Move over beef – lamb deserves a place at the barbecue table too.
Fresh, vibrant and packed with flavour, this Mediterranean Lamb Burger is our take on elevating the humble burger into something a little more special. Combining cooling mint yoghurt, crisp cucumber ribbons, sweet pickled onions and bursts of juicy pomegranate, it's a burger that feels equally at home at a summer gathering, a relaxed weekend lunch or even a midweek treat.
At the heart of the dish is our Minted Lamb Burger. Made using quality lamb and seasoned with refreshing mint, they're a fantastic alternative to a traditional beef burger and pair beautifully with Mediterranean-inspired ingredients.
Served in toasted rosemary focaccia, this burger delivers smoky, herby, sweet and savoury flavours in every bite.
Ingredients (Serves 4)
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4 Eat Great Meat Minted Lamb Burgers
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2 large rosemary focaccia loaves, halved to make 4 burger buns
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1 large cucumber
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4 tbsp mint yoghurt or shop-bought raita
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1 jar pickled red onions
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Pomegranate seeds
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Small handful of fresh mint leaves
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Olive oil
Preparing the Cucumber Ribbons
Using a vegetable peeler, shave the cucumber lengthways into long ribbons.
Place them into a bowl and season lightly with a pinch of salt. Set aside for 10 minutes before gently patting dry with kitchen paper. This helps remove excess moisture while keeping them crisp and refreshing.
Mint Yoghurt or Raita?
We used a good quality shop-bought raita for convenience, but making your own mint yoghurt is incredibly simple.
Mix together:
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150g Greek yoghurt
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1 tbsp finely chopped fresh mint
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Squeeze of lemon juice
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Pinch of salt
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Freshly ground black pepper
Allow it to chill in the fridge while you prepare the remaining ingredients.
Cooking the Lamb Burgers
Cook the Minted Lamb Burgers on a preheated barbecue or grill over medium-high heat for approximately 4–5 minutes per side, or until cooked through and the internal temperature reaches 70°C.
Allow the burgers to rest for a couple of minutes before building.
Toasting the Rosemary Focaccia
Slice the focaccia into burger-sized portions and lightly brush the cut sides with olive oil.
Place them cut-side down on the barbecue or griddle for 1–2 minutes until lightly charred and warmed through.
Toasting the focaccia helps it hold together, adds a subtle smoky flavour and provides a welcome contrast to the cool yoghurt and juicy burger.
Building the Burger
Spread a generous spoonful of mint yoghurt onto the bottom half of the toasted focaccia.
Add a small nest of cucumber ribbons followed by the hot Minted Lamb Burger.
Pile on the pickled red onions before scattering over plenty of pomegranate seeds.
Finish with a small drizzle of extra yoghurt and garnish with a couple of fresh mint leaves.
Place the focaccia lid on top and serve immediately.
Serving Suggestions
This burger is delicious on its own, but works equally well alongside rosemary salted fries, a simple tomato salad or grilled halloumi.
It's proof that lamb can be every bit as exciting as beef when it comes to burgers, and once you've tried this combination, we think you'll be coming back for more.
This recipe is one of five dishes featured in our Summer BBQ Feast collection. Visit the main page to explore the full feast and discover more premium meat recipes.
