Savory Lamb Feta Burgers (Printable View)
Juicy lamb patties mixed with Mediterranean herbs and creamy feta cheese, served on toasted buns.
# Ingredient List:
→ Lamb Patties
01 - 1.1 lbs ground lamb
02 - 1 small red onion, finely diced
03 - 2 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh mint, chopped
06 - 1 tsp dried oregano
07 - 1 tsp ground cumin
08 - ½ tsp smoked paprika
09 - ½ tsp salt
10 - ¼ tsp black pepper
11 - 2 oz crumbled feta cheese
→ Assembly
12 - 4 burger buns (brioche or whole wheat)
13 - 4 leaves romaine or butter lettuce
14 - 1 large tomato, sliced
15 - 1 small red onion, thinly sliced
16 - 2 oz crumbled feta cheese, extra for topping
17 - 4 tbsp tzatziki or plain Greek yogurt (optional)
# How to Make It:
01 - In a large bowl, gently mix ground lamb, diced red onion, minced garlic, parsley, mint, oregano, cumin, smoked paprika, salt, black pepper, and 2 oz crumbled feta until just combined without overworking.
02 - Divide the mixture into 4 equal portions and shape each into a patty approximately ¾ inch thick.
03 - Preheat a grill or skillet to medium-high heat and lightly oil the surface.
04 - Cook patties for 5 to 6 minutes per side until browned and cooked through to an internal temperature of 160°F for medium doneness.
05 - Optionally, lightly toast the burger buns to enhance texture.
06 - Layer each bottom bun with lettuce, a lamb patty, sliced tomato, red onion, extra crumbled feta, and a spoonful of tzatziki or Greek yogurt before topping with the bun.
07 - Serve immediately alongside preferred side dishes.
# Expert Suggestions:
01 -
- The combination of fresh mint and parsley with warm spices creates an incredibly aromatic burger that tastes far more sophisticated than its simple ingredient list suggests.
- Ground lamb is naturally fatty enough to stay juicy even on a hot grill, and the feta mixed right into the patties keeps every bite flavorful without needing heavy sauces.
- These burgers come together in under 30 minutes total, making them perfect for a weeknight dinner that feels like you spent hours in the kitchen.
02 -
- Don't skip the feta mixed directly into the raw patties—it's the difference between a good burger and one people actually remember. The cheese doesn't fully melt, which creates those crucial pockets of salty creaminess.
- Ground lamb varies wildly in fat content depending on the cut. If your butcher grinds it from the shoulder, it's perfect as-is. If it seems very lean, add a tablespoon of olive oil to the mixture to keep it tender.
- The slight indent you make in the center of each patty isn't just for show—it prevents the burger from becoming a dome as the meat contracts during cooking, ensuring even cooking all the way through.
03 -
- Make your patties the morning of, cover them loosely with plastic wrap, and refrigerate until you're ready to cook. This helps them hold together better on the grill and develops more flavor as everything melds.
- Use a meat thermometer to check doneness rather than cutting into the burgers—every time you cut, precious juices escape. At 71°C (160°F) internal temperature, the meat is safely cooked through and still tender.