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lamb burgers

Greek Lamb Burgers

Greek Lamb Burgers are juicy and made with ground lamb, aromatics, red onion, and topped with a fresh Greek yogurt sauce. It is grilled to perfection and served on toasted buns.
Course Main Course
Cuisine American
Keyword Lamb Burgers
Prep Time 1 hour 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Servings 6 burgers
Calories 512kcal
Author Catalina Castravet


For the Lamb Burgers:

  • 2 pounds ground lamb meat
  • 2 teaspoons sea salt
  • 1 teaspoons ground cumin
  • 1 teaspoons ground oregano
  • 1/4 teaspoons dried rosemary
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon fresh parsley finely chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dijon mustard
  • 6 sesame seed hamburger buns
  • 2 bell peppers yellow and red
  • 1 very large tomato thickly sliced into rounds

For the Tabbouleh:

  • 1 cup bulgur wheat
  • 1/2 cup fresh mint very finely chopped
  • 1/2 cup parsley very finely chopped
  • 1/2 cup red onion very finely chopped
  • 1/4 cup green onion very finely chopped
  • 1/2 cup tomato very finely diced
  • 1 cup cucumber very finely diced
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons olive oil

For the Mint Yogurt Sauce:

  • 1 cup Greek yogurt full fat
  • 3 cloves garlic minced
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh mint leaves very very finely chopped
  • 1 tablespoon dill very finely chopped
  • Salt and pepper to taste



  • Add the bulgar to a medium bowl. Pour 1 cup boiling water on top. Stir, cover with a kitchen towel, and allow it to sit for at least 1 hour to soften.
  • Meanwhile, prepare all the veggies for the tabbouleh and add them to a bowl. Set aside.
  • When the bulgur is ready combine with the veggies and rest of the ingredients, mix, and refrigerate until ready to use.

Yogurt Sauce:

  • Mix all the ingredients in a bowl. Cover and refrigerate until ready to use.

Lamb Burgers:

  • Preheat the grill to medium heat.
  • Add the ground lamb to a large bowl and add the sea salt and all spices, herbs, seasonings. Mix by hand to incorporate. Then divide the meat mixture into six equal portions and press into uniform, same size, patties.
  • Make sure to form the patties just a little larger than the width of the hamburger buns, because they will shrink after grilling.
  • Slice the bell peppers into rounds, same for the tomato.
  • Once the grill is hot, place the patties, bell pepper rings, and tomato rounds on the grill. Grill the lamb burgers for 3-4 minutes per side.
  • Grill the bell peppers and the tomato for 2 minutes per side.
  • Lightly grill the inside part of the buns, just to warm them up.


  • Spread the bottom of the bun with some of the Yogurt Sauce.
  • Top with a few slices of grilled bell pepper, followed by a lamb patty, next add the tomato round, more Yogurt Sauce. Add a few tablespoons of tabbouleh on top and cover with the bun top.
  • Serve immediately.



Calories: 512kcal | Carbohydrates: 50g | Protein: 43g | Fat: 16g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1225mg | Potassium: 987mg | Fiber: 8g | Sugar: 8g | Vitamin A: 2379IU | Vitamin C: 72mg | Calcium: 188mg | Iron: 7mg