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We love to try burgers using all sorts of ingredients – meat (bison, ostrich, duck), fish, veggies – and one of our favorites is lamb.  We come across ground lamb often, and it is typically priced at a deep discount to lamb chops or leg of lamb.

Our recipe is a riff on the classic gyro – with a few Serious Foodie twists.  We love the sweet/sour flavor of pomegranate – a fruit originating in the Mediterranean region – so we were inspired to somehow add our Serious Foodie Pomegranate Sauce into the dish (click HERE to buy the Pomegranate Sauce on-line).   Turns out that the perfect place for a bit of pomegranate zing was in the already zingy Tzatziki sauce.  In fact, we started to use our version of Tzatziki sauce on everything in sight – especially salads.

Lamb Burgers
Author: Lamb Burgers
Prep time:
Cook time:
Total time:
Serves: Serves 4 to 6
Lamb burgers are the perfect match with the Tzatziki Sauce recipe – you can also try standard beef burgers or veggie burgers.
  • 1 medium onion, finely chopped or shredded
  • 1 egg, beaten
  • 1/2 cup Panko bread crumbs
  • 1 tablespoon finely minced garlic
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon chopped fresh rosemary
  • 1/2 cup feta cheese
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds ground lamb
  • Tzatziki Sauce, recipe follows
  1. Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
  2. In a large bowl, mix together the onions, egg, bread crumbs, garlic, mint,, rosemary, feta cheese, salt, and black pepper. Add the lamb and fold all the ingredients with the meat. Do not over mix.
  3. Form the burgers – about 1/3 pound each, about 3.5 inches round. Refrigerate for 1 hour.
  4. Cook on a well-greased grill, or skillet indoors, over medium heat (you may need to put a drip pan under the burgers to prevent flare-ups on the grill). Burgers are done when the internal temperature is about 165 degrees F.
  5. Serve on hard rolls or pita bread with tzatziki sauce, chopped onion, tomatoes cucumber, and feta cheese.


Author: Pomegranate Tzatziki Sauce
Prep time:
Total time:
Serves: Serves 6
This version of Tzatziki sauce works well with lamb of any type – but also works well with grilled chicken, grilled eggplant, or grilled zucchini
  • 16 ounces plain yogurt
  • 1 tablespoons olive oil
  • juice from 1/4 lemon
  • 2 tablespoons Serious Foodie Pomegranate Sauce (click [url href=”https://serious-foodie.com” target=”_blank”]HERE [/url]to purchase on-line).
  • salt and pepper to taste
  • 1 tablespoon chopped fresh mint
  • 3 cloves garlic, peeled and minced
  • Optional: 2 cucumbers – peeled, seeded and diced (we like to add thinly sliced cucumbers on the burger, rather than in the Tzatziki sauce).
  1. In a medium mixing bowl, combine the yogurt, olive oil, lemon juice, Serious Foodie Pomegranate sauce, salt, pepper, mint, garlic, and optional cucumber. Cover, and place in the fridge for up to 1 week.


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