There’s something wildly satisfying about sinking your teeth into a burger that breaks all the rules—in the best way possible. This Lamb Burger Recipe does exactly that. Forget the average beef patty.
Here, rich, tender ground lamb gets a savory upgrade with garlic, rosemary, and thyme, creating a juicy bite that feels both rustic and gourmet. It’s a weeknight meal that tastes like a backyard grill-out—without the fuss.
These burgers have become a regular in my house, especially when I want something hearty yet slightly elevated. One summer evening, after an impromptu BBQ with friends, I threw these together with what I had on hand—fresh herbs from the garden and a craving for something different. Let’s just say… they didn’t last long.
To keep things cool and balanced, I love pairing these with my tangy Tzatziki Sauce or a chilled glass of Fresh Watermelon Lemonade. The contrast between the warm spices and refreshing sides is pure magic.
High in protein and rich in flavor, lamb is also naturally leaner than many people think—packed with nutrients like B12 and zinc. According to the USDA, lamb delivers 25g of protein per 3 oz. serving, making it a power-packed alternative to beef.
These burgers aren’t just delicious—they’re a small twist on the familiar, and sometimes, that’s exactly what we need.
Why I Love This Recipe (And You Will Too!)
- I love how fast it comes together – I can go from craving to eating in under half an hour, which is ideal on busy nights.
- The fresh herbs make all the difference – Rosemary and thyme elevate the flavor to something truly memorable.
- It feels indulgent but keeps me full and fueled – With all that protein, I stay satisfied longer and snack less later.
- The mayo-Dijon combo adds the perfect creamy kick – It ties everything together without overpowering the lamb.
- It’s endlessly customizable – I’ve served this with feta, grilled onions, even tzatziki—every version is a win.
Lamb Burger Recipe
Equipment
- Mixing bowl
- Grill pan or skillet
- Spatula
- Knife
- Cutting Board
- Measuring spoons
- Toaster or oven (for toasting buns)
Ingredients
- 1 pound ground lamb
- 1 tablespoon garlic powder
- 1 4-inch sprig rosemary, chopped
- 4 sprigs thyme chopped
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 4 hamburger buns split and toasted
- 4 thick slices tomato
- 1 cup baby mixed salad greens
Instructions
- In a bowl, mix ground lamb, garlic powder, chopped rosemary, thyme, salt, and pepper.
- Form into 4 equal-sized burger patties.
- Heat a grill pan over medium heat and cook patties for 5-6 minutes per side, or until done.
- Toast hamburger buns until golden and warm.
- Mix mayonnaise and Dijon mustard in a small bowl.
- Spread the mayo-Dijon mix on each toasted bun.
- Layer with a lamb patty, tomato slice, and mixed salad greens.
- Top with the bun and serve hot.
Nutrition Info:
| Nutrition | Value |
| Calories | 580kcal |
| Carbohydrates | 35g |
| Protein | 35g |
| Fat | 33g |
| Sugar | 6g |
| Sodium | 570mg |
Next-Level Tips From My Kitchen To Yours!
- Don’t overwork the meat – Gently mix your herbs and seasonings into the lamb just until combined. Over-mixing compresses the texture and can make your patties dense and tough.
- Chill before grilling – After shaping, pop the patties in the fridge for 15–20 minutes. This helps them firm up so they hold their shape better on the grill or skillet.
- Go easy on the salt early – Salt draws out moisture, so it’s best to season just before cooking. That way, you keep the burgers juicy and flavorful without drying them out.
- Use a mix of fresh and dried herbs if needed – If you’re short on fresh rosemary or thyme, a half-and-half mix still works. Dried herbs are more concentrated, so adjust the quantity.
- Don’t press the patties while cooking – This squeezes out flavorful juices and steams the burger instead of searing it. Let it sizzle and flip just once for the best crust.
- Rest the patties after cooking – Give them 3–4 minutes to rest before serving. This locks in the juices and makes every bite more satisfying.
- Upgrade the buns – Lightly buttering the buns before toasting adds richness and helps prevent sogginess when the condiments hit.
Quick Questions?
Q: Can I use ground beef instead of lamb?
Ans: Yes, but lamb has a unique, rich flavor that beef can’t quite match. For a closer taste, try mixing beef with ground lamb.
Q: How do I prevent the lamb burgers from drying out?
Ans: Don’t overcook them and handle the patties gently. Adding a bit of fat or mayonnaise helps keep them juicy too.
Q: Can I prepare the patties ahead of time?
Ans: Absolutely! Form the patties, then refrigerate for up to 24 hours before cooking to help them hold their shape.
Q: What’s a good side to serve with lamb burgers?
Ans: Fresh salads, roasted veggies, or even a refreshing drink like [Fresh Watermelon Lemonade] complement lamb burgers perfectly.
Q: How can I make this recipe spicier?
Ans: Add finely chopped chili peppers or a pinch of cayenne to the lamb mixture for a nice heat boost.
