Lamb Burgers with Tabbouleh and Grilled Peppers

Lamb Burgers with Tabbouleh and Grilled Peppers – Fire up the grill for our healthier lamb burger recipe, that’s packed with bright Mediterranean flavors, and topped with homemade Tabbouleh and a spicy Jalapeno Mint Yogurt Sauce.

There are few things in life more satisfying than a truly fantastic burger.

In fact, Lt. Dan and I often rate new restaurants on the state of their burgers. If they serve a superb classic burger, or a unique spin on a burger, we feel the restaurant has potential no matter what else comes out of the kitchen.

Now that grill season is upon us, there’s no reason to go out for burgers. We can make all sorts of marvelous burger variations at home!

Lamb burgers offer a healthy twist on the classic hamburger, because lamb is lean and loaded with nutrients like protein, vitamin B12, niacin, zinc, selenium, iron and riboflavin. And did you know lamb provides nearly five times the amount of the essential omega-3 fatty acids, as an equal serving of beef?

Not only is lamb a nutritious red meat option, it has a sumptuous meaty flavor that pairs well with all sorts of worldly ingredients.

Like Mediterranean ingredients, for instance.

Mediterranean-Inspired Lamb Burgers with Tabbouleh and Grilled Peppers

Today we’re making Lamb Burgers with Tabbouleh and Grilled Peppers, complete with a spicy Jalapeno Mint Yogurt Sauce.

The combination of the cool, spicy yogurt sauce, the chunky fresh tabbouleh, and the smoky-sweet peppers accentuate the juicy richness of the lamb burgers. The pop of flavor and textural bliss these Lamb Burgers with Tabbouleh and Grilled Peppers provide is outstanding.

You and your family will love enjoying this vibrant meal all summer long!

What Ingredients You Need

Simple, fresh ingredients and combinations of different spices are key to making our perfectly juicy, flavorful Lamb Burgers with Tabbouleh recipe and Grilled Peppers. Below is everything you need!

For the Lamb Burgers:

• Ground lamb
• Spices – salt, ground cumin, ground coriander, cayenne pepper
• Yellow and red bell peppers
• Hamburger buns

To Make the Tabbouleh:

• Bulgar wheat
• Fresh mint
• Fresh parsley
• Red onion
• Tomato
• Cucumber
• Lemon juice
• Olive oil

For the Jalapeno Mint Yogurt Sauce:

• Greek yogurt
• Jalapeno pepper
• Mint leaves
• Salt and pepper

First, Make the Tabbouleh

1. Pour the bulgar wheat in a medium bowl, and pour 1 cup of boiling water over the top. Stir and allow it to sit for at least 1 hour to soften. Meanwhile, chop all the veggies for the tabbouleh and slice the bell peppers into rounds for grilling.
2. Once the bulgar wheat is soft, mix in the herbs and veggies for the tabbouleh. Toss with lemon juice and olive, then salt and pepper to taste. Set aside.

Next, Make the Spicy Jalapeno Mint Yogurt Sauce

You can quickly make the sauce while you are waiting for the bulgar wheat to soften.

Simply place the yogurt, jalapeno, and mint in the blender and puree until smooth, then salt and pepper to taste. Refrigerate until ready to use.

How to Make Mediterranean Lamb Burgers and Grilled Peppers

This recipe is wonderfully easy and fast to make, and is perfect for a busy weeknight, or whipping up as a quick last-minute dinner during a relaxing weekend.

1. First, preheat the grill to medium heat. Place the ground lamb in a large bowl and add the sea salt and spices. Mix by hand to incorporate the spices.
2. Next, divide the lamb mixture into six equal portions and press into patties. Form the patties just a little larger than the width of the hamburger buns, because they will shrink a bit when cooking.
3. Once the grill is hot, place the ground lamb patties and the bell pepper rings on the grill. Grill the lamb burgers for just a few minutes per side, and grill the bell peppers for about 2 minutes per side.

Remember… Because lamb is so lean, it’s important to grill it carefully. I cooked these lamb burgers on an extremely consistent grill. Preheat the grill to medium for 15 minutes, so the grates are evenly heated. Then grill the burgers for only 3-4 minutes per side, to achieve a nice juicy medium to medium-rare pink center.

Don’t be afraid of pink lamb! As long as the interior temperature reads 160 degrees F, the lamb is safe to eat and ultra juicy.

Once the glistening lamb patties come off the grill, pile the buns high with the homemade yogurt sauce, sweet and smoky bell pepper slices….

A gorgeous, dripping lamb patty…

And add a heaping mound of fresh and perky tabbouleh, right on top.

Get the Complete (Printable) Lamb Burgers with Tabbouleh and Grilled Peppers Recipe Below. Enjoy!

Then cover with the bun top and wrap both hands around that glorious lamb burger. Really good things are about to happen to your tastebuds.

In fact, I’ll bet these Lamb Burgers with Tabbouleh Recipe and Grilled Peppers will make it on your menu multiple times this grill season.

With mind-blowing flavor, Mediterranean appeal, and healthy benefits, what have you got to lose?!

Looking for More Delicious Burger Recipes?

• Caribbean Shrimp Burgers
• Spicy Cowboy Bacon Burgers
• Hawaiian Tuna Burgers with Grilled Pineapple
• Easy Sesame Chicken Burgers
• Salmon Burgers with Sweet Potato Slaw

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Lamb Burgers with Tabbouleh and Grilled Peppers

Prep Time: 25 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 33 minutes minutes

Lamb Burgers with Tabbouleh and Grilled Peppers - Fire up the grill for our healthier lamb burger recipe that's packed with bright Mediterranean flavors ,and topped with homemade Tabbouleh and a spicy Jalapeno Mint Yogurt Sauce.

Servings: 6 burgers

Ingredients

US Customary - Metric

For the Lamb Burgers:

• 2 pounds ground lamb
• 2 teaspoons sea salt
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 6 sesame seed hamburger buns
• 2 bell peppers yellow and red

For the Tabbouleh:

• 1 cup bulgur wheat
• 1/2 cup chopped fresh mint
• 1/2 cup chopped parsley
• 1/2 cup chopped red onion
• 1/2 cup diced tomato
• 3/4 cup diced cucumber
• 2 tablespoons lemon juice
• 2 tablespoons olive oil

For the Jalapeno Mint Yogurt Sauce:

• 1 cup Greek yogurt
• 1/2 - 1 whole jalapeno pepper
• 12 fresh mint leaves
• Salt and pepper

Instructions

• Start with the tabbouleh: Pour the bulgar wheat in a medium bowl. Pour 1 cup boiling water over the top. Stir and allow it to sit for at least 1 hour to soften. Meanwhile, chop all the veggies for the tabbouleh and slice the bell peppers into rounds.
• Next make the Jalapeno Mint Yogurt Sauce: Place the yogurt, jalapeno, and mint in the blender. Puree until smooth, then salt and pepper to taste. Refrigerate until ready to use.
• Preheat the grill to medium heat. Place the ground lamb in a large bowl and add the sea salt and spices. Mix by hand to incorporate the spices. Then divide into six equal portions and press into patties. Form the patties just a little larger than the width of the hamburger buns, because they will shrink when cooking.
• Mix the herbs and veggies for the tabbouleh into the bulgur wheat. Toss with lemon juice and olive, then salt and pepper to taste. Set aside.
• Once the grill is hot and the other components are ready, place the ground lamb patties and the bell pepper rings on the grill. Grill the lamb burgers for 3-4 minutes per side. Grill the bell peppers for 2 minutes per side.

Notes

To serve: Spread the bottom of the bun with Jalapeno Mint Yogurt sauce. Top with a few slices of grilled bell pepper, followed by a hot lamb patty. Then spoon fresh tabbouleh over the lamb burger and cover with the bun top. Serve immediately.

Nutrition

Serving: 1burger, Calories: 716kcal, Carbohydrates: 47g, Protein: 37g, Fat: 43g, Saturated Fat: 17g, Cholesterol: 112mg, Sodium: 1103mg, Potassium: 762mg, Fiber: 7g, Sugar: 6g, Vitamin A: 965IU, Vitamin C: 50.4mg, Calcium: 188mg, Iron: 5.8mg

Course: Main Course

Cuisine: American, Middle Eastern

Author: Sommer Collier

Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!

Disclosure: This post is sponsored by the Tri-Lamb Group. All lamb-loving opinions are my own.

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