Easy Kosher Lamb Burgers With Fresh Mint (No Yogurt)

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I’ve been making lamb burgers for years, and they’re honestly one of my favorite ways to switch up our usual dinner routine. There’s something about ground lamb that just works so well in burger form. It’s got this rich, slightly gamey flavor that pairs perfectly with fresh herbs and Mediterranean-inspired seasonings.

Why Lamb Makes Perfect Burgers

The key to great lamb burgers is not to overthink them. I learned this the hard way after making overly complicated versions that masked the beautiful lamb flavor. Now I keep it simple with just garlic, fresh mint, a touch of cumin, and good seasoning. The mint really brightens everything up and cuts through the richness of the lamb nicely.

Instead of the traditional mint yogurt sauce (which wouldn’t be kosher with meat), I make a fresh mint and parsley relish that’s just as refreshing. It’s got lemon juice, olive oil, and a pinch of sumac for that tangy kick. You could also serve these with tahini sauce or just a simple squeeze of lemon.

The Fresh Mint Relish Secret

These burgers are perfect for summer grilling, but they work great in a cast iron pan too. I like to serve them on toasted pita or brioche buns with some sliced cucumber and red onion. They’re fancy enough for company but easy enough for a weeknight dinner when you want something different from the usual chicken or beef.

Easy Kosher Lamb Burgers With Fresh Mint (No Yogurt) - Mediterranean recipe
I've been making lamb burgers for years, and they're honestly one of my favorite ways to switch up our usual dinner routine. There's something about ground lamb that just works so well in burger form. It's got this rich, slightly gamey flavor that pairs perfectly with fresh herbs and Mediterranean-inspired seasonings. The key to great lamb burgers is not to overthink them. I learned this the hard way after making overly complicated versions that masked the beautiful lamb flavor. Now I keep it simple with just garlic, fresh mint, a touch of cumin, and good seasoning. The mint really brightens everything up and cuts through the richness of the lamb nicely. Instead of the traditional mint yogurt sauce (which wouldn't be kosher with meat), I make a fresh mint and parsley relish that's just as refreshing. It's got lemon juice, olive oil, and a pinch of sumac for that tangy kick. You could also serve these with tahini sauce or just a simple squeeze of lemon. These burgers are perfect for summer grilling, but they work great in a cast iron pan too. I like to serve them on toasted pita or brioche buns with some sliced cucumber and red onion. They're fancy enough for company but easy enough for a weeknight dinner when you want something different from the usual chicken or beef.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Calories: 385
Ingredients Method Notes

Ingredients
  

For the Burgers
  • 1.5 pounds ground lamb
  • 3 cloves garlic minced
  • 3 tablespoons fresh mint finely chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 tablespoons olive oil for cooking
For the Mint Relish
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons lemon juice fresh
  • 3 tablespoons olive oil extra virgin
  • 1/4 teaspoon sumac optional
  • 1/4 teaspoon kosher salt
For Serving
  • 4 pita breads or burger buns
  • 1 cucumber sliced
  • 1/2 red onion thinly sliced

Method
 

Prepare the Relish
  1. In a small bowl, combine the chopped mint, parsley, lemon juice, olive oil, sumac (if using), and salt. Stir well and set aside to let the flavors meld.
Make the Burgers
  1. In a large bowl, gently combine the ground lamb, minced garlic, chopped mint, cumin, salt, and pepper. Don't overmix or the burgers will be tough.
  2. Divide the mixture into 4 portions and shape into patties about 3/4 inch thick. Make a small indent in the center of each patty with your thumb to prevent puffing.
  3. Heat olive oil in a large cast iron skillet or grill pan over medium-high heat. You can also use an outdoor grill.
  4. Cook the burgers for 3-4 minutes per side for medium, or until they reach your desired doneness. Lamb is safe to eat at 145°F internal temperature.
  5. Remove from heat and let rest for 2-3 minutes.
Assemble and Serve
  1. Warm the pita breads or toast the burger buns if desired.
  2. Place each burger on a pita or bun and top with the mint relish, cucumber slices, and red onion.
  3. Serve immediately while the burgers are still warm.

Notes

The mint relish can be made up to 2 hours ahead and kept covered at room temperature. If you can't find sumac, add an extra squeeze of lemon juice. These burgers also work great stuffed into pita pockets with the relish and vegetables.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 385
% Daily Value*
Total Fat 27g 35%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 2g 7%
Total Sugars 3g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.
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