Mini Lamb Burgers with Fennel Tzatziki

Elevate your summer get-togethers with these adorable mini lamb burgers.

Prep time: 30 minutes
Cook time: 5 minutes
Serves: 6


  • 500g lamb mince
  • 1 egg
  • 2 tablespoons breadcrumbs
  • 2 teaspoons mustard seeds, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine sea salt
  • ½ teaspoon cracked pepper
  • 2 tablespoons grapeseed oil
  • 12 small burger buns
  • 1 tablespoon butter
  • 1 recipe Fennel Tzatziki (see below)
  • 1 cos lettuce, broken into leaves
  • 1 small cucumber, finely sliced and pickled Fennel tips for garnish


  1. Place the mince in a large bowl with the egg, breadcrumbs, mustard seeds, cumin, paprika, salt and pepper. Mix until sticky and well combined. Form into 12 evenly sized patties.
  2. Heat a heavy-based frypan or barbecue over a medium heat. Lightly oil the patties with the grapeseed oil and fry until golden brown.
  3. To assemble your lamb burgers, toast and butter the buns, then spread each base with a dollop of Fennel Tzatziki. Divide the lettuce, patties, pickled cucumber and fennel tips between the burgers. Finish with the bun tops and secure in place with a bamboo skewer.

fennel Tzatziki Ingredients

  • 250ml water
  • Juice of 1 lemon
  • 1 medium fennel bulb
  • 1 green chilli, halved lengthwise and deseeded
  • 1 clove garlic, peeled
  • 6 fresh mint leaves
  • 375g Greek yogurt
  • ¼ teaspoon flaky sea salt
  • Cracked pepper, to taste

fennel Tzatziki INSTRUCTIONS

  1. Combine the water and lemon juice in a large bowl. Cut the fennel bulb in half lengthwise, then remove and discard the core (save the fennel tips to garnish the burgers). Slice the fennel with a sharp knife and place it in the lemon water, ensuring it is covered (this will stop it from browning). Place a paper towel on top and gently press down until soaked. Chill for at least 10 minutes.
  2. Drain the fennel, then place it in a food processor with the chilli, garlic and mint and blend quickly. Transfer it to a bowl then stir in the yogurt, salt and pepper. Taste and adjust the seasonings. Store the tzatziki in the fridge for up to 4 days.
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