You can have these super juicy lamb burgers on the table in less than 20 minutes – just mix lamb with ingredients you probably already have, then pan-fry for 5 minutes on each side. Load on the Greek-style toppings for a fun twist on your regular burger night.
Get ready for a very Mediterranean twist on burger night. Packed with gorgeous Greek flavours, you’re going to love these juicy lamb burgers. They’re fab for weeknights but work equally well for weekend entertaining, barbecues 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 flavour 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 do 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 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 hummus.
We’re using lots of lovely Greek-inspired ingredients here and there are some easy switches you can make if you don’t have or can’t find an ingredient.
- Ground lamb mince. 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.
- 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 marinated feta here to amp up the flavour even more.
- Onion. I like to grate the onion for this recipe – it releases a lot of the liquid so keeps the burgers juicy, and I 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.
- Tzatziki. A quintessential Greek sauce, this light, bright cucumber and yogurt mix freshens up the burgers and really ties all the flavours together. You could use regular thick Greek yogurt or labneh too.
- Zhoug sauce. This spicy cilantro (coriander) sauce is similar in consistency to pesto but is loaded with chilli and warming spices (cumin and cardamom) which perfectly match the other toppings here. I urge you to give it a go – it takes 5 minutes to make and uses everyday ingredients.
How to make them
Start by mixing your ground lamb, spices, feta, onion, garlic, flat-leaf parsley and a little salt. Really make sure you’re mixing it well – you want all the flavours well dispersed through the ground lamb. Using your hands will give you the best result.
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 six large burger patties.
Heat a little oil in a large, high-sided frying pan or skillet, then cook the patties for about 5 minutes on each side over high heat, until a lovely golden crust starts to form. Or, you can cook these on the grill/barbecue for a lovely charred, smoky result.
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, then place the top bun on to form your burger. Popping a skewer through the top helps them keep their shape when you’re transferring them to the table to serve.
Got a question?
You can! Form the patties and then pop them in the fridge, covered, and then you can cook them the next day. Once cooked, the patties will keep for 4 days, stored in the fridge in an airtight container. Either enjoy cold or reheat in the microwave. They also freeze well – form the patties then freeze in ziplock bags and defrost overnight in the fridge, then just cook as per the recipe.
Lovely fresh tomatoes, arugula (rocket), chopped olives (or marinated olives), sliced red pepper or red onion would work well on the burgers, as would sundried tomato feta dip, hummus, green tahini sauce or tahini yogurt sauce in place of the tzatziki or zhoug.
You should be fine with this recipe because ground lamb tends to be fattier so it’s already going to be juicier, plus we’re adding ingredients that will help keep the meat juicy, but another key thing to remember is not to overwork the mixture. We want the lamb to be mixed thoroughly with the other ingredients but stop as soon as it is. Overmixing can cause the meat to dry out in the pan.
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