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Grilled Lamb Burgers With Pickled Onions

30

10

Hickory

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.

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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

  • 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.

    • 1/2 red onion, thinly sliced

    • 6 Tablespoon lime juice

    • 1/2 Teaspoon Kosher salt

    • 1/2 Teaspoon raw cane sugar

  • 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.

    • 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

  • 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.

    • 1 Tablespoon Olive oil

    • 1/2 red onion, finely diced

  • 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.

    • 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

  • 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

  • 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

    160 ˚F

  • 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!

    • 6 buns, for serving

    • 1 sliced tomato, for serving

    • Sliced cucumber, for serving

    • Butter lettuce, for serving

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