Lamb Burgers with Yogurt Dill Sauce

2 lbs. ground lamb (have butcher grind a 2 ½ -3 lb. boneless lamb shoulder)
1 T. minced garlic
1 tsp. Kosher salt
¼ tsp. ground black pepper
½ cup minced onion
¼ cup chopped fresh mint leaves or 1 T. dried mint
2 T. chopped fresh oregano or 2 tsp. dried oregano
1 large egg

In a medium bowl, combine all ingredients for burgers. Mix well and form into 8 patties, ½” thick and 3” in diameter. Heat grill to medium or heat a 10” skillet with 1 T. olive oil.

Grill burgers or fry in skillet for 4-5 minutes per side. Burgers should be slightly pink in center.

Yogurt Dill Sauce:

  • 8 oz. container plain yogurt
  • 1 T. dried dill weed
  • 1 T. sugar
  • ½ tsp. salt
  • ¼ tsp. ground white pepper
  • 2 T. chopped onion
  • 2 T. chopped fresh mint leaves or 2 tsp. dried mint

    Combine all ingredients in a bowl. Refrigerate until ready to serve. Can be made a day ahead.


  • 4 pita bread rounds, cut into halves to form a pocket
  • 2 large tomatoes, chopped
  • 1 onion, thinly sliced
  • 1 green pepper, thinly sliced
  • Yogurt Dill Sauce

    Place a burger in pita pocket. Tuck in some tomatoes, onion and green pepper. Drizzle about 2 T. dill sauce on top. Serve at once.

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