Home-made Lamb Burger with Tzatziki Sauce


“Man who invented the hamburger was smart; Man who invented the cheeseburger was a genius.” – Matthew McConaughey

Personally, I love a Greek-inspired Hamburger, however the 100% lamb patties are extremely rich.  I prefer to combine lamb mince with lean beef mince to even out the richness.

Here’s how to make restaurant-quality burgers at home, with your own Tzatziki sauce! Opa!

YIELD: 4 Burgers


For the Burger Patties:
1 Onion Finely chopped
250 g Lamb Mince  
250 g Lean Beef Mince  
2 Garlic Finely chopped
1 Egg  
1 teaspoon Cumin 5 ml
1 teaspoon Paprika (not smoked) 5 ml
¼ cup Mint Finely chopped
¼ cup Parsley Finely chopped
¼ teaspoon Salt Pinch
1 Tablespoon Oil (for cooking) 15 ml
To Build the Burger:
4 Burger Buns  
2 Tomatoes Sliced
½ Red Onion Sliced
4 Pickled Gherkins Sliced
For the Tzatziki Sauce:
¾ English Cucumber Peeled and sliced
1 teaspoon Sea Salt 5 ml
2 cloves Garlic Peeled & minced
1 teaspoon White Vinegar 5 ml
1 Tablespoon Extra Virgin Olive Oil 15 ml
2 cups Greek Yogurt 500 ml
¼ teaspoon Ground White Pepper  


For the Burger Patties:

  • In a large bowl combine the beef and lamb mince, finely chopped onion, finely chopped garlic, egg, cumin, paprika, finely chopped parsley, finely chopped mint, salt and pepper. Combine well.
  • Shape into patties and refrigerate until ready to cook.
  • Heat the oil in a frying pan to a medium heat and cook the patties for 7 to 10 minutes on each side or until cooked through.
  • Assemble the fresh ingredients for the burger.
  • Spread each top and bottom bun with Tzatziki sauce.
  • Stack your fresh ingredients and cooked patty on the dressed burger buns.

For the Tzatziki sauce:

  • Prepare the cucumber by peeling and deseeding the cucumber. Grate the cucumbers with a medium coarse grater.
  • Toss the grated cucumber with 1/2 teaspoon sea salt.
  • Transfer the salted and grated cucumber to a fine mesh strainer over a deep bowl to drain. Spoon the grated cucumber into a cheese cloth / muslin cloth or a double thickness napkin and squeeze dry. Set aside briefly.
  • In one large mixing bowl, place the minced garlic with remaining ½ teaspoon salt, white vinegar, and extra virgin olive oil. Mix to combine.
  • Add the grated cucumber to the large bowl with the garlic mixture. Stir in the yogurt and white pepper. Combine thoroughly. Cover tightly and refrigerate for a couple of hours.
  • When ready to serve, stir the tzatziki sauce to refresh and add dollops of the sauce onto the burgers.


  • For best taste and texture, cover Tzatziki sauce tightly and refrigerate for a couple of hours before use.
  • It’s best to store Tzatziki in the fridge in a tightly-covered glass container, and use within 2 to 4 days.




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