Susan Jung's recipes

Quick recipe for lamb burger with mint yogurt

PUBLISHED : Thursday, 01 November, 2012, 12:00am
UPDATED : Tuesday, 07 April, 2015, 2:06pm

Minced lamb burgers take only a few minutes to cook so they're still pink inside. If you prefer, shape the meat mixture into small, slightly flattened meatballs and pan-fry them before stuffing them into toasted pita bread and adding cucumber-mint yogurt, red onion and chopped tomatoes.


350-400 grams minced lamb, preferably leg or shoulder

1 medium shallot, minced

Fine sea salt and ground black pepper

2 hamburger buns

Oil for greasing the skillet

For the cucumber-mint yogurt

200 grams plain, whole-milk yogurt

½ Japanese cucumber

Fresh mint leaves, roughly chopped

A pinch of ground cumin

A pinch of paprika

Sliced red onions

Rocket leaves

  • Mix the lamb with the shallot, then season to taste with salt and pepper.
  • Shape the mixture into two patties large enough to fit the hamburger buns.
  • Place on a plate lined with cling film, cover with a second sheet of cling film, then refrigerate while preparing the cucumber-mint yogurt.
  • Peel the cucumber then cut it in half lengthwise and remove the seeds. Cut the cucumber into 5mm dice then mix it with the yogurt, mint, cumin and paprika.
  • Heat a grill pan (preferably cast-iron) or a skillet over a high flame. When the pan is hot, brush lightly with cooking oil.
  • Carefully place the lamb patties in the pan then cook for about two minutes on each side, or until done to your liking.
  • Toast the hamburger buns.
  • When the lamb is ready, place it on the lower half of the bun.
  • Spoon some yogurt mix onto the meat and add the sliced red onions and rocket. Add the top half of the bun and serve.

Susan Jung