The Best Lamb Burgers I’ve Ever Made



I’ve made my fair share of lamb burgers in my day – but I have to admit that my variation on Michael Psilakis’s Lamb Burger is the BEST lamb burger I’ve ever eaten. In less than an hour, I whipped these together for my mother, our guests Debbie and Andrew and served with grilled flatbread and a simple Greek salad. Exceptionally good and exceptionally simple.

I’m convinced the combination of ground lamb and ground pork makes a big difference in the richness of the burger. Other contributions were freshly crushed fennel seed and the most potent cumin I’ve ever owned that was given to me by friend Jessica who picked it up in Israel (is that even legal?)

I whipped together a simple yogurt sauce to accompany the burgers and served grilled Nazareth Bread Company flatbread (brushed with olive oil and seasoned with very fine salt).

You’ve really got to try these this summer! With a good red wine, great friends and the smell of freshly cut grass – it’s the good, good life.

Best Lamb Burger I’ve Ever Made, adapted from Michael Psilakis


  • Kosher salt and cracked black pepper
  • 1 pound, ground lamb
  • 1/2 pound, ground pork
  • 2 tablespoon Dijon mustard
  • 1 teaspoon ground coriander
  • 2 tablespoon finely chopped parsley
  • 2 tablespoon finely chopped dill
  • 2 scallion, green part only, finely chopped
  • 1 Garlic clove, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground fennel

In a bowl, combine the chopped grilled onion, lamb, pork, mustard, coriander, parsley, dill, scallion, and garlic. Season liberally with kosher salt and pepper. With clean hands, combine the mixture evenly and divide in quarters. Form quarters into thick, flattened disks. Brush the burgers lightly with olive oil and season with kosher salt and pepper. Grill to your desired doneness. Serve with a traditional bun or grilled flatbread!

Lamb Burger Yogurt Topping:

Combine 6 ounces Greek Yogurt with 3 ounces crumbled feta, 1 minced scallion, a splash of champagne vinegar and salt and pepper.


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