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Bring bold Mediterranean flavor to burger night with this quick, juicy dinner that’s easy enough for weeknights and impressive enough for guests.
Know Before You Scroll
Ground lamb, zucchini, garlic, parsley, mint, oregano, cumin, brioche buns, tzatziki, cucumber, tomato, and red onion.
Juicy, savory lamb burgers with fresh herbs, warm Mediterranean spices, cool creamy tzatziki, and crisp vegetables.
Box grater, large mixing bowl, grill or grill pan or large skillet, tongs, and a clean kitchen towel or paper towels.
Squeeze as much moisture as possible from the shredded zucchini before mixing so the burgers stay juicy and hold together well.
Shred the zucchini, slice the toppings, and mix the burger patties up to a day ahead, then keep everything refrigerated separately until dinner.
Use ground beef or turkey instead of lamb, swap parsley or dill for the mint, or serve on pita bread or lettuce wraps instead of brioche buns. Greek yogurt sauce works if you do not have tzatziki.
In The Test Kitchen
Ground lamb has plenty of flavor on its own, but it can dry out if you are not careful. After several rounds of testing, I found that adding shredded zucchini was the secret to burgers that stay incredibly juicy without tasting like vegetables. Fresh parsley and mint brighten the rich lamb, while oregano and cumin add classic Mediterranean flavor. Finished with cool tzatziki and crisp vegetables, these burgers taste fresh, hearty, and perfect for grilling season—or anytime you are craving something different from a traditional beef burger.
Ingredient Notes
Look for ground lamb that is around 80–85% lean for juicy burgers with plenty of flavor.
Ground beef, turkey, or a beef-lamb blend all work well.
Small to medium zucchini have fewer seeds and less moisture.
Finely grated yellow squash works just as well.
A combination of parsley and mint gives the burgers their bright, authentic Mediterranean flavor.
Use all parsley if you do not enjoy mint, or substitute fresh dill.
Fresh herb section in the produce department.
Thick Greek-style tzatziki adds the perfect cool, creamy finish.
Plain Greek yogurt mixed with grated cucumber, garlic, and lemon makes a quick homemade version.
Refrigerated deli or specialty cheese section.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
Prepare the Zucchini
Grate the zucchini, then squeeze out as much liquid as possible using a clean kitchen towel. The drier the zucchini, the juicier your burgers will be without becoming soft.
Mix the Burger Base
Combine the lamb, zucchini, garlic, herbs, and seasonings until just mixed. Be gentle so the burgers stay tender and juicy.
Shape the Patties
Divide into four patties and press a shallow indentation into the center of each one so they cook evenly without puffing up.
Cook Until Nicely Browned
Cook over medium-high heat until both sides develop a deep golden crust and the burgers are cooked to your preferred doneness. Let them rest for five minutes before serving.
Build the Burgers
Spread tzatziki onto toasted brioche buns, add the lamb burger, then layer with cucumber, tomato, red onion, and another spoonful of tzatziki before serving.
Serves 4 servings
Instructions
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Start by shredding the zucchini using a box grater. Wrap the shredded zucchini in a clean kitchen towel or several layers of paper towels and squeeze firmly over the sink or a bowl to remove as much liquid as possible. Measure out ¾ cup (75g) of the squeezed zucchini.
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In a large bowl, combine the ground lamb, squeezed zucchini, garlic, oregano, cumin, salt, pepper, parsley, and mint. Mix gently with your hands until everything is evenly distributed. Divide the mixture into four equal portions and shape into patties about ¾-inch (2cm) thick. Press a shallow indentation into the center of each burger with your thumb.
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Heat a grill, grill pan, or large skillet over medium-high heat. Cook the burgers for 4 to 5 minutes per side, or until well browned on the outside and cooked to your preferred doneness. Transfer to a plate and let them rest for 5 minutes.
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If desired, lightly toast the brioche buns. Spread tzatziki on the bottom half of each bun. Top with a lamb burger, followed by sliced cucumber, tomato, and red onion. Add another dollop of tzatziki to the top bun, then serve immediately.
Erren’s Top Tips
- Squeeze every bit of moisture from the zucchini. This is the biggest secret to burgers that hold together beautifully.
- Mix the meat gently—overworking ground lamb can make the burgers dense.
- Press a small thumbprint into each patty before cooking to prevent puffing.
- Let the burgers rest for 5 minutes so the juices redistribute.
- Toast the buns for extra texture and to keep them from becoming soggy.
Variations & Add-Ins
- Add crumbled feta cheese to the burger mixture.
- Swap the brioche bun for warm pita bread.
- Top with roasted red peppers or grilled eggplant.
- Add sliced avocado for extra creaminess.
- Serve over a Greek salad instead of on a bun for a lighter meal.
- Sprinkle with extra fresh herbs before serving.
Storage & Freezing
Refrigerate: Store cooked burgers in an airtight container for up to 3 days.
Freeze: Freeze uncooked patties between sheets of parchment paper for up to 3 months.
Reheat: Warm gently in a skillet over medium heat or in a 325°F oven until heated through.
Meal Prep: Assemble toppings separately and build burgers just before serving for the freshest texture.
FAQs
Why add zucchini to lamb burgers?
Zucchini adds moisture without making the burgers heavy. Once squeezed dry, it helps keep the lamb juicy while remaining virtually undetectable in the finished burger.
Why do my lamb burgers fall apart?
Too much moisture or overhandling the meat are the most common causes. Be sure to squeeze the zucchini thoroughly and mix the ingredients gently.
Can lamb burgers be a little pink?
Yes. Lamb is often served slightly pink in the center, provided it is cooked to your preferred level of doneness using good food safety practices.
Can I grill these instead of using a skillet?
Definitely. A medium-high grill creates excellent caramelization while keeping the inside juicy.
What cheese goes well with Mediterranean lamb burgers?
Feta, halloumi, goat cheese, or even a mild provolone all pair wonderfully with the Mediterranean flavors.
Can I make these gluten-free?
Yes. Simply use your favorite gluten-free burger buns or serve the burgers over salad or in lettuce wraps.