American Lamb Burger Bowls

Recipe by 

"Zest My Lemon"

Prep Time

25 min

Cook Time

25 Min

Total Time

50 min



lamb loin chops with cucumber mint salad and sweet and smoky tahini


For the American Lamb Burgers:

  • 1 pound fresh American ground lamb.
  • ¼ cup fresh mint, chopped.
  • 2 tablespoon fresh thyme.
  • 1 tablespoon ground cumin.
  • 1 tablespoon minced garlic.
  • 1 tablespoon dehydrated onion.
  • 1 teaspoon salt.
  • 1 teaspoon ground black pepper.

For the Lemon Potatoes

  • 1.5 pounds golden baby potatoes cut into 2-inch wedges.
  • 1 ½ cups chicken broth, plus ½ cup.
  • ½ cup fresh lemon juice, plus 2 tablespoons.
  • 1 teaspoon garlic powder.
  • ½ teaspoon ground black pepper.
  • ½ teaspoon salt.
  • Fresh chopped parsley.
  • Tzatziki sauce for dipping.

For the Greek Horiatiki Salad

  • 1/2 and English cucumber cut into 1 inch pieces.
  • 1 medium tomato cut into 1 inch pieces.
  • 1/4 cup green bell pepper, sliced.
  • 1/4 cup red onion, sliced.
  • 1/4 cup pitter Kalamata olives.
  • 2 tablespoons capers.
  • 4 ounces feta cheese cut into 1 inch cubes.
  • 3 tablespoons extra virgin olive oil.
  • 2 tablespoons red wine vinegar.
  • 1 teaspoon dried oregano.
  • salt and pepper to taste.


Add all ingredients to a large bowl. Mix well with clean hands to combine and form 4 equal sized American Lamb patties.

Cook each patty on a prepared grill or grill pan for 3-4 minutes on each side for medium cook temperature.  Serve with Greek salad, potatoes or and/or rice or on a bun with Tzatziki sauce and pickled onions.  

Preheat oven to 425 F. In a medium baking dish add the potatoes and remaining ingredients. Toss well to incorporate. Place in oven and bake for 20 minutes. Remove from oven, mix the potatoes to turn. Add an additional 1/2 cup of broth and 2 tablespoons lemon juice. Place back in oven and bake for another 20 minutes until the potatoes are tender and golden. Place back in oven and continue to cook for an additional 20 minutes until potatoes are golden, tender on the inside and crispy on the outside. Serve with remaining lemon sauce or an extra squeeze of lemon. Top with fresh chopped parsley and serve with tzatziki sauce.

Add all the veggies to a bowl. Toss in the olive oil and red wine vinegar. Season with dried oregano, salt and pepper to taste. Makes 2 servings.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

You Also Might Enjoy


Leave a Reply

Your email address will not be published. Required fields are marked *

Back to Top

American Lamb Board