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lamb burger recipe With Beet Tzatziki Stain
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This lamb burger recipe features juicy lamb patties seasoned with mint and cumin, served with a vibrant, creamy beet tzatziki. It offers a healthy, high-protein weeknight meal with a burst of color and fresh, herbaceous flavors.
Ingredients
- 1 lb ground lamb (80/20 for best flavor)
- 0.25 cup breadcrumbs (or almond flour for a gluten-free option, to bind)
- 1 small red onion (finely diced, adds texture and subtle sweetness)
- 1 large egg (binder for patties)
- 1 tbsp fresh mint (chopped, for authentic Mediterranean flavor)
- 1 tsp ground cumin (adds warmth)
- Salt and freshly ground black pepper to taste
- 1 medium beet (cooked, grated, provides stunning color and earthy notes)
- 1 cup full-fat Greek yogurt (or plain, unsweetened coconut yogurt for dairy-free, for creaminess)
- 0.5 cucumber (grated and squeezed dry, for freshness and to prevent watering down)
- 1 clove garlic (minced, for zest)
- 1 tbsp fresh dill (chopped, essential herb for tzatziki)
- 1 tbsp fresh lemon juice (brightens flavors)
- 4–6 burger buns (brioche for richness or whole wheat for a healthy choice)
- Lettuce leaves
- Tomato slices
- 1 tbsp oil (for cooking)
Instructions
- Prep Beet Tzatziki: Grate the cooked beet and cucumber (squeeze out excess liquid until mostly dry). Mince the garlic and chop the fresh dill. Combine these with Greek yogurt, lemon juice, salt, and pepper in a medium bowl. Stir well until the mixture is vibrant pink and creamy. Chill for at least 15 minutes, allowing flavors to meld and develop.
- Form Lamb Burger Patties: In a large bowl, gently combine the ground lamb, diced red onion, breadcrumbs (or almond flour), egg, mint, cumin, salt, and pepper. Avoid overmixing, as this can make patties tough. Form the mixture into 4-6 evenly sized patties, about 0.75 inch (2 cm) thick, and make a small indent in the center of each to prevent puffing during cooking. The patties should feel firm but tender.
- Cook Lamb Burgers: Heat 1 tbsp oil in a 10-inch skillet or grill pan over medium-high heat until shimmering. Cook patties for 4-5 minutes per side for medium-rare (internal temperature 145F/63C), or until desired doneness; they should be browned with a rich, savory aroma. (Alternatively, air fry at 375F (190C) for 10-14 minutes, flipping halfway; or broil for 4-6 minutes per side, or bake at 400F (200C) for 15-20 minutes, flipping halfway.)
- Assemble Burgers: Lightly toast your burger buns to a golden crisp. Spread a generous amount of the vibrant beet tzatziki on both bun halves. Add a cooked lamb burger patty, fresh lettuce, and tomato slices.
Notes
To prevent watery tzatziki, grate cucumber into a fine mesh sieve and press gently to extract maximum moisture. Avoid overmixing lamb patties to prevent toughness. Make a small indent in the center of patties to prevent puffing during cooking. For best flavor and color, use firm, fresh beets and fresh dill and mint. Adjust seasoning for tzatziki and cooking time for patties based on desired doneness and taste. For low-carb or gluten-free meals, use large lettuce wraps or gluten-free buns and almond flour for breadcrumbs. For dairy-free tzatziki, use plain, unsweetened coconut yogurt.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Grilling, Air Frying, Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 burger (approx 220 g)
- Calories: 550 calories
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg