This Mediterranean-inspired Lamb Burger features a juicy, spiced lamb patty served on a toasted brioche bun with cool, creamy tzatziki and vibrant mint pesto. Layered with fresh spinach and crisp cucumber ribbons, it’s a gourmet burger full of bold flavor and refreshing contrast—perfect for summer grilling or elevated weeknight dinners.
Why You’ll Love This Recipe
This lamb burger is a flavorful departure from the ordinary, combining warm spices with cooling, herbaceous elements for a well-balanced bite. The rich lamb is enhanced by the smoky paprika and cumin, while the tzatziki and mint pesto provide brightness and complexity. Easy to prepare and full of fresh ingredients, this burger is both elegant and satisfying.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the lamb patty:
- 1 lb ground lamb
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
For the mint pesto:
- 1 cup fresh mint leaves
- 1/2 cup parsley
- 1/4 cup walnuts
- 1 garlic clove
- Juice of 1/2 lemon
- 1/4 cup olive oil
- Salt to taste
For the tzatziki:
- 1/2 cup Greek yogurt
- 1/4 cup cucumber, grated and drained
- 1 garlic clove, minced
- 1 teaspoon lemon juice
- Salt to taste
To assemble:
- 4 brioche burger buns
- Fresh spinach leaves
- Thin cucumber ribbons
- Olive oil for cooking
Directions
- In a bowl, combine ground lamb, garlic, cumin, paprika, salt, and pepper. Mix well and shape into 4 equal patties.
- Heat a skillet or grill pan over medium-high heat. Lightly drizzle with olive oil and cook the patties for 4–5 minutes per side, or until desired doneness. Let rest briefly.
- To make the mint pesto, place mint, parsley, walnuts, garlic, lemon juice, olive oil, and salt into a food processor. Blend until smooth.
- For the tzatziki, combine Greek yogurt, grated and drained cucumber, garlic, lemon juice, and salt. Stir well and refrigerate until ready to use.
- Lightly toast the brioche buns.
- Spread a layer of tzatziki on the bottom half of each bun. Add spinach leaves and cucumber ribbons, then top with a lamb patty. Spoon over mint pesto and finish with more tzatziki if desired.
- Cap with the top bun and serve immediately.
Servings and timing
This recipe yields 4 burgers. Total preparation and cooking time is approximately 30 minutes, making it suitable for a quick gourmet dinner or lunch.
Variations
- Spicy version: Add a pinch of chili flakes or chopped jalapeño to the lamb mixture.
- Different herbs: Substitute basil or cilantro in the mint pesto for a unique twist.
- Cheese option: Add a slice of feta or goat cheese to each burger for extra richness.
- Lettuce wrap: Serve the burger in large lettuce leaves instead of buns for a low-carb version.
- Grilled version: Cook the lamb patties on an outdoor grill for added smoky flavor.
storage/reheating
Cooked lamb patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a preheated oven at 350°F (175°C) until warmed through. Tzatziki and mint pesto can be stored separately in the refrigerator for up to 3 days. Assemble the burgers just before serving for the best texture and flavor.
FAQs
Can I use ground beef instead of lamb?
Yes, ground beef can be used, though the flavor will differ. For a similar richness, opt for ground beef with at least 80% lean meat.
How do I prevent the lamb patties from falling apart?
Avoid overmixing the meat, and ensure the patties are well-shaped and chilled before cooking if needed.
Can I make the pesto and tzatziki in advance?
Yes, both can be made up to one day ahead and stored in the refrigerator in airtight containers.
What is the best way to toast brioche buns?
Toast the buns on a dry skillet or under the broiler for 1–2 minutes until lightly golden.
Are there nut-free alternatives to the pesto?
You can substitute sunflower seeds or omit the nuts entirely. Use breadcrumbs for added texture if desired.
Can I grill the lamb patties?
Yes, these patties are excellent on a grill. Use medium-high heat and cook for the same duration as on a skillet.
What type of yogurt is best for tzatziki?
Full-fat Greek yogurt is ideal for its creamy texture and tangy flavor.
Can I freeze lamb burger patties?
Yes, the uncooked patties can be frozen for up to 1 month. Thaw in the refrigerator before cooking.
How do I make cucumber ribbons?
Use a vegetable peeler to slice the cucumber lengthwise into thin ribbons.
Is this recipe suitable for meal prep?
Yes, the components can be prepared ahead of time and assembled when ready to eat. Keep each element stored separately for best results.
Conclusion
This Lamb Burger with Tzatziki and Mint Pesto brings together bold Mediterranean flavors in a handheld, satisfying meal. Juicy, spiced lamb, creamy yogurt sauce, herbaceous pesto, and crisp greens offer a perfect balance of texture and taste. Whether for a special weekend meal or an elevated weekday dinner, this burger is sure to impress with every bite.
Print
Lamb Burger with Tzatziki and Mint Pesto
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 burgers
- Category: Main Course
- Method: Grilling or Pan-Frying
- Cuisine: Mediterranean
- Diet: Halal
Description
Galette d’agneau juteuse nichée dans un pain brioché moelleux, garnie de tzatziki crémeux, de légumes verts frais, de rubans de concombre et d’un pesto à la menthe et aux herbes – un burger gastronomique irrésistible d’inspiration méditerranéenne.
Ingredients
- Pour le steak haché d’agneau :
- 1 lb d’agneau haché
- 1 gousse d’ail hachée
- 1/2 cuillère à café de cumin moulu
- 1/2 cuillère à café de paprika fumé
- Sel et poivre au goût
- Pour le pesto à la menthe :
- 1 tasse de feuilles de menthe fraîche
- 1/2 tasse de persil
- 1/4 tasse de noix
- 1 gousse d’ail
- Jus d’1/2 citron
- 1/4 tasse d’huile d’olive
- Sel au goût
- Pour le tzatziki :
- 1/2 tasse de yaourt grec
- 1/4 tasse de concombre, râpé et égoutté
- 1 gousse d’ail hachée
- 1 cuillère à café de jus de citron
- Sel au goût
- Pour assembler :
- 4 pains à burger briochés
- Feuilles d’épinards fraîches
- Rubans fins de concombre
- Huile d’olive pour la cuisine
Instructions
- Dans un bol, mélanger l’agneau haché, l’ail, le cumin, le paprika, le sel et le poivre. Bien mélanger et façonner en 4 galettes égales.
- Faire chauffer une poêle ou un gril à feu moyen-vif. Arroser légèrement d’huile d’olive et cuire les galettes 4 à 5 minutes de chaque côté, ou jusqu’à la cuisson désirée. Laisser reposer.
- Pour le pesto à la menthe, mélangez la menthe, le persil, les noix, l’ail, le jus de citron, l’huile d’olive et le sel dans un robot culinaire. Mixez jusqu’à obtenir une consistance lisse.
- Pour le tzatziki, mélangez le yaourt grec, le concombre, l’ail, le jus de citron et le sel dans un petit bol. Réservez au réfrigérateur jusqu’à utilisation.
- Faites légèrement griller les pains briochés.
- Pour assembler, étalez une couche de tzatziki sur la moitié inférieure de chaque pain. Ajoutez des feuilles d’épinards, des rubans de concombre, un steak haché, une généreuse cuillerée de pesto à la menthe et plus de tzatziki si vous le souhaitez. Recouvrez du pain.
- Servir immédiatement.
Notes
- Utilisez de l’agneau haché de haute qualité pour une meilleure saveur.
- Laissez refroidir le tzatziki pendant au moins 15 minutes pour un meilleur développement des saveurs.
- Pour plus de croquant, ajoutez des oignons rouges finement tranchés ou des oignons marinés.
Nutrition
- Serving Size: 1 burger
- Calories: 540
- Sugar: 4g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg
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