Recipes & Tips

Endless Summer Lamb Burger Recipe

  • Servings: 4
  • Prep Time: 1 hour
  • Cook Time: 20 minutes

This burger recipe from Atkins Ranch features flavorful New Zealand grass-fed lamb patties topped with a refreshing herb salad and tangy garlic spread.


  • 1 1/2 lb. New Zealand grass-fed ground lamb (Tip: look for the Taste Pure Nature Logo)
  • 1/4 teaspoon kosher salt

For the Salad:

  • 1 small English cucumber, thinly sliced
  • 2 green onions, thinly sliced
  • 2 tablespoons flat leaf parsley, chopped
  • 2 tablespoons fresh mint leaves, chopped
  • 1 tablespoon fresh dill, chopped
  • 1/4 cup micro greens
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons olive oil

For the Spread:

  • 2/3 cup full fat Greek yogurt
  • 1 clove raw garlic, grated
  • 1/3 cup mayonnaise
  • 1 tablespoon Dijon mustard

To Serve:

  • 4 Brioche buns
  • 1 medium tomato, sliced into rounds


  • 1. Divide ground lamb into 4 equal parts (6 ounces each) and shape into patties slightly larger than buns. Cover and place in the fridge for at least 1 hour.

For the Spread:

  • 2. While the patties chill, in a small bowl, add spread ingredients and mix until well-combined. Refrigerate until ready to assemble burgers.

For the Salad:

  • 3. In a medium bowl, combine salad ingredients and refrigerate until ready to assemble burgers.

For the Patties:

  • 4. When ready to cook, preheat grill to medium-high heat, creating a hot and cool zone. Remove patties from the fridge.
  • 5. Salt patties, then add to grill, cooking about 6 minutes on each side until the internal temperature reads 150° F. As patties near temperature or start to brown move to cool zone to regulate doneness.
  • 6. Transfer to a plate and let rest about 5 minutes.

To Assemble:

  • 7. To build burger, add a dollop of spread to the bottom bun. Top with a slice of tomato, lamb burger patty and herb salad, followed by top bun. Serve immediately.
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