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Grilled Lamb Burgers With Pickled Onions

Grilled Lamb Burgers With Pickled Onions

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You don’t need a roasting spit to make this wood-fired take on Greek-style lamb. Pickled onions, homemade tzatziki sauce and fresh ground lamb round out this savory, gyro-inspired burger.

Prep Time

30 Min

Cook Time

10 Min




This recipe serves:


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Units of Measurement:
Pickled Onions
1/2 red onion, thinly sliced
6 Tablespoon lime juice
1/2 Teaspoon kosher salt
1/2 Teaspoon raw cane sugar
Herbed Yogurt Sauce
1 Cup Greek yogurt
2 Tablespoon lemon juice
1 garlic clove, minced
2 Tablespoon Finely Chopped Herbs, such as mint, dill, parsley
1/2 Teaspoon kosher salt
Lamb Burgers
1 Tablespoon Olive oil
1/2 red onion, finely diced
1 Pound ground lamb
8 Ounce ground pork
3 Tablespoon finely chopped mint
2 Tablespoon finely chopped dill
3 Tablespoon finely chopped parsley
4 garlic cloves, minced
1 1/2 Teaspoon ground cumin
1 Teaspoon ground coriander
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
6 buns, for serving
1 sliced tomato, for serving
Sliced cucumber, for serving
Butter lettuce, for serving


  • 1

    Make the pickled onions. In a small bowl, add the onion, lime juice, salt, sugar, and stir to combine. Cover and let sit at room temperature for about 2 hours to soften. Refrigerate until ready to use.

  • 2

    Make the herbed yogurt sauce. In a small bowl, stir together the yogurt, lemon juice, garlic, herbs, and 1/2 tsp salt. Adjust the salt to taste. Cover and refrigerate until ready to serve, or for up to 2 days.

  • 3

    Make the lamb burgers. In a small skillet over medium heat, warm the olive oil. Add the onion and cook, stirring frequently until softened, about 7 minutes. Transfer to a small plate to cool.

  • 4

    In a large bowl, combine the lamb, pork, mint, dill, parsley, garlic, cumin, coriander, salt, pepper, and cooled onions. Gently mix with your hands. Do not overwork the meat.

  • 5

    Divide the mixture into 6 equal balls. Press into patties and transfer to a parchment-lined baking sheet. If not cooking immediately, cover and refrigerate for up to 8 hours.

  • 6

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F / 260 ˚C


  • 7

    Insert the probe horizontally into the center of the burger patty. Place the burgers directly on the grill grates. Close the lid and cook until well-browned the internal temperature reaches 160°F, or desired doneness, 4-6 minutes per side.

    500 ˚F / 260 ˚C

    160 ˚F / 71 ˚C


  • 8

    Remove the burgers from the grill, and let rest for 5 minutes before serving. Place the lamb burgers on buns and top with a generous dollop of herbed yogurt sauce, and pickled onions. Add lettuce, sliced tomatoes, and cucumbers, as desired. Serve immediately. Enjoy!

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