Get ready for a very Mediterranean twist on burger night. Packed with gorgeous Greek flavors, these lovely juicy lamb burgers are fabulous for weeknights, but work equally well for weekend entertaining, barbecues, and grilling or as an elevated game-day watch party bite. They would even make VERY cute mini burgers or sliders.

While I’ve cooked these on the stovetop, you can easily cook these on your grill or barbecue (especially lovely during summer) to get that charred, smoky flavor that makes them even more delicious. Because ground lamb tends to be fattier than ground beef, these are much less likely to dry out, even if you accidentally overcook them!

I’ve paired the spiced lamb burger patties with some very fresh, zingy Greek and Mediterranean accompaniments, but you can really get creative here. Swap the burger buns for pita bread or two-ingredient dough flatbreads, serve them with a chopped Greek salad and sauces on the side for a low-carb version, or make the mixture, then cook it without forming patties to make a very delicious topping for creamy oil-free hummus.

“These burgers are absolutely divine, my whole family loved them! Super easy & so tasty.” – Helen ⭐️⭐️⭐️⭐️⭐️

• Ground lamb. Ground lamb tends to have a higher percentage of fat than ground beef – you’ll normally find it has at least 10% fat content, and you want that for these burgers. It’s key for a lovely, juicy burger patty. If you don’t like lamb, use ground beef, turkey, chicken or a plant-based alternative.
• Feta. A little feta adds another lovely texture to the burger patties, but you can leave it out if you like. I’m actually using my speedy marinated feta here to amp up the flavor even more.
• Onion. I like to grate the onion for this recipe – it releases a lot of the liquid, so it keeps the burgers juicy. I also find it disappears into the patties more, so you’re not left with chunky pieces of onion running through (my worst nightmare as an onion hater!) I’ll also often use my mini food chopper to chop the onion, garlic and flat-leaf parsley to save time.
• Creamy tzatziki sauce. A quintessential Greek sauce, this light, bright, cucumber and yogurt mix freshens up the burgers and ties all the flavors together. You could use regular thick Greek yogurt or creamy homemade labneh too.
• Spicy zhoug sauce. This spicy cilantro (coriander) sauce is similar in consistency to fresh basil pesto but is loaded with chili and warming spices (like cumin and cardamom), which perfectly match the other toppings here. I urge you to give it a go – it takes five minutes to make and uses everyday ingredients.

How to Make Juicy Lamb Burgers

This is a step-by-step photo overview of how to make the burgers – you’ll find the full ingredients list with quantities and the instructions in the recipe at the bottom of the page.

1. Add your ground lamb, spices, feta, onion, garlic, flat-leaf parsley, and a little salt to a mixing bowl.

2. Mix to combine everything well. You want all the ingredients well dispersed through the ground lamb.

3. Scoop up a couple of heaped tablespoons of the ground lamb mix, and use your hands to form them into thick burger patties.

PRO TIP: Wet your hands before doing this to make the patties easier to form without sticking to your hands. The mixture should make roughly six large burger patties.

4. Heat a little oil in a large, high-sided frying pan or skillet, then cook the patties until a lovely golden crust starts to form. You can also cook them on the grill or barbecue for a lovely charred, smoky result.

5. Toast your sliced burger buns if you like, then spoon the tzatziki on the top and bottom of the buns. Layer on some spinach leaves, finely sliced or shaved cucumber, then your lamb burger patty. Finish with a dollop of the zhoug sauce.

6. Popping a skewer through the top of the burgers helps them keep their shape when you’re transferring them to the table to serve!

Juicy Lamb Burgers FAQs