There is burgers and burger recipes out there but this lamb burgers are to absolutely die for. You’ll really need to take my word for it.
My mum’s recipe….
I have adapted slightly the recipe that my mum always used to make and she still does it the same to this day. They are goooood!! It’s a superb recipe and works every single time. The only difference is that she makes meatballs (chiftele) rather than burgers and she does not spice them up so much but… they’re simply the best.
I remember when I was pretty young ( in my teens to be more precise) I always used to have a go at her for adding potato (yes, you’ve seen it correctly- potato). She adds potato – the secret ingredient 😉
I now know pretty much as I knew it then that I was actually having a go at her for adding the potato mainly because I was lazy and not bothered to go and get the potatoes from the cellar having to peel and grate them. Kids, hey?!
It was all too much to ask when she could just make them plain and simple – meat and herbs, right? Ha ha. Well, not really, the potato addition makes quite a difference.
When it came to eating these burgers…. I literally couldn’t stop. They were that good. She was serving them sometimes with mashed potatoes and salad with rice or simply between two slices of bread.
Well, I wouldn’t do it any other way now and wouldn’t change a thing. These are too good to change anything about this recipe. I have added some flavours that I really love, that’s about it .
Preparation and tips
Lamb burgers can be grilled on a bbq or a griddle pan or fried in a little oil. They are super moist and so yummy, you’ll only need to try them to see for yourself.
This recipe makes 8 chunky burgers but can be made into meatballs (will make up to 40) or lamb kofta (this recipe will make approximately 16 kofta). It all depends on the size but just to have a rough idea. I love those kofta grilled on skewers too. Ideal for parties, gatherings or the meatballs to be added to some nice tomato base sauce, you name it.
Can these burgers be frozen?
Yes, absolutely yes ! Freeze them and used them later – these burgers can last up to a month in the freezer but when cooking them from frozen they need to be thowed properly. I always recommend to take them out of the freezer and place in the fridge the night before.
Can you use different meat?
Oh, yes, absolutely yes. I have made these with veal, beef, pork, turkey mince and even with mushrooms or tofu if you want to go vegan way.
Here are some other recipes you might like :
- grilled veggies and meat
- grilled Romanian sausages
- pork medallions with steamed grains and seasonal vegetables
For these burgers you cannot miss the buns, so here is the best homemade burger buns recipe to have these with.
To keep them low carbs, I do have them sandwiched between two grilled portobello mushrooms. Absolutely delicious!
Lets get these beautiful burgers made as I am pretty sure you feel really hungry now…
Homemade burgers with mint and cumin yogurt sauce
- griddle pan
- 500 g ground lamb I used 20% fat content
- 200 g ground beef I used 5% fat content 20 ml beer 4 tbs(optional
- 1/2 tsp soda bicarbonate * optional
- 1 tsp salt sea or Pink Himalayan
- 3 cloves garlic grated or finely chopped
- 2 potatoes small size
- 1 tsp rosemary dry or fresh finely chopped
- 1/4 tsp ground pepper
- 1/4 tsp cayenne pepper or chilli flakes
- 150 ml Greek yoghurt
- 1 tbsp lemon juice
- 1 tbsp mayo optional
- 2 tbsp fresh mint finely chopped
- 1/2 tsp cumin seeds slightly crushed or powder
- 1 tbsp tahini paste optional
- Peel and grate the potato. Use the small holes on grater.
- Grab a larger bowl, add the mince/ground meat (both lamb and beef). Add the salt, pepper, grated potato and garlic, chopped rosemary, chilli flakes soda bicarbonate and beer if you decide to use these. I strongly recommend you do.
- Mix nicely the meat with all the ingredients and set aside for a good few minutes. Make the burgers and place on a plate ready to be fried/grilled or barbecued.
- Take out a non stick frying pan or a griddle pan, add a dash of oil – I use oil spray generally and place 4 burgers in once the pan is nice and hot. Cook for 6-7 minutes or more if you make them very chunky.
- While these cook, make the sauce by mixing all the sauce ingredients (yoghurt, lemon juice, mayo, chopped fresh mint, cumin seeds or powder into a bowl. Mix well and it's ready to use.
- Enjoy these burgers with some nice homemade burger buns and some caramelised onions or even some grilled aubergine.
- time to cook the burgers will obviously vary depending on the size you have chosen to model these into, mine were pretty chunky 😉
- meat can be changed and varied between chicken, turkey or pork mince, mix it as you wish. They will not come out dry in any case as the soda bicarbonate will make them puffy and the potato will keep them juicy.
- go wild with spices and add whatever you may like – I like them this way as you want to feel the meat flavours and lamb is a beautiful meat to add too many spices to.