Organic Lamb Burger with Fresh Mint Yogurt and Quinoa

This dish is a favorite of mine because it is packed with flavor and low on carbohydrates. The addition of quinoa adds so many nutrients and lots of fiber. I love lamb!!
  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Inactive: 5 min
  • Cook: 40 min
  • Yield: 4 servings
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1 cup dry quinoa

1 pound ground organic lamb meat

2 teaspoons ground cumin

Pinch cayenne pepper

1 clove garlic, minced

1 egg

1 small Spanish onion or 1/2 large, diced small


2 tablespoons vegetable oil

1 cup 0-percent-fat Greek yogurt

2 tablespoons fresh mint, chopped


  1. Rinse the quinoa in a large fine mesh strainer with cold water, then transfer to a small saucepan. Cover with 2 cups cold water, bring to a boil, and then reduce to a low simmer and cook for 15 to 20 minutes. Remove from the heat, fluff with a fork and let cool before mixing into the lamb.
  2. Mix together the quinoa, lamb, cumin, cayenne, garlic, egg, onions and some salt in a large bowl until the mixture comes together and is smooth. Form the mixture into 4 balls, flatten down into patties and place on baking sheets.
  3. Heat a large nonstick saute pan over high heat for 1 minute, and then add the oil. Cook the patties until browned, 3 minutes per side, and then cover and cook over low heat for 10 to 12 minutes.
  4. Mix together the yogurt and mint in a separate bowl and season with salt.
  5. To plate the dish, place the lamb burger over your favorite salad or I recommend a fresh tomato puree. Top each with a dollop of the mint yogurt and serve.
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