BBQ lamb burgers with garlicky yogurt-dill sauce

A rich patty with a tasty sauce, this dish makes a delicious change from the average burger


  • 500g ground lamb (buy your preferred cut at the butcher’s and have him grind it fresh) 
  • 1 egg
  • A handful breadcrumbs
  • A handful fresh dill, finely minced or, as an option, 1/8 cup fennel bulb, minced and lightly sauted. 
  • 1 tbsp shallots, minced
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • Gluten- free rolls 
  • Red-leaf lettuce

For the sauce

  • ¼ cup mayonnaise
  • ¼ cup firm-bodied plain yogurt
  • ½ tsp garlic, minced
  • 1 tbsp fresh dill, chopped


  1. Mix together in a mini- processor (or small bowl) mayonnaise, yogurt, garlic and dill. 
  2. Cover and refrigerate for a couple of hours. 
  3. Prepare barbeque grill or large pan by pre- heating and brushing with oil. If preparing sliders in a stove- top pan, we always have a bit of extra oil and red cooking wine on hand to keep meat moist and prevent it from sticking. 
  4. Mix together lamb, egg, bread- crumbs, dill or fennel, shallots, oregano and salt 
  5. Form into 4 lamb burger patties and sprinkle with freshly ground pepper. 
  6. Place burgers on grill or in pan, being careful to keep them moist with a brush of oil and a splash of cooking wine
  7. Cook for 3-5 minutes on each side. Turn once or twice. 
  8. Serve open-faced on rolls with lettuce and garlicky yogurt-dill sauce.