when as it will release easily from the surface of the grill. If it sticks give it another minute or so.

Ingredients

For a full list of ingredients with weights and measurements jump to the printable recipe card:

Mint lamb burgers ingredients
  • Lean lamb mince
  • Garlic, minced or crushed
  • Red onion, finely diced
  • Mint leaves, finely chopped
  • Dried oregano
  • Burger bun (of your choice)

For the dressing:

  • Greek yogurt
  • Mint levels, finely chopped
  • Lemon juice
  • Cucumber, deseeded and diced

To serve:

  • Red onion, thinly sliced
  • Tomato, sliced
  • Lettuce leaves

How to make them

For more detailed steps with recipe tips jump to the printable recipe card.

Recipe Steps
  1. Mix together all the yogurt dressing ingredients in a bowl and set aside.
  2. Combine the lamb, garlic, red onion, mint and oregano in a large bowl and season well. Press into small disks around 1in/2.5cm thick. Make a shallow indentation in the middle of each.
  3. Heat a griddle pan and toast the burger bun. Add a little oil and then cook the burgers for 12 minutes, turning halfway through.
  4. Assemble the burgers by placing the lettuce on the bottom of the bun. Top with the lamb patty, a drizzle of the yogurt and then the slices of onion and tomato.

Looking for more great lamb recipes? Try:

Products that work well for this recipe:

2 in 1 Garlic Press

Can be used to mince, crush or slice garlic. Food Grade Stainless Steel with Non-Slip Handle

Herb Keepers

It’ll keep what’s left of your bunch perky for longer – perfect for the fridge door!

Lodge Cast Iron Grill Pan

– Unparalleled distribution and retention of heat ensures rapid and efficient cooking – Suitable for use on induction, ceramic, electric and gas cooktops, as well as in the oven, on the stove, in the grill and on barbecues/campfires
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Mint Lamb Burgers with fries

Mint Lamb Burgers


  • Author: caroline
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1 1x

Description

These mint lamb burgers are a delicious treat. A tender burger topped with a mint yogurt dressing and finished off with crispy lettuce and tomato. 

The default recipe makes one burger.


Scale

Ingredients

  • 120g / 4.3oz lean lamb mince
  • 1/2 small red onion, finely diced
  • 1 garlic clove, crushed or minced
  • 1/2 tsp oregano
  • 4 large mint leaves, finely chopped
  • 1 tsp olive oil
  • 1 burger bun of your choice

Yogurt Dressing

  • 2 tbsp greek yogurt
  • 1in / 2.5cm piece cucumber, seeds removed and finely diced
  • 4 large mint leaves, finely chopped
  • 1 tsp lemon juice

To Serve:

  • red onion slices
  • 2 lettuce leaves, such as iceberg
  • sliced tomato

Instructions

  1. Make the yogurt dressing by combining all the ingredients in a bowl. Season to taste.
  2. In a large bowl mix together the lamb, red onion, garlic, oregano and mint leaves.
  3. Use your hands to mould the burger mixture into a round, flat shape around 1 inch thick. Press softly into the middle of the burger so you have a shallow indentation in the middle (to stop it ballooning up during cooking). (see note 2)
  4. Place a griddle pan over medium-high heat. Add the burger bun, cut side down, for around 30 seconds, until lighly toasted. 
  5. Add the olive oil to the pan and heat. When hot, add the burger and cook for 6 minutes before flipping and cooking for a further 6 minutes on the other side. (see note 3)
  6. Leave the burger to rest for 5 minutes, covered with a little foil. 
  7. Layer the bottom of the burger bun with half the yogurt dressing, followed by the lettuce and then the burger. Add the remaining yogurt mixture on top of the burger and pile on top the tomato and sliced onion rings and the top of the burger bun.

Notes

  1. You can use natural yogurt instead of Greek. However, it isn’t as thick so the consistency will be thinner. 
  2. Don’t over-knead the meat or it may become tougher and denser.
  3. Only flip the burger when fully sealed. You’ll be able to tell when as it will release easily from the surface of the grill. If it sticks give it another minute or so. 
  4. The nutrition information assumes one burger bun of 250 calories/5g fat
  5. The uncooked burgers can be frozen for up to 3 months. 
  • Category: Dinner
  • Method: Hob / Stove
  • Cuisine: Burger

Nutrition

  • Serving Size: 1
  • Calories: 595
  • Fat: 29g
  • Carbohydrates: 42g
  • Protein: 30g

Keywords: burger, dinner, lamb, bbq, yogurt

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