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Moroccan Lamb Burgers With Mint Yoghurt Sauce


For The Burgers:

  • 500g organic ground lamb

  • 1 large yellow onion, finely minced (I pulse mine in the food processor several times)

  • 2 tsp turmeric

  • 1 tsp cumin

  • 1/2 tsp cinnamon

  • 1/2 tsp sea salt

  • 1/4 tsp black pepper

  • 1 egg, lightly beaten

  • 2 T chopped parsley

  • 5 gluten-free hamburger buns

For the Mint-Yogurt Sauce:

  • juice, 1/2 lemon

  • 2 T fresh mint, chopped

  • 1/2 cup greek yogurt

  • 1 garlic clove, minced

  • 1/2 tsp sea salt


  1. Make the Mint-Yogurt Sauce first by combining all ingredients and setting aside to let flavours meld.

  2. In a large bowl combine all ingredients for the burgers and using your hands mix until well-combined.

  3. Form lamb meat into 5 patties.

  4. Heat up a grill over med-high heat (alternatively you can cook in a pan or grill pan) and cook for 4-6 minutes on each side.

  5. Place each patty on a bun and top with a dollop of yogurt sauce and any additional toppings.

  6. Serve warm with a side salad


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