grilled lamb burgers with pickled onions


  • 1/2 red onion, thinly sliced

  • 6 Tablespoon lime juice

  • 1/2 Teaspoon kosher salt

  • 1/2 Teaspoon raw cane sugar

  • 1 Cup Yogurt, Greek

  • 2 Tablespoon lemon juice

  • 1 Clove garlic, minced

  • 2 Tablespoon Finely Chopped Herbs, such as mint, dill, parsley

  • 1/2 Teaspoon kosher salt

  • 1 Tablespoon olive oil

  • 1/2 red onion, finely diced

  • 1 Pound Lamb, ground

  • 8 Ounce ground pork

  • 3 Tablespoon Fresh Mint, minced

  • 2 Tablespoon Fresh Dill, Minced

  • 3 Tablespoon parsley, minced

  • 4 Clove garlic, minced

  • 1 1/2 Teaspoon ground cumin

  • 1 Teaspoon ground coriander

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon freshly ground black pepper

  • 6 buns

  • 1 Tomatoes, sliced

  • As Needed Seedless Cucumber, Peeled and Cut Into 1/2" Pieces

  • As Needed butter lettuce




To Pickle the Onions: Place the onion, lime juice, salt and sugar in a small bowl. Stir to combine, cover and let sit at room temperature for about 2 hours to soften. Refrigerate until ready to use.


To make the 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.


To 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.


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.


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.


When ready to cook, set the temperature to High and preheat, lid closed for 15 minutes.


Place the burgers on the grill and cook until well-browned, about 2 to 3 minutes per side for medium-rare, or about 5 minutes per side for well done.


Transfer burgers to a plate to rest for 5 minutes before serving.


Place burgers on buns and top with a generous dollop of herbed yogurt sauce and some pickled onions.


Add lettuce, sliced tomatoes or cucumbers if desired. Serve immediately. Enjoy!

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