Spring Lamb Burgers with Herby Tahini Sauce

As the weather warms up and the first greens of spring start appearing at the market, my kitchen focus shifts toward brighter, fresher flavors. While we all love a classic beef burger, there is something uniquely "spring" about a lamb burger.

With Orthodox Easter falling on April 12 this year, lamb is on everyone’s mind. It is a traditional staple for Greek celebrations, but you don’t need a holiday to enjoy it. Lamb is a fantastic canvas for the herbs that are just starting to pop up, like mint, dill, and parsley.

Why lamb?

Lamb brings a deeper, slightly earthy flavor that stands up well to bold, fresh ingredients. While beef is a classic, lamb naturally leans into Mediterranean and Middle Eastern flavor profiles, making it the perfect canvas for fresh herbs like mint, dill, and parsley.

When should I season the meat?

Avoid mixing salt into the ground meat before forming patties. Salt dissolves muscle proteins, which can give the burger a rubbery, sausage-like texture. For a tender, crumbly burger, always season the outside of the patty liberally right before it hits the heat.

How to prevent the burgers from shrinking

Ground meat contracts as it cooks. To ensure the patty fits the bun, form your patties about an inch wider than the bun itself. Also, I like to put the patties in the refrigerator about 15 to 30 minutes before cutting to solidify the fat so it doesn't spread as quickly.

How to prevent the burger from puffing up and looking like meatballs

Use your thumb to create a shallow indentation (a dimple) in the center of each raw patty. As the meat expands during cooking, the center will rise to meet the edges, resulting in a perfectly flat, even burger instead of a dome.

Internal temperature and doneness

Aim for 145–150 degrees Fahrenheit for medium-rare to medium (USDA recommends 160 degrees Fahrenheit for ground meats for safety, but many chefs stop cooking at 145 degrees knowing the temperature will continue to rise slightly off the heat). Rest burgers 10 minutes after cooking to redistribute juices.

The sauce that brings it all together

The real star of these burgers is the herby tahini sauce. It’s creamy, bright, and packed with fresh flavor from lemon and herbs. It balances the richness of the lamb and ties everything together.

Lamb burgers with herby tahini sauce

Yield: Makes 4 burgers

Time: About 20 minutes

Ingredients

For the burgers

• 2 pounds ground lamb 
• 1/4 red onion (around 3 ounces), finely grated
• 2 garlic cloves, finely grated
• 4 teaspoons oregano, dried
• 1 teaspoon ground black pepper
• 1/2 teaspoon kosher salt
• 4 buns or pitas

For the herby tahini sauce

• 2/3 cup tahini
• 1/4 cup (12 grams) fresh parsley leaves
• 1/4 cup (12 grams) fresh mint leaves
• 4 garlic cloves
• 2 green onions, ends trimmed, cut into 1-inch pieces
• 6 Tablespoons lemon juice (2 lemons)
• 1/4 cup water
• 2 Tablespoons extra virgin olive oil
• 1 teaspoon maple syrup or honey
• 1/2 teaspoon kosher salt

Directions

For the lamb burgers

1. Mix grated red onion, garlic, oregano and black pepper in large bowl. Add lamb to bowl and gently mix, handling as little as possible.
2. Form 4 (8-ounce) patties, and place the patties in the refrigerator for 15-30 minutes.
3. Heat grill to around 500 degrees Fahrenheit. 
4. Remove patties from refrigerator and sprinkle salt over surface. 
5. Place patties on grill and cook 4 minutes on first side. Flip and cook another 4 minutes, or until internal temperature reaches 145 to 150 degrees Fahrenheit.
6. Remove burgers and let rest 10 minutes before serving.
7. Serve burgers with buns and herby tahini sauce.

For the herby tahini sauce

1. Mix all ingredients in high-powered blender. 
2. Add water 1 Tablespoon at a time if sauce is too thick.