Spring lamb burgers

Spring lamb burgers





  • 700g lamb mince
  • 1 sprig rosemary
  • zest of 1 lemon
  • 2 cloves garlic, roughly chopped
  • ½ red onion


Mint-yoghurt sauce:

  • 1 garlic clove, minced finely
  • 1½ cups Greek-style yogurt
  • juice of ½ lemon
  • 1/3 cup mint leaves, chopped roughly



  • 2 small Lebanese cucumbers, sliced lengthwise
  • 2 tomatoes, sliced
  • 1 lettuce, washed and trimmed
  • 6 hamburger buns, rolls or flat Lebanese wraps
  • Butter for rolls


In a large bowl, mix together all the patty ingredients until completely combined. Shape into 6 patties.

Bring a frying pan, grill pan or barbecue to a medium to high heat and place the patties onto the cooking surface. Cook for 5 minutes on each side, or until cooked just through.

In the meantime, whisk together all the yogurt sauce ingredients and chill.

When the burgers are ready, serve in a buttered hamburger bun or in a warm Lebanese wrap with cucumber, lettuce, tomato slices and mint-yoghurt sauce.

Serving Suggestions


  • We are lucky enough to live near the world’s BEST delicatessen. The owner, Nazek makes the most amazing tabbouleh every day except Sunday (she deserves a break!). My husband loves it when I stuff this into wraps for him with these lamb burgers.
  • If you can’t find lamb mince, you can make your own by using boneless lamb rump, or something similar with a bit of fat in it, and then gently processing it until you have your own mince.
  • This recipe was created by Kristine Duran-Thiessen for Kidspot, New Zealand’s best recipe finder.

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