I Made The MOST Flavorful Lamb Burger in Existence

lamb mince

🥗Healthier: turkey mince

💰Cheaper: beef mince

Turkey mince is leaner, while beef is often more affordable.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: homemade buns

Whole grain buns offer more fiber, and homemade can save costs.

chilli jam

🥗Healthier: salsa

💰Cheaper: hot sauce

Salsa is fresher and lower in sugar, while hot sauce is usually less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds flavor without dairy, while processed cheese is often cheaper.

Slice off the ends of a large red onion and thinly slice a quarter of it.

Prepare the pickling liquid with 1/2 cup red wine vinegar, 1 tablespoon sugar, and 2 teaspoons sea salt; whisk until combined.

Add sliced onion to the pickling liquid and refrigerate for 20-30 minutes.

Prepare tzatziki sauce by finely grating half a seeded cucumber into a colander, seasoning with 1/2 teaspoon salt, and letting it release liquid.

In a bowl, mix 1 cup Greek yogurt, 1 minced garlic clove, 2 teaspoons dill, 1/4 cup olive oil, and juice of 1/2 lemon; add drained cucumber and season with salt and black pepper.

In a bowl, combine 2 pounds ground lamb with 1.5 teaspoons ground cumin, 1/2 teaspoon ground coriander, 1 teaspoon oregano, 1/2 teaspoon sumac (optional), 2 teaspoons salt, and 1 teaspoon black pepper.

Grate the remaining quarter of red onion and 2 cloves of garlic into the lamb mixture; mix thoroughly and form into four 8-ounce patties.

Flatten the patties slightly and press down in the center to prevent puffing during cooking.

Preheat the grill to between 550-650°F and grill the patties for 6-7 minutes on one side, then flip and cook for another 5-6 minutes until reaching an internal temperature of 160°F.

Let the patties rest for 3-4 minutes before assembling the burgers.

Toast the buns on the grill.

Assemble the burger with arugula, pickles, lamb patty, tzatziki sauce, pickled red onions, crumbled feta cheese, and chopped mint.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens