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Grilled Lamb Burgers With Pickled Onions

Amanda Haas

Grilled Lamb Burgers With Pickled Onions

Prep Time



Cook Time




4 - 6




What's this?

You don’t need a roasting spit to make this wood-fired take on Greek-style lamb. Pickled onions, homemade tzatziki sauce and fresh ground lamb round out this savory, gyro-inspired burger.


  • 1/2 red onion, thinly sliced

  • 6 Tablespoon lime juice

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon raw cane sugar

  • 1 Cup Yogurt, Greek

  • 2 Tablespoon lemon juice

  • 1 Clove garlic, minced

  • 2 Tablespoon Finely Chopped Herbs, such as mint, dill, parsley

  • 1/2 Teaspoon kosher salt

  • 1 Tablespoon olive oil

  • 1/2 red onion, finely diced

  • 1 Pound Lamb, ground

  • 8 Ounce ground pork

  • 3 Tablespoon Fresh Mint, minced

  • 2 Tablespoon Fresh Dill, Minced

  • 3 Tablespoon parsley, minced

  • 4 Clove garlic, minced

  • 1 1/2 Teaspoon ground cumin

  • 1 Teaspoon ground coriander

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

  • 6 buns

  • 1 Tomatoes, sliced

  • As Needed Seedless Cucumber, Peeled and Cut Into 1/2" Pieces

  • As Needed butter lettuce


  • 1

    To Pickle the Onions: Place the onion, lime juice, salt and sugar in a small bowl. Stir to combine, cover and let sit at room temperature for about 2 hours to soften. Refrigerate until ready to use.
  • 2

    To make the Yogurt Sauce: In a small bowl, stir together the yogurt, lemon juice, garlic, herbs, and 1/2 tsp salt. Adjust the salt to taste. Cover and refrigerate until ready to serve, or for up to 2 days.
  • 3

    To make the lamb burgers: In a small skillet over medium heat, warm the olive oil. Add the onion and cook, stirring frequently until softened, about 7 minutes. Transfer to a small plate to cool.
  • 4

    In a large bowl, combine the lamb, pork, mint, dill, parsley, garlic, cumin, coriander, salt, pepper, and cooled onions. Gently mix with your hands. Do not overwork the meat.
  • 5

    Divide the mixture into 6 equal balls. Press into patties and transfer to a parchment-lined baking sheet. If not cooking immediately, cover and refrigerate for up to 8 hours.
  • 6

    When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.
  • 7

    Place the burgers on the grill and cook until well-browned, about 2 to 3 minutes per side for medium-rare, or about 5 minutes per side for well done.
  • 8

    Transfer burgers to a plate to rest for 5 minutes before serving.
  • 9

    Place burgers on buns and top with a generous dollop of herbed yogurt sauce and some pickled onions.
  • 10

    Add lettuce, sliced tomatoes or cucumbers if desired. Serve immediately. Enjoy!