Lamb Feta Burgers
Lamb Feta Burgers are a delectable combination of juicy, tender lamb meat, ground beef, tangy feta cheese, diced veggies, and fresh herbs, creating a unique and satisfying taste experience. This grilled burger offers a Mediterranean twist to traditional burgers and should not be missed.
Mediterranean Burgers
Ultimately, the enjoyment of a lamb feta burger comes down to personal taste preferences. If you appreciate the rich, distinct flavor of lamb and enjoy the tanginess of feta cheese, then this burger can be a delicious and satisfying choice. Put your grill master to work!
While I used 50% lamb and 50% beef in this recipe, 100% lamb would also be a delicious choice.
Why This Recipe Works:
- SIMPLE – We love easy dinners, and burgers are a go-to on weekends when we’re ready to indulge a bit.
- GREAT FLAVOR – A tender lamb and beef burger filled with feta cheese, fresh veggies, and herbs. We love a nice change from beef burgers.
- PARTY FOOD – Burgers make the best party food and they’re fun to pair with all the sides. Who can resist a juicy burger any time of year?
Ingredients Used:
- Ground Lamb – with 15-20% fat content
- Ground Beef – with 15-20 % fat content (or use 100% lamb instead)
- Feta Cheese Crumbles
- Veggies – red onion, red bell pepper, jalapeno pepper
- Fresh Herbs – basil and dill
- Seasonings – garlic powder, onion powder, kosher salt, and freshly ground black pepper
Optional ingredients include fresh garlic, fresh oregano, or red pepper flakes.
How to make Lamb Feta Burgers:
Step 1
Combine the burger ingredients. In a large mixing bowl, combine the lamb, beef, feta cheese crumbles, diced veggies, herbs, and seasonings. Use your hands to mix the ingredients together.
Alternatively, you could use a food processor to chop up the veggies and herbs and then add to the meat mixture.
Step 2
Form patties. Then use your hands to form six equal-sized patties. Flatten them slightly, use your thumb to press down the center of each patty, and place on a baking sheet.
Step 3
Grill. Light a grill to medium-high heat. Place lamb burger patties on the grill grate of a preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. You could add some additional grilling seasonings here – like seasoned salt, garlic salt, garlic powder, or onion powder.
An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternatively, you can cook the patties to your desired degree of doneness. See below.
Step 4
Rest burgers. When done, remove the burgers to a clean plate and let rest for 5-10 minutes.
Step 5
Grill burger buns. Add a thin layer of butter to the buns, and while burgers are resting, place on the grill until toasty. We like to use brioche buns for our grilled burgers.
Step 6
Serve. Serve burgers with a dollop of tzatziki sauce or toppings of your choice.
What to serve with Lamb Burgers:
A dollop of Homemade Tzatziki Sauce is a healthier Greek yogurt sauce that is perfect on top of Greek Lamb burgers. Other sides include:
- Pasta Salad – Lemon Orzo Pasta Salad, Creamy Pesto Pasta Salad, or Zesty Italian Pasta Salad.
- Green Salad – Spinach and Goat Cheese Salad, Summer Panzanella Salad, or Classic Wedge Salad with Blue Cheese Dressing.
- OTHER: Some Small Potatoes on the Grill or Roasted Asparagus with Prosciutto and Parmesan would also make great sides.
NOTE: This lamb burger recipe could be used to make Greek meatballs. Simply roll the mixture into equal balls, cook them, and top with a delicious sauce.
Other Delicious Burgers:
Here are some of our other favorite burger recipes for you to try next.
Tips for making the perfect burger:
- Use a higher fat ground meat. I recommend no leaner than 85%.
- Don’t overwork the meat. This will ensure the meat isn’t tough.
- If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
- Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
- Use high heat. Grill the burgers at 400 degrees or higher.
- Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
- Don’t overcook. My family prefers a bit of pink but proceed at your own risk.
Burger Doneness Temps:
Use a digital thermometer to check the internal temperature of the cooked burgers and decide how you’d like to enjoy them.
- Rare: 120 – 125
- Medium Rare: 130 – 135
- Medium Well: 150 – 155
- Well Done: 160 – 165
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Lamb Feta Burgers
Ingredients
- 1 pound lamb
- 1 pound 85% ground beef
- kosher salt and freshly ground black pepper – to taste
- 1/2 teaspoon each garlic powder and onion powder
- 1 large jalapeno pepper – diced
- 1/2 medium red bell pepper – diced
- 1/4 cup red onion – diced
- 2 Tablespoons fresh dill – minced
- 8 leaves fresh basil – minced
- 6 ounces feta cheese cumbles
- hamburger buns
- serve with tzatziki sauce
Instructions
- Combine the burger ingredients. In a large bowl, combine the lamb, beef, feta cheese crumbles, diced veggies, herbs, and seasonings. Use your hands to mix the ingredients together.
- Form patties. Then use your hands to form six equal-sized patties. Flatten them slightly and place on a baking sheet.
- Grill. Light a grill to medium-high heat. Place patties on the preheated grill and cook until firm and slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Alternatively, you can cook the patties to your desired degree of doneness.You could add some additional grilling seasonings here – like seasoned salt, garlic salt, garlic powder, or onion powder.
- Rest burgers. When done, remove the burgers to a clean plate and let rest for 5-10 minutes.
- Grill burger buns. Add a thin layer of butter to the buns, and while burgers are resting, place on the grill until toasty.
- Serve. Serve burgers with a dollop of tzatziki sauce or toppings of your choice.
Notes
Tips for making great burgers:
-
- Use a higher fat ground meat. I recommend no leaner than 85%.
- Don’t overwork the meat. This will ensure the meat isn’t tough.
- If making regular patties, press your thumb into the center of the raw patty to form an indentation. We don’t want the center to plump up.
- Season liberally. Season the patties right before you cook them. Salt applied too far in advance will toughen the meat.
- Use high heat. Grill the burgers at 400 degrees or higher.
- Try to avoid flipping the patties too often. Let them cook on one side for several minutes before flipping to the other side.
- Don’t overcook. My family prefers a bit of pink but proceed at your own risk.
I really enjoyed the taste and it was nice to try something different!