Minted Lamb Burgers

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  • Level: Easy
  • Total: 34 min
  • Prep: 20 min
  • Cook: 14 min
  • Yield: 6 servings
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For the burgers:

1 bunch fresh mint leaves, about 1 cup leaves

1 cup pitted black olives

1/2 red onion, quartered

1 cup bread crumbs

1 1/2 pounds ground lamb

6 hamburger buns

Cucumber-Chile Salad, optional, recipe follows

Chile Cucumber Salad:

3 shallots, finely sliced

1 large cucumber, peeled, seeded, quartered and finely sliced

2 garlic cloves, crushed and roughly chopped

2 fresno chiles, red jalapenos, seeded and finely chopped

1 tablespoon finely grated ginger

4 tablespoons rice vinegar

Coarse salt and freshly ground black pepper


  1. Preheat the grill to medium.
  2. Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare.
  3. Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve.

Chile Cucumber Salad:

  1. Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste.
  2. Yield: 6 servings
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Bobby Flay

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