A veggie mix of mint, green onion, zucchini and cilantro cries out for ground lamb. 

A veggie mix of mint, green onion, zucchini and cilantro cries out for ground lamb. 

In an effort to make one weekly trip to the grocery store, instead of, say 7-8, I typically plan our meals for the week on Sunday. Often this is fun. Sometimes it is not. One particular Sunday, meal planning fell into the latter category and I found myself aimlessly flipping through cookbooks looking for inspiration. I reached for my trusty Jerusalem cookbook and flipped right to page 200—Turkey & Zucchini Burgers. (I realize the title of this post is Grilled Lamb & Zucchini Burgers.) I merely used the cookbook’s recipe as a launching point. I’m sure the turkey burgers are lovely, as most of the recipes in the book are. But, when I perused the ingredients—zucchini, green onion, mint and cilantro—my mind latched onto lamb and wouldn’t let go. So, many thanks to Yotam and Sami for inspiring these Grilled Lamb & Zucchini Burgers.

Grilled Lamb & Zucchini Burgers

1 lb. ground lamb

1 large zucchini, peeled and shredded

3-4 green onions, sliced

*1 TBSP plain Greek yogurt

2 TBSP fresh mint, chopped

2 TBSP cilantro, chopped

2 cloves garlic, crushed

1 tsp ground cumin

Sea salt or Kosher salt

Freshly ground black pepper

*This is a substitute for egg. If you don’t have an egg allergy, you can certainly use one as a binder in place of the Greek yogurt 


Mix all ingredients by hand in a large bowl. Form 8-10 patties that are about 2 inches in diameter. Since there are so many veggies in this meat mixture and since yogurt isn’t as good a binder as an egg, these burgers have high potential for falling apart. To combat this, form each patty by making a tight ball. Roll the ball around between your hands to pack it well then firmly throw it onto a platter or baking sheet. Then, gently press down on it with your hand to flatten a bit before grilling.


Place burgers on the grill. Cook about 4 minutes each side, until they reach an internal temp of 160 degrees. Then…eat them. They’re fantastic with tzatziki.