Any burger should be moist, juicy and flavorful. These lamb burgers are that, plus so much more, especially with the addition of the beef which adds a little more fat for keeping the burger juicy and tender. I have tried this recipe with just lamb alone, but I prefer adding a little beef to enhance it. But I have found that you have to be careful about over-mixing the two meats, because it can affect the texture by making it more dense. This burger reminds me of eating a traditional gyro with the combination of the lamb & beef flavor along with the fresh Tzatziki sauce. I like to serve this burger on either a toasted bun or grilled pita bread.
Lamb Burgers
Print recipeIngredients
- 1 1/2 Pounds Ground Lamb
- 1/2 Pound Ground Beef
- 1 1/2 Tablespoons Dried Oregano
- 4 Cloves Fresh Garlic (finely chopped)
- 2 Teaspoons Salt
- 1 Teaspoon Black Pepper
Note
I love Tzatziki served on this burger, see recipe below.
Directions
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Place all ingredients in a bowl and gently mix together. |  |
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Cover with plastic wrap and store in refrigerator for at least an hour, four hours would be better. |  |
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Grill on medium high heat for 2 1/2 to 3 minutes per side for medium rare. |  |
Tzatziki
Ingredients
- 2 Cups Greek Yogurt
- 2 Cups Cucumber (shredded)
- 1/2 Cup Mint (Fresh)
- 1/4 Cup Lemon juice (freshly squeezed)
- 4 Cloves Garlic (finely chopped)
- 1 Tablespoon Olive Oil
- 1 Tablespoon Salt
Directions
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Shred cucumbers and add 1 tablespoon of salt. Place in strainer for 30 minutes. |  |
| In a bowl mix together yogurt, mint, lemon juice, garlic & olive oil. | |
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After 30 minutes squeeze out any excess liquid out of the cucumbers and add them to yogurt mixture. Salt to taste. |  |
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Cover with plastic wrap and place in refrigerator for at least four hours before using. After four hours remove plastic wrap and serve. |  |
