Skip to Main Content
  • Start Enjoying Wood-Fired Flavor Today With 0% APR  |Learn More
Grilled Lamb Burgers With Pickled Onions

Grilled Lamb Burgers With Pickled Onions

By This content is no longer available.

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 Minutes

Cook Time

10 Minutes

Pellets

Hickory

Ingredients

This recipe serves:

4

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
main
6 buns, for serving
1 sliced tomato, for serving
Sliced cucumber, for serving
Butter lettuce, for serving

Steps

  • 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

    00:15

  • 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

    00:12

  • 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!

My Notes


In order to add notes for this recipe, you must log in or create an account.