The mint yogurt sauce is optional, but it’s really good and ready in minutes. The leftovers are great - almost as good as the freshly cooked burgers. When I tire of beef burgers like these baked hamburgers, I make bison burgers, turkey burgers, or lamb burgers. Lamb has a distinct, bold flavor that I deeply enjoy. Beef is delicious, but its flavor profile is tame compared with lamb. The bold flavor of these burgers is perfectly complemented by the mint yogurt sauce. It’s a great combination of flavors and textures - the warm, juicy burgers and the cool, creamy sauce.
Ingredients
Serving Suggestions
I usually serve lamb burgers on a plate, topped with a dollop of mint yogurt sauce. Sometimes, I make cloud bread to serve as a low-carb bun.
For the sauce:
Greek yogurt: I use plain full-fat yogurt. Fresh mint leaves: They add wonderful flavor to the sauce. Fresh lemon juice: Freshly squeezed is best. Minced garlic: Mince it yourself (the tasty option) or use the stuff that comes in a jar (the easy option). Kosher salt and black pepper: I use Diamond Crystal Kosher Salt and freshly ground black pepper.
Prepare the sauce. First, process the sauce’s ingredients in your food processor and set it aside. Make the patties. Mix the burger ingredients and form the mixture into patties. Serve. Serve the burgers with the sauce. As for sides, these burgers go well with any of the following:
Tomato salad Creamy cucumber salad Zucchini fries Jicama fries Israeli salad Cucumber tomato salad Homemade coleslaw
In the photo below, you can see them topped with sauteed onions and served with harissa, roasted red onions, and roasted zucchini.
Storing Leftovers
Recipe Card
You can freeze the leftovers for up to three months, but you should only freeze the burgers, not the yogurt sauce.
