Best ever lamb burgers

    45 min

    These lamb burgers have it all. Flavoured with mint, ginger and garlic, they're then topped with a Mediterranean-inspired yoghurt sauce, feta cheese and tomato and served on a crusty ciabatta roll. Perfection!

    42 people made this

    Serves: 4 

    • 450g minced lamb
    • 225g minced beef
    • 3 tablespoons chopped fresh mint
    • 1 teaspoon minced fresh root ginger
    • 1 teaspoon minced garlic
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • Yoghurt sauce
    • 450g Greek yoghurt
    • 1/2 lemon, zested
    • 1 clove garlic, minced
    • 1/2 teaspoon salt
    • To serve
    • 1 large onion, cut into thin slices
    • 4 slices tomato
    • 4 ciabatta rolls, sliced horizontally
    • 225g feta cheese, sliced
    • 8 rocket leaves

    Prep:35min  ›  Cook:10min  ›  Ready in:45min 

    1. Preheat the barbecue for medium-high heat, and lightly oil the grate.
    2. For the burgers: Mix the lamb, beef, mint, ginger, garlic, salt and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside.
    3. For the sauce: Mix Greek yoghurt, lemon zest, garlic and salt in a bowl; cover and refrigerate.
    4. Cook the lamb burgers on the preheated barbecue until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the centre should read 70 degrees C. If desired, also place the slices of onion and tomato on the barbecue. Cook until lightly charred, about 1 minute on each side.
    5. Spread yoghurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese over the patties. Top with a slice of tomato, onion and 2 leaves of rocket, followed by the top half of the roll.

    Freezing tip

    You can double the recipe and freeze half of the patties in greaseproof paper to eat at a later time. Fine to place on the barbecue frozen (just add to the cooking time).


    You can use all lamb for this recipe instead of lamb and beef. Simply use 675g of lamb mince instead.

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    Reviews in English (28)


    These lamb burgers are the perfect combination of easy-with-wow factor and great for a group. It's worth the time to make the simple yogurt sauce to go with it, but I've used store-bought Tzatziki in a pinch too. Also, I love these with caramelized sweet onions and regular tomatoes on top, but what a great way to use all those green tomatoes! Fantastic recipe, as is!  -  10 Sep 2010  (Review from Allrecipes US | Canada)


    This recipe has been a favorite of our Make-Ahead Mamas cooking group for over three years. We make it every summer during our Summer Grilling Cooking Party and it's a great gourmet alternative to a traditional hamburgers for your next BBQ. To save time the day of your BBQ, make these ahead of time! Simply freeze the uncooked patties in a single layer on parchment paper on a cookie sheet, then stack the frozen patties in a freezer container or Ziploc Freezer bag. Thaw the day before your party, or cook the patties directly from the freezer (just add a few more minutes to the cooking time!). Delicious!  -  11 Jul 2011  (Review from Allrecipes US | Canada)


    This was wonderful! Didn't alter any of the directions/ingredients and it turned out fabulously. My husband was just raving about these, will make it again!  -  28 Aug 2011  (Review from Allrecipes US | Canada)