A delightful departure from traditional beef, these juicy, Greek-inspired lamb burgers are flavored with garlic, feta cheese and fresh mint and topped with sliced tomato, sweet onion and a tangy sauce made with yogurt, diced cucumber and fresh dill.
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Garlic-Feta Lamb Burgers With Cucumber-Yogurt Sauce
Ground lamb, combined with feta cheese, garlic and fresh mint, makes a great grilled burger ~ a flavorful change from ground beef.
- 1 lb ground lamb
- 1-1/2 cloves garlic, very finely chopped
- 3/4 cup crumbled feta cheese, about 3 ounces
- 1-1/2 tablespoons fresh mint, finely chopped
- 1/2 teaspoon salt
- Freshly ground black pepper
- 4 slices sweet onion, 1/4-inch thick
- 4 slices tomato, 1/4-inch thick
- 4 soft hamburger rolls
For the sauce:
- 1/2 cup plain yogurt
- 1 medium cucumber, peeled, seeded and cut into 1/4-inch dice
- 1/2 clove garlic, very finely chopped
- 1 tablespoon fresh dill, finely chopped
- Salt and freshly ground black pepper to taste
- Start preparing the sauce by placing the diced cucumber in a strainer and setting it over a bowl. Season with salt, toss and set aside to drain. In a separate bowl, combine the yogurt, garlic and dill and set aside.
- Place the ground lamb in a large mixing bowl. Add the garlic, feta cheese, mint, salt and a few grinds of black pepper. Use a wooden spatula to combine the meat ingredients as best you can before doing a final, gentle mix with your hands.
- Gently form the patties into four equal portions and make a slight depression in the center of each with your thumb. Transfer to a plate and chill for at least 15 minutes before grilling.
- Preheat a gas or charcoal grill to a medium-high temperature (about 400°F).
- Coat a piece of heavy duty foil with nonstick spray, place it on the grill and arrange the onion slices in a single layer. Season them lightly with salt and pepper and cook until softened and beginning to caramelize around the edges, 2 to 4 minutes. Remove the foil from the grill and set the onions aside.
- Oil the grill grates and add the burgers. Grill for 4 minutes on the first side, turn and grill for an addition 2 to 4 minutes, or until the burgers reach the desired doneness.
- Ground lamb is best served medium, which is an internal temperature of 160°F.
- Transfer the burgers to a plate and allow to rest for 5 minutes.
- While the burgers rest, combine the diced cucumber with the yogurt mixture and season to taste with salt and pepper.
- 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.
Recipe Notes:You can serve the onion slices raw if you prefer, we just like the slightly mellower flavor that develops from that brief amount of time on the grill.
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