Greek Lamb Burgers with Tzatziki Sauce Recipe (2024)

FAQs

Why do my lamb burgers fall apart? ›

Excess fat will actually lead to your patties falling apart more - not less. You absolutely want fat in there (I like 85/15 but 80/20 lean/fat is good too) but the fat doesn't hold the meat together.

Shoulder ($6 to $10/pound)

Location: The front shoulder of the lamb. Fat Content: High. Flavor: Very well balanced with a large amount of fat, a bit of sour grassiness, and plenty or rich, deep lamb flavor. The equivalent of the beef chuck, it similarly is the best single-cut piece for making burger meat out of.

Shoulder meat is the preferred cut for ground lamb because it is lean, but you can also use leg meat. Be careful not to overwork ground lamb when you are forming patties or sausages. For the best flavor, ask a butcher to grind fresh lamb meat for you rather than buying pre-ground packaged lamb.

Lamb is loaded with vital proteins, just one 3 ounce serving of lamb meat contains over 23 grams of protein. Protein does so much for the body, including providing it with slow-burning, sustainable fuel. It also helps your body build, repair and maintain muscle mass. There are a lot of ways to use and cook lamb meat.

Add a raw egg and squish it into the meat with spices until it is well incorporated. Then make you patties. The egg acts as a binder but I all lo et the patties rest in the refrigerator for about 30 minutes. This should solve your problem.

Go easy on the shaping. When you're making your burgers, try not to manhandle them too much or else you'll end up breaking the meat into smaller pieces than you have to. We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible.

I love making these flavorful lamb burgers stuffed with creamy, delicious goat cheese. I use basil and oregano in mine, but feel free to use your favorite herbs and spices as this recipe is very forgiving. Serve on hamburger buns or pita bread with tzatziki sauce or on their own with a Greek salad.

Nutrition: Lamb is a nutrient-dense meat that is rich in protein, iron, and vitamin B12. It is also lower in fat than beef and has fewer calories. Versatility: Lamb is a versatile meat that works well in a variety of dishes, from meatballs and burgers to shepherd's pie and curry.

Bake until patties are well-browned and internal temperature is at least 165 degrees—25 to 30 minutes. Don't skip the olive oil; ground lamb tends to be very lean so it needs some fat to keep it juicy.

As with other ground meats, ground lamb is super easy and convenient to work with, ready to be packed with herbs and spices like cumin, coriander, cinnamon, oregano, paprika, parsley, mint, and more.

Is lamb meat expensive? ›

Lamb is priced similarly to beef and pork cuts but is still an economical dinner selection. The more inexpensive cuts of lamb tend to be shoulder chops, stew meat (kabobs), and ground lamb.

Lamb burgers can also be served medium or medium-rare just like a beef burger. Cook for 3-4 minutes if you prefer medium.

Lamb is an excellent source of Omega-3 fatty acids.

This issue is important because omega-3 fatty acids have an anti-inflammatory effect, while omega-6 is pro-inflammatory. Providing these two essential fatty acids are relatively balanced, they are both beneficial.

The most likely cause is that your meat is too lean. Fat is required to help hamburger hold together.

Whether boneless or bone-in, the perfect leg of lamb should be either oven-roasted until blushing pink on the inside (with an internal temp around 130°F) or roasted long and slow for several hours until the meat is very tender and falls apart to internal temp around 175°F (I often use the slow cooker for that).

Don't overcook: Ground lamb should be cooked to an internal temperature of 160°F. Overcooking can result in dry and tough meat. Add flavorings: Ground lamb can be a little gamey in flavor, so it's a good idea to add some flavorings to the meat.

Buy ground beef that is 80% meat and 20% fat.

The fat is what holds the meat together, so leaner meat will usually give you a hard time.