These lamb burgers are filled with Greek flavors, though they are presented in a less-than traditional way. That doesn’t stop them from being super tasty!
This time of year, our grill does a pretty good job of keeping us fed, from chicken satay and chimichurri marinated beef to grilled peaches. In general, though, we are not huge burger people. We do like the spinach feta salmon burger I make fairly often and the maple turkey burger we have now and then, but beefy burgers we generally only have on Holidays and when people are over. I’m not sure where these lamb burgers are going to fit into our eating going forward, but they were so good, I imagine we’ll be having them more often.
I say that, but there’s a slight catch. I made them a little before the trip we are now on and we loved them. However my husband put us on a lamb-ban after that as he was anticipating we would have a lot away as we are now in Israel. I could eat lamb most days, but I can see others being less sure, and my youngest doesn’t seem to have developed a taste for it yet. In time.
I’m loving the food so far in Israel, as I kind of expected I would, and can’t wait to share some new dishes with you when I get back. Lots of great hummus, falafel and many more old and new favorites.
It was with our trip in mind, partly, that I decided to make these Mediterranean flavored lamb burgers before we left. They are mainly Greek-influenced but the flavors are common to the region. While it’s common to season the meat with herbs and onion as I have, the accompaniments here are a bit less traditional. The feta sauce is basically the dressing of my grilled chicken and blueberry salad. I always loved it there and felt it needed another use, and it works perfectly here. Since mint works so well with lamb, it seemed only right to add some with the tomatoes on top.
These lamb burgers make a tasty change from your traditional beef, and are full of the tastes of the Mediterranean. Easy to make, with flavors that are easy to love.
A delicious lamb burger full of Mediterranean flavors, and easy to make too.
- 1 lb ground lamb 450g lamb mince
- 1/2 onion med-small
- 1 tbsp parsley
- 1 tbsp mint
- 1/2 tsp dried oregano ideally Greek
- 1/2 tsp cinnamon
- 1/4 tsp pepper approx
- 1/4 tsp salt approx
- 1 tomato
- 1 tbsp onion
- 1 tsp mint
- 1/2 tbsp olive oil
- 1/2 tbsp red wine vinegar
- 2 oz feta 60g
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1/4 cucumber thinly sliced
- 4 burger buns
Put the lamb in a bowl. Coarsely grate the onion and add, along with the parsley, mint, oregano, cinnamon, pepper and salt. Mix well until all the seasonings are well distributed (often best by hand). Divide the mixture into 4, roll into flattened balls and chill until needed.
Dice the tomato and onion and finely slice the mint. Mix them together with the oil and vinegar and set aside. Pre-heat the grill.
Crumble the feta and mash or blend it up with the oil, lemon and honey until relatively smooth. Chill until needed.
Cook the burgers on a pre-heated grill over a medium flame, or cook on a grill pan/in a skillet. Watch as they are a bit fattier than beef burgers so can catch the flame - move away from direct heat if you need to. Cook for a few minutes each side until cooked as you prefer - medium is my preference, so there is a slight 'give' when pressed but not too soft.
Lightly toast the buns, put some feta sauce on one side of each and top with the burger, a couple cucumber slices and some tomato salsa.
July 28th is National Hamburger Day and to celebrate these fabulous foodie bloggers are sharing their favorite burger recipes! Check them out now:
- Animal Style Burgers from Karen’s Kitchen Stories
- Copycat Smashburgers from Hezzi-D’s Books and Cooks
- Fajita Burgers from A Day in the Life on the Farm
- Gourmet Burgers with Chiptole Mayo from Amy’s Cooking Adventures
- Hatch Green Chile Burger from Palatable Pastime
- Lamb Burgers with Feta Sauce and Minted Tomato Salsa from Caroline’s Cooking
- Maple Mustard Turkey Burgers from Making the Most of Naptime
- Smash Burgers from Monica’s Table
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