Lamb Burgers with Goats Cheese and Mint Sauce

Burgers are one of the simplest ways to serve up a powerful mouthful of flavour, and lamb is one of my favourite meats to work with.  It has a real richness that marries beautifully with those bright, fresh flavours.  This recipe puts it with the incredibly refreshing combo of mint, yoghurt and cucumber, while flavouring the meat itself with a few bright spices.


  • Minced Lamb (about 100g per burger)
  • Red Onion
  • Cumin Seeds
  • Paprika
  • Onion powder
  • Salt
  • Pepper
  • Cranberry Sauce

For the Sauce

  • Yoghurt
  • Cucumber
  • Soft Goats Cheese (small log)
  • Mint Sauce
  • Burger buns
  • Dressings


  • Finely chop about 1/4 red onion per burger and mix in a bowl with lamb and the spices.  These are to taste, but I suppose I used around 1 teaspoon paprika and then half a teaspoon each of the rest to make 2 burgers.
  • Shape into patties and rest in the fridge – if they’re cooler when they cook it allows you to get that crisp and caramelised outside without overcooking the middle.
  • In a bowl combine equal amounts of yoghurt and goats cheese with around 1/4 amount of mint sauce and a handful of diced cucumber.
  • Fry your patties in a little oil over a high heat while toasting your buns.

  • Dress the buns by spreading some cranberry sauce on the bottom half and adding any vegetables (onion, tomato etc) you want.
  • Gently place your patties on top, and then spoon over your goats cheese yoghurt.



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