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Our recipe for grilled lamb burgers is a family favorite when homemade burgers are on the menu. Ground lamb is a flavorful alternative to the more traditional choice of ground beef, and by adding Greek-inspired ingredients like feta cheese, mint, and a dollop of tzatziki sauce to the mix, a simple burger can turn into a memorable meal.
Notes From the MGC Kitchen
We really enjoy the flavor of feta cheese, but how it’s used in a burger recipe like this one does require a little thought. First, it doesn’t melt very well, which is why we chose to mix it right in with the meat instead of using it as a topping. Second, it is quite salty, so reducing the amount of salt used elsewhere is a must for balanced flavor. Also, this recipe is written for two servings. Since ground lamb is usually sold in one-pound packages, we’ve included a few ideas below for using the remainder so that nothing goes to waste.
Key Ingredients
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- GROUND LAMB: Readily available in most supermarkets, ground lamb is a tasty alternative to ground beef. It’s most often sold in Cryovac packaging, and unlike beef, there generally aren’t different fat-to-lean ratios available.
- FETA CHEESE: Feta is a sheep’s milk cheese that is probably best known as a topping for Greek salads. It has a soft, crumbly texture and a salty, slightly tangy flavor. You can buy it either in a block or already crumbled.
- DRIED MINT: We have used both fresh and dried mint in these lamb burgers and have found that as long as it hasn’t been hanging around too long, the dried mint holds its flavor just as well if not a little better during grilling.
- BURGER TOPPINGS: Just like with beef burgers, we find that slices of ripe tomato and sweet onion are the perfect addition to a lamb burger. You can also add some green leaf lettuce if you like.
- BRIOCHE BUNS: While any soft hamburger bun will work for this recipe, we opt for brioche as a little bit of an added indulgence. Since they’ve become so popular they’re easy to find in most markets. You could also swap out buns for pita bread. Just wrap the pita in foil and warm it in the oven prior to serving.
- YOGURT: Most recipes for tzatziki sauce call for Greek-style yogurt, but we prefer the slightly less-tangy flavor of plain yogurt. Either one will do, as will low-fat versions, although low-fat tends to make a slightly thinner sauce.
- CUCUMBER: You can use any cucumber in tzatziki sauce, but English cucumbers are our preference because they give off less liquid after dicing and have a sweeter flavor.
- DILL: Although fresh and dried herbs are sometimes interchangeable, the fresh dill in tzatziki sauce really is a must. If you had fresh mint on hand for the lamb burgers, feel free to include some in the tzatziki as well.
How to Make Greek Lamb Burgers
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
PREPARE THE TZATZIKI SAUCE: Place the diced cucumber in a strainer, set it over a bowl, season lightly with salt. Toss and set aside to drain. Combine the yogurt, garlic, dill, and a pinch of black pepper in a separate bowl.
MAKE THE LAMB BURGERS: Add the ground lamb, garlic, feta cheese, mint, salt, and pepper to a mixing bowl. Use your hands to combine the burger ingredients gently yet thoroughly. Divide into four equal portions, form into patties, transfer to a plate, cover and chill for at least 30 minutes before grilling.
GRILL THE BURGERS: Preheat a gas or charcoal grill to a medium-high temperature. Oil the grill grates and add the burgers. Grill for 4 minutes on the first side, then turn and grill for 2 to 4 minutes until the burgers reach the desired doneness. Transfer to a plate and let them rest for 5 minutes.
FINISH THE SAUCE AND ASSEMBLE THE BURGERS: Combine the diced cucumber with the yogurt mixture while the burgers rest. Assemble the burgers by placing a slice of onion on the bottom of each roll, top with tomato, a lamb burger, and a spoonful of sauce. Serve immediately.
Tips for Grilling Lamb Burgers
- Make your burger patties uniform in diameter and thickness for even cooking.
- Once formed, chill the burgers for at least 30 minutes before grilling. This helps you get a better crust on the exterior without overcooking the interior.
- Preheat the grill to a medium-high temperature (400 to 425°F).
- Oil the grill grates just before adding the burgers to prevent sticking.
- When grilling the lamb burgers on the first side, try not to move them until they release from the grates with ease.
- Check for doneness with an instant-read thermometer. Lamb burgers are best when served medium-rare to medium, so take them off the grill when they register 125° to 135°F.
- Always let cooked burgers rest for 5 minutes before putting them on the buns to allow the juices to redistribute throughout the meat.
Make It Your Own: Recipe Variations
ADD SOME HEAT: Substitute tzatziki sauce for a combination of yogurt and harissa, an aromatic paste of chili peppers, garlic, and spices. Try a ratio of 1 tablespoon harissa to 2/3 cup yogurt. Swap the sliced tomato and onion on the burger for jarred, roasted red peppers (well-drained).
GO ITALIAN: Substitute chopped fresh parsley for the mint. Omit the tzatziki sauce, top the burger with a generous drizzle of balsamic glaze, and melt some mozzarella on the top. Replace the onion and tomato with fresh arugula.
What to Do With Leftover Ground Lamb
Don’t let extra ground lamb go to waste! Because this recipe is written for just two servings and ground lamb generally comes in one-pound cryo-vac packaging, you may wonder what to do with that remaining half a pound of meat.
Once you open it, the lamb will keep in the refrigerator for up to 2 days. If you don’t want to use it up that quickly, you can freeze it, or double the burger ingredients in this recipe, form the patties, and pop two in the freezer for another meal. You can also brown the remaining lamb in a frying pan. Once cooked, it should keep it for up to 4 days for use in recipes like stuffed peppers, lamb ragu over pasta, or stuffed eggplant.
Side Dish Suggestions
We think these lamb burgers are satisfying enough to be a meal on their own with the addition of tasty frozen fries, but if you want something a little different, try one of these easy side dishes:
GREEK SALAD: Make a quick side salad of crisp romaine, sliced cucumber, tomato wedges, kalamata olives, red onion, and a dressing of red wine vinegar, extra-virgin olive oil, oregano, and garlic. Top with a sprinkling of crumbled feta cheese.
ROASTED POTATOES: We have a super-simple recipe for baby potatoes tossed with olive oil, oregano, salt, and pepper that would go great with the lamb burgers. They are way better than frozen fries if you want to invest a few extra minutes in the meal.
COUSCOUS SALAD: A light, lemony couscous salad is a good choice too. Toss cooked couscous with halved grape tomatoes, diced cucumber, chopped red onion, fresh parsley, olive oil, lemon juice, and lemon zest, and serve at room temperature.
What to Drink With Lamb Burgers
Fruity red wines with medium to high acidity pair well with the grilled lamb burgers’ rich, meaty flavor. Consider a Shiraz or Cabernet Sauvignon from Australia. For white wine lovers, pick a dry, fruity rose. For the beer lover, go with something malty. A porter would be a top choice, with a stout running a close second.
Greek Lamb Burgers
Ingredients
- 1/2 lb ground lamb, see notes
- 1/2 clove garlic, minced
- 1/3 cup crumbled feta cheese
- 1 teaspoon dried mint, or 1 tablespoon chopped fresh mint
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 slices sweet onion
- 2 slices tomato
- 2 soft hamburger rolls, preferably brioche (see notes)
For the tzatziki sauce:
- 1/2 cup plain yogurt, regular or Greek
- 1/2 English cucumber, peeled, seeded, and diced
- 1/2 clove garlic, minced
- 1 tablespoon chopped fresh dill
- Freshly ground black pepper
Instructions
- Start by preparing the sauce. Place the diced cucumber in a strainer, set it over a bowl, and season lightly with salt. Toss and set aside to drain. Combine the yogurt, minced garlic, chopped dill, and a pinch of black pepper in a separate bowl.
- Place the ground lamb in a large mixing bowl. Add the garlic, feta cheese, dried mint, salt and a few grinds of black pepper. Use your hands to combine the burger ingredients gently yet thoroughly.
- Divide the meat mixture into four equal portions and form into patties. Transfer them to a plate, make a slight depression in the center of each one with your thumb, then cover and chill for at least 30 minutes before grilling.
- Preheat a gas or charcoal grill to a medium-high temperature (400° to 425°F).
- Oil the grill grates and add the burgers. Grill for 4 minutes on the first side, then turn and grill for an additional 2 to 4 minutes until the burgers reach the desired doneness (130° for medium-rare / 135° for medium).
- Transfer the burgers to a plate and let them rest for 5 minutes before assembling.
- Combine the diced cucumber with the yogurt mixture while the burgers rest.
- Assemble the burgers by placing a slice of onion on the bottom of each roll, top with tomato, a lamb burger, and a spoonful of sauce. Serve immediately.
Notes
Tips for making perfectly grilled lamb burgers:
- Make your burger patties uniform in diameter and thickness for even cooking.
- Once formed, chill the burgers for at least 30 minutes before grilling. This helps you get a better crust on the exterior without overcooking the interior.
- Preheat the grill to a medium-high temperature (400 to 425°F).
- Oil the grill grates just before adding the burgers to prevent sticking.
- When grilling the lamb burgers on the first side, try not to move them until they release from the grates with ease.
- Check for doneness with an instant-read thermometer. Lamb burgers are best when served medium-rare to medium, so take them off the grill when they register 125° to 135°F.
- Always let cooked burgers rest for 5 minutes before putting them on the buns to allow the juices to redistribute throughout the meat.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like the idea of mixing the feta right into the meat. It makes the burgers easy to eat and adds a lot of flavor.
These lamb burgers are really terrific and I loved the sauce. They’re such a nice change from beef or turkey.