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Lamb Burgers

Photo: Jennifer Davick; Styling: Buffy Hargett
Hands-on time 30 mins
Total time 30 mins
Yield Makes 6 servings
Easy side: Serve this with tabbouleh salad. We tested with Near East Taboule Mix Wheat Salad.


  • 1 cup fat-free Greek yogurt
  • 1/2 cup grated cucumber
  • 1 teaspoon finely chopped fresh mint
  • 3 garlic cloves, pressed and divided
  • 1 3/4 teaspoons salt, divided
  • 2 pounds ground lamb
  • 1/4 cup minced red onion
  • 1/4 cup finely chopped fresh mint
  • 1 tablespoon finely chopped fresh oregano
  • 1 tablespoon whole grain mustard
  • 4 hamburger buns
  • Toppings: Bibb lettuce, sliced tomatoes, sliced red onion, dill pickle chips

How to Make It

  1. Preheat grill to 350° to 400° (medium-high) heat. Stir together first 3 ingredients, 1 pressed garlic clove, and 1/2 tsp. salt. Cover and chill until ready to serve.

  2. Gently combine lamb, next 4 ingredients, and remaining 2 pressed garlic cloves and 1 1/4 tsp. salt. Shape mixture into 6 (4-inch) patties.

  3. Grill patties, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Serve burgers on buns with yogurt sauce and desired toppings.