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    Home » Recipes » Sous Vide » Sous Vide Lamb Burger With Tzatziki Sauce (+ VIDEO)

    Sous Vide Lamb Burger With Tzatziki Sauce (+ VIDEO)

    Published: Apr 28, 2021 · Modified: Apr 21, 2022 by Jenna Passaro · This post may contain affiliate links.

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    Two images of burgers with text overlay.

    Sous vide lamb burgers with tzatziki sauce hits the spot for a summer burger that’s a little different, but still super delicious. Topped with feta and red onion, these Greek style lamb burgers sous vide cook for about an hour.

    Fully dressed sous vide lamb burger with onions, lettuce, crumbled cheese and tzatziki sauce on wooden cutting board.
     

    As soon as the weather begins to warm up, I immediately begin planning as many outdoor events as I can think of. After all, who doesn’t love a chill backyard BBQ with close friends and family?

    Well it’s time to change things up a bit this summer with a different kind of burger!

    These Greek style sous vide lamb burgers may not be your traditional go-to for cookouts, but I guarantee the change will be welcomed. They’re so good.

    Love burgers? Check out these ground beef sous vide burgers and check out the “mayo sear” method used to make these juicy sous vide hamburgers mayo seared.

    Lam burger cut in half showing meat with onions, lettuce, crumbled cheese and tzatziki sauce on wooden cutting board.

    Table of Contents

    • Ingredients
    • How to Make This Sous Vide Lamb Burger Recipe
    • Setting the time for sous vide lamb burgers
    • While lamb burgers cook, make the toppings
    • FAQ
    • Final Tips for Making the Perfect Sous Vide Lamb Burger
    • Are you a foodie, too?
    • The Perfect Sous Vide Setup
    • Sous Vide Lamb Burger With Tzatziki Sauce Recipe | Sip Bite Go

    Ingredients

    First you will need to ensure you have your burger basics on hand, including ¼-lb ground lamb, buns and toppings.

    The toppings

    To keep the Greek theme going, I chose to use crumbled feta, sautéed red onions, and a homemade tzatziki sauce. Speaking of which, you will need plain Greek yogurt, a cucumber, a lemon, and dill to make that delicious (and super easy) tzatziki sauce — no store-bought brand required.

    How to Make This Sous Vide Lamb Burger Recipe

    Step 1. First preheat the sous vide machine to 137 degrees F.

    Then season the sous vide lamb burger meat by adding ground lamb, salt, and pepper to a large bowl. Gently mix the ingredients together with your fingers until the ingredients are loosely incorporated.

    Also see how to smoke Traeger rack of lamb and how to make pellet grill smoked lamb loin chops…

    Two uncooked hamburger patties on white plate.

    Step 2. Now it’s time to make the sous vide lamb burger patty. Use your hands to form a ground lamb burger patty by shaping ¼-lb lamb into discs.

    Uncooked lamb burger patty in vacuum sealed plastic bag on top of tea towel.

    Step 3. Then add the sous vide lamb burger patties to ziplock bags or vacuum seal lamb burgers in a flat layer.

    PRO TIP: See the step by step on how to vacuum seal burgers or learn a bit more in this guide on how to vacuum seal meat.

    Lamb burger patty in sous vide bath.

    Setting the time for sous vide lamb burgers

    Step 4. After that, sous vide cook lamb burgers for 1 hour.

    If cooking from frozen lamb, add 60 minutes to your overall sous vide cook time. While the lamb burgers cook, make the burger toppings including the tzatziki sauce and sautéed onions.

    Slicing cucumber on wooden cutting board for homemade Tzatziki sauce.

    While lamb burgers cook, make the toppings

    Step 5. Now it’s time to make the tzatziki sauce for sous vide lamb burgers.

    1. First heat a small pan on the stove to medium heat. Then add olive oil and garlic and sauté for a few minutes, stirring occasionally until the garlic becomes translucent. Then pull from heat before the garlic browns, and set aside to cool for a couple additional minutes.
    2. After that, in a large bowl, add Greek yogurt and diced cucumber. Stir to combine. Then add lemon juice, garlic olive oil, fresh dill, salt and pepper and mix together.
    3. Next, taste and season with additional salt or pepper if desired. Then chill in the refrigerator until ready to serve.
    Onions cooking in black skillet.

    Step 6. Now prepare the sautéed red onions.

    First add ½ tsp olive oil to a small pan on the stove on medium heat. Then add the sliced onions and sauté, stirring occasionally for 5-10 minutes until lightly sautéed.

    You can add a little butter if the onions begin to stick to the pan during the cook time. When finished, add salt and pepper as desired, then set aside.

    Tongs holding lamb burger patty over paper towel after sous vide bath.

    Step 7. When the lamb burgers are done cooking, remove the sous vide burgers from the vacuum seal bag and pat dry with a paper towel.

    Meat patty cooking in skillet.

    Step 8. Then finish the sous vide lamb burgers with some heat, using one of the methods below.

    • Option 1: Sear sous vide lamb burgers. Heat a cast iron pan to medium-high on the stove and add ½ tsp olive oil. Sear lamb burger patty a few minutes, until brown on both sides and edges.
    • Option 2: Grill sous vide lamb burgers. Brushing them with a little olive oil and searing them 1-2 minutes on each side on a grill at about 500 degrees.
    Fully dressed sous vide lamb burger with onions, lettuce, crumbled cheese and tzatziki sauce on wooden cutting board.

    Step 9. Finally, once grilled or seared, you can assemble the burgers on the buns with all the toppings. Or take it a step further like my husband did in the recipe video at the bottom of this page.

    Burger cut in half on plate.

    Love lamb recipes? Try this tasty smoked leg of lamb on the Traeger.

    FAQ

    How do you prevent the burger from losing shape after vacuum sealed?

    To help the burger retain the shape and not get squished by the vacuum sealer, add lamb burger patty to the freezer for 15 minutes. (Or freeze them for longer, then vacuum seal and sous vide at a later date).

    Final Tips for Making the Perfect Sous Vide Lamb Burger

    • The ultimate sous vide lamb burger. To finish these Greek style sous vide lamb burgers my husband Patrick’s fancy way, top the burgers with caramelized red onion and feta crumbles then broil on high for about 2 minutes until feta is cooked. Then toast brioche buns with some butter in a skillet on medium heat, or grill them with some butter brushed on them for a minute or two until golden brown. Finally, smear tzatziki sauce on the top and bottom of the burger bun. Next add lettuce, the sous vide lamb burger, and any additional toppings you can fit. Warning: you may need to serve with a toothpick!
    • Cooking for a crowd? This recipe demonstrates how to make one lamb burger sous vide style, which you can easily scale up to feed a crowd. The tzatziki sauce will make enough to feed about 4 people. Use leftover tzatziki sauce to top rice bowls, wraps, salads, sous vide chicken tenders, and more for days to come.
    • Perfect for meal prep. When I’m doing some sous vide meal prep, I’ll make the burgers in batches and freeze them, then add on an hour to the cook time in the sous vide bath when cooking them at a later date.
    • Choose your finish. There are so many different ways to finish any dish, but for these burgers I usually decide between searing and grilling. Sometimes I pick based on the weather (grilling in the rain, not so fun), and other times it’s just a whim. Regardless of the method, you burgers will taste great!
    sous vide side dish with the home chef's sous vide cookbook

    Find new ways to enjoy your favorite food with sous vide cooking. Get inspired with my new book – The Home Chef’s Sous Vide Cookbook.

    Gourmet burger recipes to check out…

    • See how to make hamburger patties step by step
    • Smoked burgers
    • Sous vide burgers
    • Mayo seared sous vide burgers
    • Sous vide lamb burgers

    Are you a foodie, too?

    If you’re into lamb, check out this tasty sous vide rack of lamb recipe. It’s great for holidays and special occasions.

    I’m passionate about sous vide cooking, and maybe that’s why Sip Bite Go has become one of the most popular sous vide blogs on the web. Find me on Instagram to see my latest sous vide cooks @sipbitego.

    For in-depth tutorials on sous viding lamb, pork carnitas, whole chicken, and more, subscribe to the Sip Bite Go channel on YouTube.

    The Perfect Sous Vide Setup

    Everyday I’m asked, “what do you need to sous vide food?”. Here’s my answer.

    1. A sous vide machine.
      Option 1: “stick” models like the Joule, Anova, or Instant Pot Slim.
      Option 2: “multipot” models like the SousPreme or InstantPot Duo Evo Plus.
    2. Sous vide container.
      If using a sous vide “stick” model, you need something to hold the water the food cooks in, like a bucket or stockpot.
    3. Bags to cook sous vide food.
      Keep it simple and sous vide in ziplock gallon bags, or get fancy like me with a vacuum sealer setup.
    4. Nice-to-have accessories for sous vide cooking.
      – Sous vide weights to hold down food that floats.
      – Mini mason jars for desserts and sous vide egg bites.
      – Cast iron skillet to sear sous vide steaks to finish them.
    5. My sous vide cookbook with 100+ recipes.
    Lam burger cut in half showing meat with onions, lettuce, crumbled cheese and tzatziki sauce on wooden cutting board.

    Sous Vide Lamb Burger With Tzatziki Sauce Recipe | Sip Bite Go

    Sous vide lamb burgers with tzatziki sauce from Sip Bite Go hit the spot for a summer burger that's a little different, but still super delicious. Topped with feta and red onion, these Greek style lamb burgers sous vide cook for about an hour.
    5 from 2 votes
    Print Pin Rate
    Course: Entree, Main Course, Main Dish
    Cuisine: American, greek
    Prep Time: 10 minutes
    Cook Time: 1 hour
    Finish Time: 15 minutes
    Total Time: 1 hour 25 minutes
    Servings: 1
    Calories: 1321kcal
    Author: Jenna Passaro

    Ingredients

    For Sous Vide Lamb Burger:

    • ¼ lb ground lamb
    • ⅛ tsp salt
    • ⅛ tsp pepper

    For Tzatziki Sauce:

    • 1 tbsp olive oil
    • ½ tbsp garlic minced
    • 32 oz Greek yogurt plain
    • 1 cucumber medium, seeds removed, diced into ½"
    • ½ lemon juiced
    • 1 tbsp dill fresh chopped
    • ¼ tsp salt
    • ⅛ tsp pepper to taste

    For Sautéed Red Onions:

    • 1 tsp olive oil divided
    • ¼ red onion medium, sliced
    • ½ tbsp butter unsalted
    • salt
    • pepper

    For Finishing and Serving:

    • 1½ tbsp feta crumbled
    • 1 burger bun
    • lettuce

    Instructions

    • Preheat sous vide machine to 137 degrees F.
    • Season sous vide lamb burger meat. Add ground lamb, salt, and pepper to a large bowl. Gently mix the ingredients together with fingers until they are loosely incorporated.
    • Make the sous vide lamb burger patty. Form a ground lamb burger patty by shaping ¼ lb lamb into discs. To help the burger retain the shape and not get squished by the vacuum sealer, add lamb burger patty to the freezer for 15 minutes. (Or freeze them for longer, then vacuum seal and sous vide at a later date).
    • Add sous vide lamb burger patties to a ziplock bag, or vacuum seal lamb burgers in a flat layer.
    • Sous vide cook lamb burgers for 1 hour. If cooking from frozen, add 60 minutes to sous vide cook time. During the cook time, make the burger toppings including the tzatziki sauce and sautéed onions.
    • Prepare the sautéed red onions. Add ½ tsp olive oil to a small pan on the stove on medium heat. Add sliced onions and sauté, stirring occasionally for 5-10 minutes until lightly sautéed. Add a little butter if they begin to stick to the pan during the cook time. Add salt and pepper as desired. Set aside.
    • When done cooking, remove sous vide lamb burgers from the vacuum seal bag and pat dry with a paper towel.
    • Finish the sous vide lamb burgers with some heat using one of the methods below:
      Option 1: Sear sous vide lamb burgers. Heat a cast iron pan to medium-high on the stove and add ½ tsp olive oil. Sear lamb burger patty a few minutes, until brown on both sides and edges.
      Option 2: Grill sous vide lamb burgers by brushing them with a little olive oil and searing them 1-2 minutes on each side on a grill at about 500 degrees.
    • Once grilled or seared, you can assemble the burgers on the buns with all the toppings. Or take it a step further like my husband did in the recipe video at the bottom of this page.
    • To finish these Greek style sous vide lamb burgers Patrick’s fancy way, top the burgers with caramelized red onion and feta crumbles then broil on high for ~2 minutes until feta is cooked. Toast brioche buns with some butter in a skillet on medium heat, or grill them with some butter brushed on them for a minute or two until golden brown. Smear tzatziki sauce on the top and bottom of the burger bun. Next add lettuce, the sous vide lamb burger, and any additional toppings you can fit. Warning: you may need to serve with a toothpick!

    Make the tzatziki sauce for sous vide lamb burgers:

    • Heat a small pan on the stove to medium heat. Add olive oil and garlic and sauté for a couple minutes, stirring occasionally until garlic becomes translucent. Pull from heat before garlic browns and set aside to cool for a couple minutes.
    • To a large bowl, add Greek yogurt and diced cucumber. Stir to combine. Add lemon juice, garlic olive oil, fresh dill, salt and pepper. Mix together. Taste and season with additional salt or pepper if desired. Chill in the refrigerator until ready to serve.

    Video

    Notes

    • The ultimate sous vide lamb burger. To finish these Greek style sous vide lamb burgers Patrick’s fancy way, top the burgers with caramelized red onion and feta crumbles then broil on high for about 2 minutes until feta is cooked. Toast brioche buns with some butter in a skillet on medium heat, or grill them with some butter brushed on them for a minute or two until golden brown. Smear tzatziki sauce on the top and bottom of the burger bun. Next add lettuce, the sous vide lamb burger, and any additional toppings you can fit. Warning: you may need to serve with a toothpick!
    • Cooking for a crowd? This recipe demonstrates how to make one lamb burger sous vide style, which you can easily scale up to feed a crowd. The tzatziki sauce will make enough to feed about 4 people. Use leftover tzatziki sauce to top rice bowls, wraps, salads, sous vide chicken tenders, and more for days to come.
    • Perfect for meal prep. When I’m doing some sous vide meal prep, I’ll make the burgers in batches and freeze them, then add on an hour to the cook time in the sous vide bath when cooking them at a later date.
    • Choose your finish. There are so many different ways to finish any dish, but for these burgers I usually decide between searing and grilling. Sometimes I pick based on the weather (grilling in the rain, not so fun), and other times it’s just a whim. Regardless of the method, you burgers will taste great!
     
    Watch the Sous Vide Lamb Burger recipe step video on Sip Bite Go YouTube

    Nutrition

    Calories: 1321kcal | Carbohydrates: 71g | Protein: 122g | Fat: 62g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 166mg | Sodium: 1825mg | Potassium: 2152mg | Fiber: 5g | Sugar: 40g | Vitamin A: 582IU | Vitamin C: 42mg | Calcium: 1291mg | Iron: 5mg
    Tried this Recipe? Tag me Today!Mention @SipBiteGo or tag #sipbitego!
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    jenna passaro food blogger from Portland Oregon

    Hey, I’m Jenna Passaro.

    I develop easy recipes that can transform your kitchen into a restaurant – and you into a true home chef.

      

    Where to start?

    Learn the secrets to making pizza at home. And cook amazing tri tip steak dinners.

    Or, fall in love with something new to cook with your air fryer, pellet smoker, BBQ grill, sous vide cooker, and more…

    You’ll notice, I kind of geek out over new cooking trends and tools!

    Instagram me @sipbitego & chef hubs @handmodelpatrick

    My story. Growing up, I didn’t learn to cook.

    (I was actually banned from cooking for years)

    And then in my 20’s I didn’t have to cook because my job as an event planner involved a lot of travel and it was easier to eat out. At the time, I was 100% positive that restaurant food would always taste better than cooking at home, and there was nothing I could do about it.

    Until I fell in love with a chef. He would come over and cook me delicious meals right in my own kitchen. My mind was blown.

    Since then, I’ve been on a mission to figure out easy ways to make restaurant style food at home and share it here on Sip Bite Go.

    Love to eat out and travel? I can totally relate. See my guide on where to eat in Portland, OR.

    jenna passaro the home chef's sous vide cookbook

    Never in a million years did I imagine I’d ditch the 9-5 lifestyle in my late 20’s, move across the country on a whim, start a new life, start a food blog, and write a book.

    But here I am!

    See my book on Amazon: The Home Chef’s Sous Vide Cookbook.

     

       

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