Grilled Mediterranean Lamb Burger with Mint Yogurt Sauce

This Lamb Burger recipe delivers juicy, tender burgers with bold, memorable flavor. Seasoned with a fragrant lamb spice blend and cooked to a perfect sear, these burgers are a creative twist on the classic—ideal for backyard cookouts, weeknight dinners, or any time you want something different and delicious.

Why this lamb burger is the best

When I first discovered a New Zealand–inspired spot in downtown San Diego, I was immediately hooked on one menu item: a simple yet distinctive lamb burger. This recipe is a faithful, home-ready take on that flavor profile. It keeps the core appeal—rich, savory lamb—while layering on toppings that create an exciting balance of sweet, tangy, and creamy notes.

The result is a burger that feels gourmet yet approachable. Below are the key reasons this lamb burger stands out and why it’s worth adding to your regular rotation.

A bold mix of flavors. Ground lamb has a naturally rich and slightly gamey taste that pairs beautifully with herbs and warm spices. Toppings like mint jelly and pickled beets add brightness, while blue cheese and garlic aioli lend creamy, savory depth. Together they create a complex, satisfying bite.
Quick and adaptable. The patties come together in minutes and take less than 15 minutes to cook. The recipe is easy to customize—swap cheeses, change the sauce, or try different bread—and still get a standout burger every time.
A refreshing twist on burger night. If you’re tired of the same beef burgers, lamb brings a new flavor that’s both elegant and homey. It’s a simple way to elevate a regular meal into something special.

Ingredients

Below are the main ingredients and the topping components that make these lamb burgers memorable. Exact amounts are listed in the recipe card further down.

Ground lamb — choose good-quality ground lamb for the best flavor and texture.
Lamb seasoning — a homemade blend of dried herbs and spices (garlic, coriander, black pepper, rosemary, thyme, and a touch of mint) complements the lamb’s natural character.
Brioche or other hamburger buns — brioche adds a buttery richness, but use any sturdy bun you prefer.

Toppings

These toppings recreate the copycat burger flavors that inspired this recipe. They’re optional, and you can mix and match to suit your taste.

Pickled beets — bright and tangy; use sliced or matchstick-style beets.
Mint jelly — a classic pairing with lamb that adds a sweet, fresh contrast.
Blue cheese crumbles — creamy and pungent; feta is a good substitute if you prefer milder tang.
Garlic aioli — easy store-bought option or make your own: combine 5 crushed garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 3/4 cup mayonnaise.
Lettuce — butter lettuce, romaine, or your favorite leaf for crunch.
Tomato and red onion — fresh slices complete the build.

Instructions

Follow these steps for reliably juicy, flavorful lamb burgers. Visual references are provided in the photos below; the recipe section includes full measurements and timing.

lamb burger patties on a white cutting board

Prepare the patties. In a large bowl, mix the ground lamb with the lamb seasoning until evenly combined. Divide into four equal portions and form into patties about 1/2 inch thick. Make a shallow indentation in the center of each patty with your thumb to help them cook flat.
Grill the burgers. Preheat a grill to medium-high. Place the patties on the hot grates and cook about 4–5 minutes per side, or until the internal temperature reaches 150°F (measured with an instant-read thermometer).
Add the cheese. During the final minute of cooking, sprinkle about 1/8 cup blue cheese crumbles on each patty so they start to soften and melt slightly. Remove the patties and let them rest for 3–5 minutes.
Assemble the burgers. Toast the buns on the grill until lightly browned. Spread garlic aioli on the bottom bun, add lettuce, tomato, and red onion, then the lamb patty. Top the patty with mint jelly and pickled beets, place the top bun on, and serve immediately.

Ways to serve the burger

This lamb burger is a versatile base—once you have the seasoned patties ready, the finishing touches can take the sandwich in many directions. Try these serving ideas to discover your favorite variation.

Greek-style: Serve the patty in warm pita with tzatziki, chopped cucumber and tomato salad, and crumbled feta in place of blue cheese.
BBQ lamb burger: Melt Swiss cheese on the patties and top with a tangy white or smoky barbecue sauce and crispy fried onions for texture.
Mushroom Swiss: Sauté mushrooms and caramelized onions, melt Swiss cheese over the patty, and finish with a swipe of mustard or garlic aioli for a rich, savory version.

Recipe tips

Let the burgers rest. After cooking, allow the patties to rest 3–5 minutes before assembling. Resting redistributes juices so the burger stays moist and prevents the buns from becoming soggy.
Start with a hot grill. A properly heated grill gives a nice sear while keeping the interior juicy. Aim for medium-high heat (about 350–400°F).
Don’t press the patties while cooking. Pressing forces out juices and dries the burger. Flip only once if possible for the best results.
No grill? Use a skillet. A cast-iron or heavy skillet over medium-high heat works well—cook for about 4–5 minutes per side.
Storage: Refrigerate leftovers in an airtight container for up to 5 days. Reheat on a grill or in a skillet for a few minutes per side.

What to serve with it

These sides complement the rich flavors of the lamb burger—choose one or a couple to make a satisfying meal.

Crispy Baked Sweet Potato Fries

Air Fryer Onion Rings

Truffle Fries

Cheesy Grilled Potatoes

Lamb Burger

Juicy, herb-seasoned lamb patties topped with blue cheese, mint jelly, and pickled beets for a bold and memorable burger experience.

Servings: 4 burgers

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Author: Whitney Bond

Ingredients

1 1/2 pounds ground lamb
2 tablespoons lamb seasoning (homemade blend of garlic, coriander, black pepper, rosemary, thyme, and mint)
1/2 cup pickled beets, matchstick sliced
1/2 cup mint jelly
1/2 cup blue cheese crumbles
1/2 cup garlic aioli (or mayonnaise)
4 leaves lettuce
1 tomato, sliced
1/2 red onion, thinly sliced
4 brioche buns or hamburger buns

Instructions

Preheat a grill to medium-high heat.
Combine ground lamb and lamb seasoning. Divide into four 6-ounce patties and press a shallow indentation into the center of each.
Grill the patties 4–5 minutes per side, until they reach 150°F internal temperature.
During the last minute, top each patty with about 1/8 cup blue cheese. Remove and let rest while toasting the buns.
Spread garlic aioli on the bottom bun, layer lettuce, tomato, and red onion, add the patty, then top with mint jelly and pickled beets. Close the bun and serve immediately.

Notes

To make garlic aioli: combine 5 crushed garlic cloves, 1 tablespoon lemon juice, 1/2 teaspoon Dijon mustard, 1/2 teaspoon salt, and 3/4 cup mayonnaise.

Nutrition Facts (per serving)