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Spicy Lamb Burgers

Spicy Lamb Burgers

Spice up your grill game with Spicy Lamb Burgers featuring tzatziki and tomato jam. Bold flavors meet easy prep in this must-try recipe.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 burgers
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 500 g ground lamb (10% fat)
  • 1 red onion finely chopped
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • to taste salt and pepper
  • 4 burger buns
  • 1 leaf lettuce leaves
  • 1 tomato sliced
  • 1 slice red onion sliced
  • 4 tomatoes diced
  • 2 tbsp apple cider vinegar
  • 2 tbsp sugar
  • 1 clove garlic minced
  • 1 tsp mustard seeds
  • ½ tsp chili flakes (adjust to taste)
  • 200 g Greek yogurt
  • ½ cucumber grated and drained
  • 1 clove garlic minced
  • ½ lemon juice
  • to taste salt and pepper

Equipment

  • Skillet or Grill
  • Saucepan
  • Mixing Bowl
  • Grater
  • Sharp Knife

Method
 

  1. Combine diced tomatoes, apple cider vinegar, sugar, minced garlic, mustard seeds, and chili flakes in a saucepan to make the spicy tomato jam. Bring to a boil and simmer until thickened.
  2. Grate cucumber for the tzatziki, squeeze out excess moisture, and mix it with Greek yogurt, minced garlic, lemon juice, salt, and pepper. Refrigerate to let flavors meld.
  3. In a large bowl, mix ground lamb, chopped red onion, minced garlic, cumin, paprika, salt, and pepper. Form into four burger patties.
  4. Cook the patties in a skillet or grill over medium-high heat for 5–6 minutes per side until cooked through.
  5. Toast the burger buns, spread tzatziki on the bottom, layer with lettuce, lamb patty, tomato slice, and red onion. Top with spicy tomato jam and the top bun.

Nutrition

Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 28gSaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2.5mg

Notes

For added flavor, use fresh spices and avoid stale ones. If ground lamb is unavailable, lean beef or turkey can be used as substitutes. Keep the tzatziki and tomato jam in the fridge for a few days if you have leftovers. To not experience overcooking, aim for medium-rare or medium doneness with the lamb.
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