Lamb Burgers with Yogurt Sauce and Arugula

Lamb Burgers with Yogurt Sauce and Arugula deliver the kind of summer flavor that doesn't need extra fanfare. Grilled lamb patties seared to juicy perfection, a cool and tangy yogurt sauce, and peppery arugula come together for a fresh spin on a backyard favorite. No ketchup or pickles are needed—this bold flavor is built from the ground up.

Poolside, patio, or wherever the grill is fired up, these burgers belong in your hand. The rich, slightly gamey lamb pairs beautifully with the herbed yogurt, and the bitterness of the arugula balances every bite. It’s the kind of burger that feels effortless but tastes refined—ideal for warm summer days when you want something different but still easy to enjoy.

As with any standout recipe, the grill makes all the difference. American Made Grills are proudly built in the U.S.A., handcrafted from top-tier materials, for those who expect more from every cookout. Whether it's the Hybrid, Estate, or Atlas Series, our grills deliver unmatched performance, clean design, and the freedom to cook your way. Every model is made for those who want American luxury, built to last, and built to impress.

Ready to step beyond the standard burger? These lamb patties bring bold flavor and make the most of warm weather grilling—simple, satisfying, and perfect for long afternoons outside.

Serves 4

Lamb Burgers with Yogurt Sauce and Arugula

• 1¼ lb. ground lamb
• 1 lemon
• 2 garlic cloves
• 1 tsp. ground coriander
• 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• ¼ cup (packed) cilantro leaves with tender stems
• ½ cup plain whole-milk Greek yogurt
• 4 Tbsp. extra-virgin olive oil, divided
• 4 Tbsp. unsalted butter, room temperature
• 4 hamburger buns, preferably whole wheat
• 4 cups baby arugula

Lamb Burgers with Yogurt Sauce and Arugula

1. Using your hands, crumble 1¼ lb. ground lamb into small pieces into a large bowl, scattering in a single layer across the bottom and partway up the sides of the bowl. (This makes it easier to disperse the seasonings evenly without overworking the meat.) Using a Microplane, finely grate one lemon over the meat; set the lemon aside. Finely grate two garlic cloves into a bowl. Sprinkle in 1 tsp. of ground coriander, 1 tsp. of Diamond Crystal or ½ tsp. of Morton kosher salt, and ½ tsp. of freshly ground black pepper.
2. Finely chop ¼ cup (packed) cilantro leaves with tender stems and scatter half over the lamb. Set the remaining cilantro aside to make yogurt sauce. Toss ground lamb mixture with your hands just until combined—you don't want to overwork the meat mixture, otherwise it can become tough. Divide the meat into four equal portions. Hold one portion in the palm of your hand, then gently pat down to make a patty that's about ¾ inch thick and just a bit wider than your buns (if you have small hands, it might be easier to do this on a cutting board). Place a patty on a large plate and repeat with the remaining portions.
3. Spoon ½ cups plain whole-milk Greek yogurt into a measuring glass or small bowl. Cut the reserved lemon in half and squeeze the juice from one half into the yogurt. Add 2 tablespoons extra-virgin olive oil, ¼ teaspoon Diamond Crystal or Morton kosher salt, ¼ teaspoon freshly ground black pepper, and reserved cilantro. Using a small whisk or fork, mix until the oil is fully incorporated.
4. Heat a large cast-iron or stainless-steel skillet over medium heat on the grill or side burner. Spread 4 Tbsp. room-temperature unsalted butter over the cut sides of 4 hamburger buns, preferably whole wheat. Working in 2 batches, toast the buns, buttered side down, in the skillet until golden brown, about 3 minutes. Transfer to plates.
5. Increase heat to medium-high and add 1 Tbsp. of extra-virgin olive oil to the skillet. Once the oil begins to shimmer, arrange the lamb patties in the skillet and cook until a dark brown crust forms on the bottom side, about 5 minutes. Using a spatula, flip the burgers and cook until browned and an instant-read thermometer inserted into the center registers 135° for medium. Transfer to a plate and let rest for at least 5 minutes.
6. Place four cups of baby arugula in a clean large bowl. Drizzle the remaining one Tbsp. of extra-virgin olive oil over it, then squeeze the juice from the remaining lemon half over it. Season with the remaining ¼ tsp. of Diamond Crystal or Morton kosher salt and ¼ tsp. of freshly ground black pepper, and toss to combine.
7. Spread about one Tbsp. of yogurt sauce on the bottom half of each toasted bun. Top with a small handful of dressed arugula. Place patties on top of arugula. Spread one Tbsp. of yogurt sauce over patties and close up hamburgers. Serve with the remaining arugula salad alongside.

Taken from bonappetit.com