These lamb burgers are infused with Greek flavors from the herbs in the burger to the creamy feta sauce served alongside. It's a delicious combination, juicy and flavorful - perfect for any night!
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At this time of year, we make pretty good use of our grill to help cook our evening meals. Some of that is purely practical, as our kitchen can get annoyingly hot thanks to the set up of our old house. But we also have a few firm favorites that we love in the summer, like chicken satay, sosaties and Mexican street corn salad.
To be honest, though, the kids have never been particular burger fans. I'm not entirely sure why, but it has led to us only really making them when we have other people over to share them with (and the kids can have something else).
These lamb burgers, though, are one kind we all love.
How are lamb burgers different from beef?
The most obvious answer is that lamb burgers use a base of ground lamb rather than ground beef (or lamb rather than beef mince in UK/Australia). But it's worth noting what this means form a cooking and flavor perspective.
In the US at least, ground beef tends to come in a couple grades, depending on fat content, ranging from 70% to 95% lean meat to fat. For bought burgers, the meat ratio is typically 70 - 80%. Ground lamb tends to be around 80%.
For burgers, you want the higher fat content for flavor and to help the burgers be juicy. So your typical ground lamb is right in line with what you might choose in beef from that perspective. But you'll find a few differences, too.
The texture of ground lamb is a little less dense, which helps the burgers cook more evenly and be wonderfully tender. You also seem to have a better chance of them staying juicy.
I actually find them a little easier to cook as while yes, you don't get that melt-in-your-mouth middle if you go for a more rare cook, you don't have to become an expert to get them just as you like. A broader range seems to work and taste great for most people.
The flavor of lamb is slightly more gamey but if that's something you are less keen on, any seasoning, as here, helps avoid it dominating. Plus adding flavors can help give tasty and different flavor profiles.
Here I have opted for very Mediterranean flavors, predominantly like those found in keftedes, Greek meatballs. Those are generally made with both beef and lamb, while these let the lamb itself shine. Plus the additions pair really well, too.
The feta sauce is a slight variation on 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, too.
Since mint works so well with lamb, it seemed only right to add some with the tomatoes on top. It's a tasty twist on more of a salsa and would be great with more than just these burgers, I'm sure.
These lamb burgers with feta sauce 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.
Try these other tasty burger recipes:
- Spinach feta salmon burger
- Maple turkey burger with apple and bacon
- Lamb kofte burger
- Asparagus parmesan burger with parmesan chips
- Plus get more summer recipes, from grilling to sides and more in the archives.
Lamb burgers with feta sauce
For the burgers
- 1 lb ground lamb 450g lamb mince
- ½ onion med-small (can use red or white)
- 1 clove garlic
- 1 tablespoon parsley finely chopped
- 1 tablespoon mint finely chopped
- ½ teaspoon dried oregano ideally Greek
- ¼ teaspoon cumin
- ¼ teaspoon pepper approx
- ¼ teaspoon salt approx
For the minted tomatoes
- 8 cherry tomatoes or 1 large tomato
- 1 tablespoon onion
- 1 teaspoon mint
- ½ tablespoon olive oil
- ½ teaspoon red wine vinegar
For the feta sauce
- ⅓ cup feta cheese 45g (1 ½oz)
- 3 tablespoon Greek yogurt or other thick plain yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ½ teaspoon honey
- 1 handful arugula or lettuce (can also add sliced cucumber)
- 4 burger buns
- Put the lamb in a bowl. Grate the onion (medium-fine grate), finely grate or crush garlic. Add both, along with the parsley, mint, oregano, cumin, pepper and salt to the lamb. Mix well until all the seasonings are well distributed (often best by hand). Divide the mixture into 4, roll into flattened balls and indent in the middle. Place on a baking sheet/tray and chill until needed.
- Halve or quarter the tomatoes (or dice if using larger tomato) and finely chop the onion. 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 yogurt, 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 if they catch in the grill 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, some arugula and some of the minted tomatoes.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This post was first shared in July 2017 and has been updated, primarily with new photos and video.
Try some other burger ideas:
- 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
- Maple Mustard Turkey Burgers from Making the Most of Naptime
- Smash Burgers from Monica's Table