Greek Lamb Burgers with Mint Yoghurt


  • 500g of Lamb Mince
  • 2 Cloves of Garlic, Minced
  • 1 Shallot, Minced
  • 1 Teaspoon of Dried Oregano
  • 5g of Fresh Mint Leaves
  • 5g of Fresh Rosemary
  • 1 Teaspoon of Fresh Lemon Zest
  • 1/4 Cup of Ground Almonds (30g)
  • 40ml of Unsweetened Almond Milk
  • Coarse Salt & Pepper

For the Mint Yoghurt:

  • 5g of Fresh Mint Leaves
  • 150g of Greek Yoghurt
  • Juice of 1 Lemon
  • 1 Tablespoon of Olive Oil
  • Coarse Salt & Pepper

These burgers have so much flavour and they only take a few minutes to pull together. The mint yoghurt is the perfect accompaniment and you can add any other additions you like, grilled aubergines and peppers are particularly delicious. If possible (and weather permitting!) do them on the barbeque for even more flavour. I like to double the recipe and keep them for lunches, they taste amazing cold.

Greek Lamb Burgers 5 Greek Lamb Burgers 1

Add the lamb to a large bowl with the minced garlic, diced shallot and dried oregano.

Finely chop the mint and rosemary and zest the lemon. Add it all to the bowl.

In a small bowl, combine the almond milk and ground almonds and mix. Then add the mixture to the large bowl with a good pinch of coarse salt and pepper.

Use your hands to mix everything together well. Use damp hands to shape the mixture into patties.

Weather permitting, use a barbeque if you can! Otherwise, heat a large pan on medium-high heat and add a little olive oil. When it’s hot add the burgers and cook for a few minutes each side until crisp and cooked to your liking.

While they’re cooking, make the mint yoghurt. Finely chop the mint and add it to a small bowl with all of the other ingredients then mix well.

Serve the burgers with a big dollop of mint yoghurt.