Gluten-Free Grilled Lamb Burgers

6 servingsmediumGreek
Grilled Lamb Burgers with Homemade Tzatziki and Arugula

Juicy ground lamb patties seasoned simply and grilled to perfection, topped with refreshing homemade tzatziki made from strained yogurt, cucumber, garlic scapes, and mint. The creamy, herb-flecked sauce provides a cooling contrast to the rich lamb, while peppery arugula adds freshness. These Mediterranean-inspired burgers are perfect for summer grilling or when you want to your burger game beyond beef. The tzatziki requires advance planning as the yogurt needs to strain for several hours, but the extra step creates an authentically thick, restaurant-quality sauce.

Gluten-FreeNut-Free

Ingredients

6 servings
  • 1 ½ cups sheep's milk yogurt, or whole milk yogurt
    Greek yogurt1:1

    Use thick Greek yogurt to skip straining step

  • 1 small kirby cucumber
    regular cucumber1:1

    Remove more seeds from regular cucumbers

  • 2 garlic scapes, finely chopped
    garlic cloves2 scapes = 1 clove

    Regular garlic works but lacks the mild complexity

  • 1 tablespoon mint, chopped
  • 1 lime
  • 2 pounds ground lamb, or mutton
    ground beef1:1

    Traditional but less Mediterranean flavor

  • 6 English muffins
    burger buns1:1

    Any sturdy bun works for serving

  • 2 cups baby arugula
  • salt
  • freshly ground black pepper

Instructions

  1. 1

    Place yogurt in cheesecloth-lined strainer set over bowl and strain in refrigerator to thicken

  2. 2

    Finely dice cucumber and transfer to colander

  3. 3

    Season cucumber with salt and let drain

  4. 4

    Transfer drained cucumber to bowl and add strained yogurt, garlic scapes, mint, and lime zest and juice

  5. 5

    Season tzatziki with salt and pepper

  6. 6

    Divide lamb into six patties

  7. 7

    Heat grill pan or cast-iron skillet over medium-high heat

  8. 8

    Add patties to dry pan without crowding

  9. 9

    Cook for 3 to 4 minutes per side for medium-rare

  10. 10

    Remove from heat and let rest

  11. 11

    Repeat with remaining patties

  12. 12

    Serve on toasted English muffins with tzatziki and arugula

Tips

Tip 1

Strain the yogurt for the full 4 hours to achieve the proper thick consistency for authentic tzatziki.

Tip 2

Don't skip salting and draining the cucumber - this removes excess moisture that would make the tzatziki watery.

Tip 3

Let the cooked patties rest for 5 minutes to allow juices to redistribute for maximum flavor.

Good to Know

Storage

Store assembled burgers covered in refrigerator for up to 2 days. Tzatziki keeps for up to 3 days refrigerated.

Make Ahead

Make tzatziki up to 1 day ahead - flavors improve with time. Form patties up to 4 hours ahead and refrigerate.

Serve With

Serve immediately while burgers are warm. Toast English muffins just before assembling for best texture.

See pairing guide →

Common Mistakes

Watch

Don't press down on patties while cooking to avoid losing juices

Watch

Avoid overcooking lamb as it becomes tough and dry quickly

Substitutions

English muffins→
burger buns1:1

Any sturdy bun works for serving

sheep's milk yogurt→
Greek yogurt1:1

Use thick Greek yogurt to skip straining step

Full guide →
garlic scapes→
garlic cloves2 scapes = 1 clove

Regular garlic works but lacks the mild complexity

Full guide →
ground lamb→
ground beef1:1

Traditional but less Mediterranean flavor

Full guide →
kirby cucumber→
regular cucumber1:1

Remove more seeds from regular cucumbers

Find more substitutions →

FAQ

Can I make the tzatziki without straining the yogurt?

Yes, use thick Greek yogurt instead of regular yogurt to skip the straining step. The sauce won't be quite as thick but will still be delicious.

What if I can't find garlic scapes?

Substitute 1 minced garlic clove for every 2 garlic scapes. Garlic scapes have a milder, sweeter flavor than regular garlic.

How long will leftover tzatziki keep?

Tzatziki will keep in the refrigerator for up to 3 days. The flavors actually improve after the first day as ingredients meld together.