Close Out The Summer Grilling Season in Style With This Lamb Burger

By Dennis Prescott |
Stacked, Lamb Burger Halloumi, burger, lamb

© Dennis Prescott

As we creep ever closer to the end of summer and we try to keep our collective summer grilling game jacked to 100, it's freeing to mix up those weeknight go-to classics with an unexpected curve ball. And one of my favorite curve balls is a juicy, cooked-to-perfection lamb burger. The flavor and texture combo of fresh lamb, crispy halloumi, pickled red onions, and tzatziki is a total knockout, and a guaranteed happy inducing handheld delight. 

Lamb Burgers with Halloumi, Pickled Red Onions, and Tzatziki 

Makes 4 burgers


Lamb burgers patties;

  • 1 1/2 pounds ground lamb 
  • 1 clove of garlic, minced fine
  • 1/2 teaspoon crushed coriander seeds
  • 1/2 teaspoon red chili flakes
  • 1 tablespoon fresh mint, diced fine
  • Sea salt and pepper
  • 1 tablespoon olive oil 
  • 1 tablespoon butter

Pickled Red Onions;

  • 1 medium red onion, peeled and sliced into half moons
  • 1/2 teaspoon sugar
  • 1/2 teaspoon sea salt
  • 3/4 cup apple cider vinegar
  • 1 clove of garlic, sliced

For assembly;

  • 9 ounces halloumi, sliced into 8 1/2-inch pieces
  • 1 avocado, peeled and sliced
  • 1/2 cup prepared tzatziki sauce
  • 4 burger-sized lettuce leaves
  • 4 brioche buns, halved and toasted


First, prepare the red onions:

Place onions in a colander and blanch them with about 3 cups of boiling water for 2-3 minutes. In a small bowl combine the vinegar, sugar, and salt, and stir until dissolved. Add the blanched onions to the vinegar along with the garlic, and give everything a good mix. Let the onions hangout on the counter for about 30 minutes. (Onions will store well in an airtight container in the fridge for 1 week). 

For the burgers:

Combine the lamb, garlic, coriander seeds, chili flakes, and mint in a large bowl and mix well. Divide the meat into 4 equal portions and shape each into burger patties, slightly larger than the width of the brioche buns. Season both sides of each burger patty with salt and pepper. 

Heat a large non-stick skillet (or grill, if that's your jam) over medium heat. When hot, add the halloumi and fry for 45 seconds to 1 minute per side, or until golden brown and crispy. Remove and set aside. 

Add the olive oil and butter to the pan. When melted, add the burger patties and fry for 4 to 5 minutes per side, until crispy on the outside and cooked to perfection on the inside. Juicy, delicious perfection.

Build the burgers with 2 tablespoons of tzatziki, a few avocado wedges, a burger patty, 2 slices of halloumi, some pickled red onions, and fresh lettuce. 


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