Top 10 Most Delicious Lamb Burgers Recipe

Top 10 Lamb Burgers recipes
  1. Goat Cheese Stuffed Lamb Burgers

    Goat Cheese Stuffed Lamb Burgers Recipe

Prep: 25 min. Cook: 15 min. Ready in: 40 min. Servings: 6


  • 1 tsp. olive oil
  • ½ cup diced onion
  • 2 pounds ground lamb
  • 1 egg
  • 1 cup bread crumbs
  • 1 clove of minced garlic
  • 3 tsp. salt
  • 1 tbsp. ground black pepper
  • 4 oz. soft goat cheese
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. chopped fresh basil leaves
  • 1 tbsp. chopped fresh oregano
  • 6 burger buns

Cooking Directions:

Start by heating 1 tbsp. of olive in a pan over medium heat. Cook and stir the onions in the oil until they are soft and translucent, approx. 5 min.

Mix together the onions, lamb, egg, bread crumbs, garlic, salt and pepper.

Divide the mix into 6 even parts and roll them into balls.

Cover and refrigerate until ready to use.

Mix together the goat cheese, extra-virgin olive oil, basil, and oregano until well combined.

Cover and let the mix chill for 5 min.

Next up, preheat an outdoor grill for medium to high heat.

Take the meatballs and make an indentation in the center of the ball and fill up the indentation with a tablespoon of the goat cheese mix.

Evenly pull and form the meat patty around the goat cheese mix and in the process, make a burger-shaped patty.

Repeat this process with the rest of the meatballs.

Grill the meat patties on the grill for approx. 8 min. per side or until they are no longer pink in the center.

Assemble the burgers and serve.

  1. Mediterranean Lamb Burgers

    Mediterranean Lamb Burgers recipe

Prep: 35 min. Cook: 10 min. Ready in: 45 min. Servings: 4


  • 1 pound ground lamb
  • ½ pound ground beef
  • 3 tsp. chopped fresh mint
  • 1 tsp. minced fresh ginger root
  • 1 tsp. minced garlic
  • 1 tsp. salt
  • ½ tsp. ground black pepper
  • 16 oz. (1 container) Greek Yoghurt
  • ½ zested lemon
  • 1 clove minced garlic
  • ½ tsp. salt
  • 1 large sweet onion cut into ½ inch slices
  • 4 slices green tomato
  • 4 ciabatta sandwich rolls, sliced
  • 8 oz. (1 package) sliced feta cheese
  • 8 baby arugula leaves

Cooking Directions:

Start by preheating an outdoor grill on medium to high heat. Oil the grate lightly.

Mix the ground lamb, ground beef, mint, ginger, 1 tsp. garlic, 1 tsp salt, and pepper in a large bowl.

Divide the mix into 4 evenly large portions and shape them into patties.

Next, mix the Greek yogurt, lemon zest, 1 clove garlic and ½ tsp. salt in a bowl. Cover the mix and refrigerate it for later.

Grill the patties on the preheated grill until the patties are grilled to your taste. Approx. 2 min. for medium-well and 3-4 min per side for well-done patties.

When the patties are about done add the slices of onion and green tomato to the grill and grill until lightly charred, approx. 1 min. on each side.

Now take the sliced ciabatta rolls and spread yogurt sauce over them. Assemble each burger by placing the patty on the roll, and divide the feta cheese slices over the patties. Top it off with a slice of grilled tomato, grilled onion, and 2 leaves of arugula and finish off with the top half of the roll and serve.

  1. Maple Glazed Chipotle Goat Cheese Lamb Burgers

Prep: 40 min. Cook: 1 h 5 min. Ready in: 2 h 15 min. Servings: 4


  • 1 pound ground lamb
  • 1 head garlic
  • 6 oz. soft goat cheese
  • 4 tbsp. minced chipotle peppers in adobo sauce
  • 2 sprigs chopped fresh rosemary
  • 2 tbsp. maple syrup
  • 1 ½ tsp. salt
  • ½ tsp. cracked black pepper
  • 1 tsp. olive oil
  • 2 tbsp. maple syrup
  • 4 ciabatta buns, sliced

Cooking Directions:

Start by preheating the oven 300 degrees F (150 degrees C). Take the head of garlic and cut off the top of the head. Place the garlic onto an oven-safe dish.

Bake the garlic until the cloves are golden brown and soft, approx. 1 hour. Remove the garlic from the oven and let it cool. Once the garlic has cooled enough to handle, squeeze it in a mixing bowl. Add the lamb, goat cheese, chipotle peppers, rosemary, 2 tbsp. maple syrup, salt, and pepper. Mix it well. Take the mixture and form it into 4 evenly sized patties.

Heat the olive oil in a frying pan over medium-high heat. Sear the patties for approx. 1 min. on each. Reduce the heat to medium-low and continue cooking the patties to your liking, approx. 2 min. per side for medium-well.

Approx. 1 min. before the patties are ready, pour in the remaining 2 tbsp. of maple syrup. Allow the syrup to thicken and glaze the patties. Serve on toasted ciabatta buns.

  1. Prosciutto Lamb Burgers

Prep: 20 min. Cook: 16 min. Ready in: 36 min. Servings: 4


  • ½ cup dried bread crumbs
  • ¼ cup chopped fresh flat-leaf Italian parsley
  • 1 large egg, lightly beaten
  • 2 tbsp. whole milk
  • ½ cup grated Pecorino Romano
  • ¼ cup chopped sun-dried tomatoes
  • ¾ tsp. salt
  • ¾ tsp. freshly ground black pepper
  • 1 pound ground lamb
  • 6 large slices prosciutto, sliced medium thin.
  • ¼ cup olive oil
  • Fresh basil leaves for topping
  • Fresh tomato slices for topping
  • Extra-virgin olive oil for drizzling
  • Balsamic vinegar for drizzling
  • 6 burger buns

Cooking Directions:

Start by taking a large mixing bowl and combine the bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt, and pepper.

Add the lamb and mix well. Divide the mixture into 6 evenly sized patties. Place the slices of prosciutto on a cutting board or some parchment paper. Take 1 of the patties and place it in the center of each slice of prosciutto and wrap the prosciutto around the burger.

Place a large frying pan over medium heat. Add the olive oil and heat for 2 min. Place the lamb patties, prosciutto-covered side down in the pan and cook over medium heat until the prosciutto is golden, approx. 6-8 min. Flip the patties and continue for approx. 6-8 min.

Remove the patties from the pan and start assembling the burgers.

Top each burger with 2-3 basil leaves, 1-2 slices of tomato, and a drizzle of an extra virgin- olive oil and balsamic vinegar and serve.

  1. Pickled Feta Lamb Burgers

    Pickled Feta Lamb Burgers

Prep: 2 h 15 min. Cook: 20 min. Ready in: 2 h 35 min. Servings: 4



  • Extra-virgin olive oil
  • 2 red onions, 1 cut into ¼-inch dice and 1 sliced for garnish
  • Kosher salt
  • Pinch crushed red pepper
  • 2 cloves garlic, finely smashed
  • 1 ½ pounds ground lamb
  • ½ bunch fresh dill, finely chopped
  • ½ bunch fresh mint, finely chopped
  • 2 sprigs fresh oregano, finely chopped
  • Zest of ½ lemon
  • 4 burger buns
  • 1 beef steak tomato, sliced for garnish
  • 2 cups baby spinach, for garnish

Pickled Feta Spread:

  • 1 cup champagne vinegar
  • 1 tbsp. sugar
  • ½ tbsp. kosher salt
  • 2 mint tea bags
  • 1 bay leaf
  • 3 fresh mint stems
  • 3 fresh dill stems
  • 3 fresh oregano stems
  • 8 oz. feta, coarsely crumbled
  • ½ cup plain Greek

Cooking Directions:

Start by adding the vinegar, sugar, salt, tea bags, bay leaf, and herbs stem to a small saucepan along with 1 cup of water.

Heat the mix until the sugar and salt have dissolved. Remove from heat and let cool.

Place the feta in a small container. Add the vinegar mixture and make sure that the feta is submerged in the liquid. Let sit for a couple of hours outside the refrigerator.

Strain the feta from the pickling liquid and discard the tea bags, bay leaf, and stems. Place the feta in a food processor and add the yogurt. Pulse until fully combined.

Next coat a large frying pan with olive oil, add the diced onions, and with salt and crushed red pepper.

Bring the pan to medium-high heat and cook the onion for approx. 3-4 min. Add the garlic and cook for another 2-4 min. Turn the heat off and let cool.

After this take a large bowl and mix the lamb, the cooled onion mixture, the dill, mint, oregano, lemon zest, and ½ to ¾ cups of water. Sprinkle with salt and mix well.

Preheat the frying again once more and divide the lamb mixture into 4 equal patties and sprinkle with salt. Cook the burgers for approx. 4-5 min. per side for medium-rare. When done, remove the patties from the pan and let them rest for 3-4 min.

Then take the burger buns and spread a layer of the pickled feta spread on both sides, add a patty, and a various garnish of your liking and serve.

  1. Latin-Spiced Lamb Burgers

Prep: 30 min. Cook: 15 min. Ready in: 45 min. Servings: 6



  • 1 ½ tsp. whole black pepper
  • ½ tsp. coriander seeds
  • ½ tsp. cumin seeds
  • ¼ to ½ tsp. cayenne powder
  • 2 cloves minced fresh garlic
  • Salt
  • 2 pounds ground lamb


  • 1/3 cup dried ancho chiles, caps removed and seeded
  • 1/3 cup dried pulla, caps removed and seeded
  • 1/3 cup dried pasilla, caps removed and seeded
  • 1 cup water
  • 1 tbsp. sour cream
  • ¼ cup extra-virgin olive oil
  • 1 small clove garlic, chopped
  • 2 to 3 tbsp. fresh lime juice
  • ½ tbsp. salt
  • Cream


6 burger buns

3 oz. Cotija cheese – Red onion, sliced – Tomato, sliced – Lettuce

Cooking Directions:

Start by adding pepper, coriander, and cumin seeds to a dry pan and toast them until they start to crackle. Pour them straight into a coffee grinder and blend the seeds to a fine powder.

Then take a mixing bowl and add all the spices, garlic, and salt to the lamb and mix it well. Form the mix into 6 evenly sized patties.

Moving on to the sauce. After weighing, open up the dried peppers to shake out the seeds. Put the peppers in a saucepan with the water and boil over medium heat until ¼ cup of liquid remains. Add the peppers, cooking liquid, sour cream, oil, garlic, and lime to the blender, and blend it until smooth. Add salt and cream and blend again until the mix gets a saucy consistency.

Cook the lamb patties on a frying pan for approx. 4-5 min. per side for medium-rare. Put about 1 tsp. of sauce on each side of the hamburger bun and crumble Cojita cheese on top. Assemble the burger with tomato slices, onion, and lettuce and serve.

  1. Garlic Yoghurt Lamb Burgers

Prep: 25 min. Cook: 10 min. Ready in: 35 min. Servings: 4


  • 1 ½ pounds ground lamb
  • 1 medium yellow onion, peeled
  • 1 tsp. allspice
  • 1 ½ tsp. ground cumin
  • ½ tsp. ground cinnamon
  • 1 small red chile pepper, seeded and minced
  • 1 egg, lightly beaten
  • A handful plain bread crumbs
  • Salt and freshly ground black pepper
  • 1 tbsp. extra-virgin olive oil
  • 1 cup Greek yogurt
  • 1 large clove garlic, peeled
  • ¼ cup mint leaves, minced
  • ½ red onion, peeled and sliced
  • ½ small red cabbage, shredded
  • 4 burger buns

Cooking Directions:

Start by putting the lamb in a mixing bowl. Using a box grater, grate the onion over the bowl, so the pulp and juices fall into the bowl. Add the spices, chile pepper, egg, bread crumbs, salt, and pepper, to taste, and mix well.

Take the meat mixture and divide it into 4 evenly sized patties.

Next, take a large frying pan and heat it over medium-high heat and coat it with oil. Cook the patties for approx. 4-5 min. on each side for medium-rare.

While the patties cook, add yogurt to a small bowl and grate the garlic into the yogurt using a fine grater or zester. Add the mint and stir to combine.

Assemble the burgers with topping the patties with the yogurt, sliced red onion, and some shredded cabbage and serve.

  1. Pickled Cucumber Relish and Five Spice Aioli Lamb Burgers

Prep: 1 h 20 min. Cook: 20 min. Ready In: 1 h 40 min. Servings: 4


  • ½ cup mayonnaise
  • juice of 1 lime
  • 2 tsp. five-spice powder
  • 1 tsp. coriander seeds
  • 1 tsp. vegetable oil
  • ½ red onion, small diced
  • 1 red finger chile, seeded and diced
  • ¼ cup white wine vinegar
  • ¼ cup sugar
  • 1 English cucumber, seeded and diced
  • Kosher salt
  • ½ bunch fresh mint, stemmed and coarsely chopped
  • 2 pounds ground lamb
  • 1 shallot, minced
  • ½ tbsp. fresh finger, minced
  • 1 clove, minced
  • 1 egg yolk
  • 1 tbsp. five spice powder
  • Kosher salt and freshly ground black pepper
  • 1 ripe tomato
  • 4 burger buns  

Cooking Directions:


Start by taking a small bowl and mix together the mayonnaise, lime juice, and five-spice powder. Refrigerate the aioli until ready to use.


Next, take a sauté pan and bring it over medium-high heat, toast the coriander seeds until fragrant. Drizzle in the vegetable oil, add the red onion and cook until translucent. Stir frequently. Stir in the chile and white wine vinegar, and then sprinkle over the sugar, stirring until it is dissolved.

Add the cucumber to the pan, and cook for 5-7 min over medium heat, and reduce slightly until a light glaze consistency is achieved. Season the relish with salt, and let the mixture cool.

Just before serving the relish, stir in the mint, and season with salt, to taste.


Put the ground lamb, shallot, fresh ginger, garlic, egg yolk, and five-spice powder in a bowl, mix well. Season the mixture with salt and black pepper, to taste.

Divide and shape the meat mixture into 4 evenly sized patties. Place the patties in the refrigerator for 1 hour, to allow the flavors to infuse.

Take a frying pan and heat it to medium-high heat and lightly oil it. Cook the lamb patties for approx. 4-5 min on each side for medium-rare.

Assemble the lamb patties together with toasted buns, slathered with the Five-Spice Aioli, Pickled Cucumber Relish, and sliced tomato and serve.

  1. Lamb Moussaka Burgers

Prep: 40 min. Cook: 25 min. Ready in: 1 h 20 min. Servings: 4


  • 2 tbsp. olive oil
  • 1 yellow onion, diced
  • 1 tsp. salt
  • 2 cups diced eggplant
  • 3 cloves garlic, crushed
  • 1 tsp. freshly ground black pepper
  • ½ tsp. cumin
  • ¼ tsp. ground cinnamon
  • ¼ tsp. dried oregano
  • 2 tsp. tomato paste
  • 1 ½ tbsp. olive oil
  • 2 tbsp. flour
  • 1 cup cold milk
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • 1 pinch freshly ground black pepper
  • ½ cup grated Parmesan cheese
  • 1 pound ground lamb
  • salt to taste
  • 8 slices tomato
  • 1 tbsp. chopped fresh mint
  • 1 tbsp. rice vinegar
  • 1 tbsp. olive oil
  • 4 burger bun

Cooking Directions:

Start by heating 2 tbsp. olive oil in a skillet over medium-high heat. Cook and stir diced onion with 1 tsp. salt until onion is slightly translucent, approx. 5 min. Add the eggplant, reduce the heat to medium, and cook and stir until the eggplant is softened, approx. 3-5 min.

Stir garlic, 1 tsp. black pepper, cumin, cinnamon, and oregano into the eggplant mixture. Cook and stir until fragrant, approx. 1 min. Add tomato paste, cook until heated, approx. 2 min. Transfer the mix to a plate and let it cool completely. Cover the plate with plastic wrap and refrigerate until completely chilled.

Whisk 1 ½ tbsp. olive oil and flour together in a saucepan over medium-high heat until golden and bubbling, approx. 2-3 min. Pour milk into the mix, whisking constantly while it forms into a smooth, thick sauce, approx. 3-5 min. Season with nutmeg, a pinch black pepper, and a pinch cayenne pepper. Remove from heat and stir Parmesan cheese into the milk mixture until it is melted.

Put tomato slices in a bowl. Season tomatoes with chopped mint, a pinch of salt, and a pinch of black pepper. Pour rice vinegar over the top and gently turn the tomato slices in the bowl until covered.

Combine lamb, chilled eggplant mix, and a pinch of salt together in a bowl. Divide the meat mix into 4 evenly sized patties.

Heat 1 tbsp. olive oil in a frying pan over medium-high heat. Cook the patties on each side until medium-rare, approx. 4 min.

Spread cheese sauce on both sides of each toasted hamburger bun. Assemble the burger with tomato slices atop the burger and serve.

  1. Lamb Burgers with Green Raita Sauce and Red Onions

Prep: 25 min. Cook: 6 min. Ready in: 31 min. Servings: 8


  • Green Raita Sauce
  • 1 cup plain Greek yogurt
  • A handful of cilantro leaves
  • A handful of mint leaves
  • 1 clove garlic, peeled and grated or mashed into a paste
  • Pinch salt
  • 1 lime, juiced
  • Sliders
  • 4 slices red onion
  • 1 lime, juiced
  • Extra-virgin olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 2 pounds ground lamb
  • 2 large cloves garlic, grated or finely chopped
  • 1 red or green chile, finely chopped
  • 1-inch piece ginger, grated or minced
  • 1 tsp. turmeric, ground cumin, ground coriander or onion powder
  • Pinch ground cinnamon
  • Baby spinach leaves
  • 8 slider rolls

Cooking Directions:

Start by putting all the ingredients for the sauce in a food processor and process until smooth.

Put the red onion rings in a bowl and separate the rings. Add the lime juice and drizzle with extra-virgin olive oil. Season with salt and pepper, to taste.

Add the lamb to a mixing bowl along with the garlic, chile, ginger, spices, cinnamon, and salt and pepper, to taste. Mix well.

Divide the meat mix into 8 evenly slider-sized patties.

Next, take a large skillet and heat it up with a drizzle of extra-virgin olive oil over medium-high heat.

Add the patties and cook them until medium-rare, approx. 4-5 min. per side.

Assemble the burger by putting a few leaves of spinach on each of the bun bottoms and add the patty. Top with onions and green sauce to taste. Cover with top bun and serve.


Recommended Articles

Leave a Reply