Mediterranean Lamb Burgers
Juicy lamb burgers loaded with zucchini, garlic, fresh herbs, and warm Mediterranean spices, then topped with cool tzatziki, crisp cucumber, ripe tomato, and red onion on a soft brioche bun.
Servings 4 servings
Calories 510
Equipment
- Box grater
- Large mixing bowl
- Grill or grill pan or large skillet
- tongs
- Clean kitchen towel or paper towels
Ingredients
For the Burgers
- 1 lb ground lamb
- 1 medium zucchini shredded and squeezed dry (about ¾ cup/75g after squeezing)
- 2 cloves garlic grated
- 1 teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh mint chopped
For Serving
- 4 brioche burger buns
- ½ cup tzatziki
- ½ English cucumber thinly sliced
- 1 large tomato sliced
- ¼ red onion thinly sliced
Instructions
Instructions
- Start by shredding the zucchini using a box grater. Wrap the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink or a bowl to remove as much liquid as possible. Measure out ¾ cup (75g) of the squeezed zucchini.
- In a large bowl, combine the ground lamb, squeezed zucchini, garlic, oregano, cumin, salt, pepper, parsley, and mint. Mix gently with your hands until everything is evenly distributed. Divide the mixture into four equal portions and shape into patties about ¾-inch (2cm) thick. Press a shallow indentation into the center of each burger with your thumb.
- Heat a grill, grill pan, or large skillet over medium-high heat. Cook the burgers for 4 to 5 minutes per side, or until well browned on the outside and cooked to your preferred doneness. Transfer to a plate and let them rest for 5 minutes.
- If desired, lightly toast the brioche buns. Spread tzatziki on the bottom half of each bun. Top with a lamb burger, followed by sliced cucumber, tomato, and red onion. Add another dollop of tzatziki to the top bun, then serve immediately.
Notes
Erren's Top Tips
- Squeeze every bit of moisture from the zucchini. This is the biggest secret to burgers that hold together beautifully.
- Mix the meat gently—overworking ground lamb can make the burgers dense.
- Press a small thumbprint into each patty before cooking to prevent puffing.
- Let the burgers rest for 5 minutes so the juices redistribute.
- Toast the buns for extra texture and to keep them from becoming soggy.
Variations & Add-Ins
- Add crumbled feta cheese to the burger mixture.
- Swap the brioche bun for warm pita bread.
- Top with roasted red peppers or grilled eggplant.
- Add sliced avocado for extra creaminess.
- Serve over a Greek salad instead of on a bun for a lighter meal.
- Sprinkle with extra fresh herbs before serving.
Storage & Freezing
Refrigerate: Store cooked burgers in an airtight container for up to 3 days. Freeze: Freeze uncooked patties between sheets of parchment paper for up to 3 months. Reheat: Warm gently in a skillet over medium heat or in a 325°F oven until heated through. Meal Prep: Assemble toppings separately and build burgers just before serving for the freshest texture.Nutrition
Calories: 510 | Carbohydrates: 29g | Protein: 25g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 88mg | Sodium: 1017mg | Potassium: 587mg | Fiber: 2g | Sugar: 7g | Vitamin A: 810IU | Vitamin C: 20mg | Calcium: 153mg | Iron: 4mg