These Greek Lamb Burgers are grilled to perfection. They’re juicy and flavorful, served on a toasted bun with tzatziki sauce, tomatoes, cucumbers and feta cheese.
Lamb Burgers
These burgers are flavor overboard, loaded with goodies such as tzatziki sauce, creamy feta cheese, I used goat feta here, and your favorite burger toppings which are a must if you’re going Greek, such as tomatoes, cucumbers, red onions and some baby arugula for some greens.
There’s something about combining all these flavors into a classic, the humble little burger, that just works so dang perfectly! Before you know it you will be halfway through devouring your third one, so watch out. These bad boys sneak up on you.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Patties
- Lamb – Ground lamb, feel free to mix in some ground pork or beef if you’d like.
- Herbs – Fresh dill and mint chopped up, as well as some dried oregano.
- Spices – ground cumin and coriander.
- Olives – Kalamata olives chopped up nice and fine.
- Seasoning – Salt and pepper.
Toppings
- Buns – Burger buns, whichever kind you prefer.
- Veggies – Baby arugula, sliced tomatoes, sliced English cucumber, and sliced red onion.
- Sauce – Tzatziki sauce, you can use store bought or homemade.
- Cheese – Feta cheese is a must, crumbled up nicely.
How To Make Greek Lamb Burgers
- Prepare your grill: For cooking over high direct heat.
- Combine your patties: In a medium bowl combine all the lamb burger patties ingredients together and mix everything together until everything is well incorporated. Divide the meat in 4 and form into burger patties.
- Cook your patties: Place the patties on the grill and cook for about 5 minutes per side. DO NOT press on the patties while cooking. 2 Minutes before the patties are done cooking, add the burger buns to the grill and grill them for about 30 seconds.
- Assemble the burgers: Remove everything from the grill and assemble the burgers. Start with adding some baby arugula to the bottom of the bun, then the burger patty, followed by a couple tbsp of tzatziki sauce, some crumbled feta cheese, tomato slices, cucumber slices and red onion slices. If you prefer you could add more tzatziki sauce to the top bun.
- Finis the dish: Serve immediately.
Some Tips
- DO NOT press on the patties while cooking them, believe me this will make your burgers tough and dry.
- Only flip your patties once while cooking them.
- If you find your patty puffs up into an unsightly little football shape, press your thumb down into it to form a deep thumb print before popping on the grill.
- Lightly toast your buns before assembling the burgers.
How To Make Your Own Tzatziki
Tzatziki is a Greek sauce made from yogurt, garlic and cucumbers. Other ingredients such as lemon juice, mint, dill or parsley are sometimes added. If you’d like to use homemade then you’re in for a treat! Here’s a recipe for my favorite right here on the blog.
Stove Option
You definitely can! I recommend using canola oil and a cast iron pan, heated up nice and spitting hot! Put the patties in the pan and follow the directions as outlined above.
Leftovers
You can store these burgers in the fridge for 3 – 5 days, just keep the toppings separate from the patties to ensure everything stays as fresh as possible. If you’d like to freeze these for later, just line the raw patties on a baking sheet and freeze for an hour before transferring to an airtight container, this method will allow the patties to keep frozen for up to 3 months.
More Great Recipes To Try:
- Burgers with Guacamole
- Blue Cheese and Crispy Fried Onion Burgers
- Turkish Gozleme
- Herb Crusted Rack Of Lamb
- Tzatziki Sauce
- Spanakopita
- Greek Chicken Pasta
- Oven Baked Beef Brisket
Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram
Greek Lamb Burgers
Ingredients
For lamb burger patties
- 1 1/2 pound ground lamb
- 1/4 cup fresh mint chopped
- 1/4 cup fresh dill chopped
- 1/2 cup Kalamata olives chopped
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground corriander
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Toppings
- 4 burger buns
- 1 cup baby arugula
- 1/2 cup tzatziki sauce
- 1/4 cup feta cheese crumbled
- 2 medium tomatoes sliced
- 1/2 English cucumber sliced
- 1 small red onion sliced
Instructions
- Prepare your grill for cooking over high direct heat.
- In a medium bowl combine all the lamb burger patties ingredients together and mix everything together until everything is well incorporated. Divide the meat in 4 and form into burger patties.
- Place the patties on the grill and cook for about 5 minutes per side. DO NOT press on the patties while cooking. 2 Minutes before the patties are done cooking, add the burger buns to the grill and grill them for about 30 seconds.
- Remove everything from the grill and assemble the burgers. Start with adding some baby arugula to the bottom of the bun, then the burger patty, followed by a couple tbsp of tzatziki sauce, some crumbled feta cheese, tomato slices, cucumber slices and red onion slices. If you prefer you could add more tzatziki sauce to the top bun.
- Serve immediately.
Recipe Notes
- If you don’t like lamb, ground beef will still be great in this recipe.
- Tzatziki is a sauce made with plain yogurt, cucumbers, garlic, and dill. You can make it yourself, or find it at your local grocery store.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.Â
The mint, dill and olives: as written, they are measured before you chop them. Is that right, or do you measure the mint, dill and olives after they’re chopped?
After they’re chopped.
Mmmm. this burger is making me hungry. I LOVE lamb burgers (I am a fan of lamb) anyway, but I do agree that lamb and Greek go together. Lovely pictures too! 🙂
Thank you!
I made these last night for a quick weeknight dinner and they were so good! A wonderful change up from the traditional beef patties with tomato sauce. The only thing I changed was omitting the olives as I don’t like them, but I included everything else exactly to the recipe. I served them on toasted brioche buns. I’m sure this one will be on high rotation in my house from now on 🙂 Thanks Jo!
Glad you liked it Donna!