My Greek Lamb Burgers are the perfect way to add new flavors to your summer cookouts. Juicy, well seasoned lamb patties are the star, and unique toppings like tzatziki and feta give them a totally different personality from your regular burgers.
We’re always ready for Greek flavors at our table. Steak Gyros are a summer staple for us, and we cook Lamb Kleftiko at least once a year for special holiday meals.
Today, we’re taking America’s favorite hand-held meal and giving it a Greek makeover.
Ingredients Needed
You can find exact ingredient amounts in the recipe card at the end of this post. Here is what you will need:
- Ground lamb – Lamb gives these burgers their signature rich, savory flavor and juicy texture. You can substitute with beef if you can’t find lamb.
- Dried oregano – Adds that classic Mediterranean flavor that pairs perfectly with lamb. If you have fresh oregano, use about three times as much.
- Cumin – Just a little cumin brings warm, earthy depth that complements the lamb without overpowering it.
- Paprika – Adds mild sweetness and color. Regular paprika works great, though I sometimes used smoked.
- Garlic powder – Gives the patties an even, mellow garlic flavor throughout. You can substitute a couple of minced fresh garlic cloves if you prefer.
- Salt and black pepper – Simple seasonings that enhance all the other flavors.
- Burger buns – Soft brioche buns are my favorite because they lightly toast and hold up well to the juicy burgers. Potato buns or sesame buns are also great choices.
- Tzatziki – This cool, creamy cucumber-yogurt sauce is what really gives these burgers their Greek personality. Homemade is always best, but a good-quality store-bought version works perfectly.
- Feta cheese – Salty, tangy feta adds a wonderful contrast to the rich lamb. I like using slices because crumbles tend to fall off the burger.
- Tomato – Fresh tomato slices. If you can find nice heirloom tomatoes, they’re the best.
- Cucumber – Adds cool crunch and freshness. English cucumber works especially well because it has fewer seeds and a thinner skin.
- Red onion – I don’t use them, of course, but the rest of the family does.
How To Make Greek Lamb Burgers
Make burger patties: In a bowl, mix together ground lamb, oregano, cumin, paprika, garlic powder, salt and pepper until well combined. Divide meat mixture into four equal sized portions and flatten into patties. (Tip: use your fingers to create a small depression in the center of each patty. The helps them to stay flat while cooking, rather than swelling into spheres.)
Prep toppings: Slice feta, tomato, cucumber and onion. Mix a little extra virgin olive oil into the tzatziki.
Grill: Preheat your grill to 400°F. Once grill has preheated, place burger patties on grill grates, close the lid, and cook for 4-5 minutes. Flip patties and continue cooking, covered, for 3-5 minutes until the internal temperature as measured by an instant read thermometer reaches your preferred doneness (Medium-Rare: 135°F, Medium: 140°F, Well-Done: 160° F). Remove to a plate and allow to rest for 5 minutes.
Assemble: Serve burgers on buns with tzatziki, feta, tomato, cucumber and red onion.
Serving Suggestions
As with regular burgers, these go great with fries, coleslaw, potato salad and macaroni salad.
We usually stick with a Greek theme. Think Greek salad, Greek pilaf, or even Greek pasta salad.
Recipe Notes and Tips
- Make a small dimple in each patty – Press your thumb into the center of each patty before grilling. This simple trick helps the burgers cook evenly and prevents them from puffing up into thick domes.
- Toast the buns – A minute or two on the grill gives the buns a light crunch and helps keep them from getting soggy once the juicy burger and tzatziki are added.
- Let the burgers rest – After grilling, let the patties rest for about 5 minutes before assembling. This keeps the juices inside the meat instead of running onto the plate.
- Don’t overcook the lamb – Lamb is at its juiciest when cooked to medium or medium-well. An instant-read thermometer is the easiest way to get perfectly cooked burgers every time.
- Scale the recipe – This recipe can easily be doubled to make 6 burgers. Or for larger gathering, use as much meat as needed and simply multiply the seasonings accordingly.
- Make ahead – You can make the patties a day or two ahead of time. I sometimes even wrap them in cling wrap and freeze for up to 2 months before grilling.
More great grilling recipes:
Chipotle Chicken
Grilled Flank Steak
Shrimp Skewers
Picanha Steak
Churrasco
Pork Souvlaki
Crying Tiger
Recipe Video
Greek Lamb Burgers
Juicy Greek Lamb Burgers loaded with Mediterranean flavor! Seasoned lamb patties are topped with creamy tzatziki, feta, cucumber, tomato, and red onion for a fresh, delicious twist on classic burgers.
Ingredients
Lamb burgers
- 1 pound ground lamb
- 1 teaspoon dried oregano
- ½ teaspoon cumin
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
To serve
- 4 burger buns
- tzatziki
- feta cheese, sliced
- tomato, sliced
- cucumber, sliced
- red onion, sliced
Instructions
- Preheat your grill to 400°F.
- In a bowl, mix together ground lamb, oregano, cumin, paprika, garlic powder, salt and pepper until well combined. Divide meat mixture into four equal sized portions and flatten into patties. (Tip: use your fingers to create a small depression in the center of each patty. The helps them to stay flat while cooking, rather than swelling into spheres.)
- Once grill has preheated, place burger patties on grill grates, close the lid, and cook for 4-5 minutes. Flip patties and continue cooking, covered, for 3-5 minutes until the internal temperature as measured by an instant read thermometer reaches your preferred doneness (Medium-Rare: 135°F, Medium: 140°F, Well-Done: 160° F). Remove to a plate and allow to rest for 5 minutes.
- Serve burgers on buns with tzatziki, feta, tomato, cucumber and red onion.
Notes
- Scale the recipe – This recipe can easily be doubled to make 6 burgers. Or for larger gatherings, use as much meat as needed and simply multiply the seasonings accordingly.
- Make ahead – You can make the patties a day or two ahead of time. I sometimes even wrap them in cling wrap and freeze for up to 2 months before grilling.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 333Total Fat 23gSaturated Fat 9gUnsaturated Fat 13gCholesterol 112mgSodium 641mgCarbohydrates 3gFiber 1gSugar 0gProtein 29g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former worldwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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