Lamb Burgers: a mouthwatering Greek alternative to beef burgers

Greek lamb burgers are an amazing dish to serve up the next time you're firing up the grill. Made with lamb patties seasoned with Mediterranean flavors like oregano, cumin, and ground coriander, lamb burgers are perfectly juicy, with the delicious taste of beautifully grilled meat. A mayonnaise and olive tapenade spread gives the burgers a salty, tangy flavor that's hard to resist.

It's a popular dish around the Mediterranean. Lamb burgers are typically served medium or medium-rare like the classic beef burgers. Lamb burgers are a great way to bring some new flavors to your barbecue and are an even healthier alternative to beef!

Lamb Burger Ingredients 

These easy lamb burgers are bursting with fresh Mediterranean flavors. You'll need some hamburger or brioche buns for the burgers.

To make the patties, use ground lamb, cumin, coriander, oregano, and garlic, plus a dash of salt and pepper for seasoning. An egg is a must; it will bind the burgers and stop them from falling apart.

You'll need mayonnaise and olive tapenade to make the spread for the buns, plus burger toppings.

To keep with the Mediterranean theme, use peppery arugula, sweet red onions, crisp cucumbers, and some salty, tangy feta cheese.

How to Make Lamb Burgers

Making lamb burgers isn't very different from making beef burgers. Gather your ingredients, and let's dive in!

Making the Sauce

To make the mayo-tapenade spread. Simply whisk the mayonnaise and olive tapenade in a bowl, then put it to the side.

Making the Lamb Patties

To make the patties, put the lamb, oregano, garlic, coriander, cumin, salt, pepper, and the beaten egg in a bowl. Mix everything until just combined. Divvy up the meat mixture into four equal portions, then shape each into a burger patty.

Grilling the Lamb Burgers

Preheat your grill on medium-high heat, then grease the grill with vegetable oil. Grill the burgers with the lid closed for about 3 minutes.

Flip the burgers, and cook with the lid closed for another 2 to 3 minutes, depending on how you like your burgers. Medium is about 145F, while medium-rare is 135F. Pop the lamb patties onto a plate to rest. This will keep the burgers nice and juicy.

Assembling the Lamb Burgers

Smear the spread on each burger bun – both the top and bottom. Arrange the onion and cucumber on the bottom buns. Lay a patty on top of each bun. Sprinkle each burger with arugula and feta cheese. Close the buns, and enjoy!

Tips for Making the Best Lamb Burgers

No grill? You can cook lamb burgers in a skillet.

Use a good burger bun. Either classic hamburger buns or brioche buns are a great choice.

To help your burgers cook more evenly, you can make a 1-inch wide indentation on the top of each burger.

Let the lamb rest for a minute or two before assembling the burgers. This will help keep them moist and juicy.

What to Serve with Lamb Burgers

Lamb goes so well with ingredients like mint, lemon, garlic, and relish. Serve them with some lemon roasted vegetables, a green salad with mint, grilled asparagus, or tomato relish.

They're also great with dips like tzatziki, hummus, and baba ganoush served with crackers, bread, or crunchy raw vegetables.

How to Store Lamb Burgers

Lamb burgers will last up to 3 days when stored in an airtight container in the fridge.

Instructions

In a small bowl, whisk mayonnaise and homemade olive tapenade. Set aside.

In a medium bowl, mix lamb, oregano, garlic, coriander, cumin, salt, pepper, and the beaten egg until just combined.

Portion the mixture into 4 equal amounts and shape each into a patty.

Heat your grill on medium-high. Grease the grill with vegetable oil.

Cook the burgers with the lid closed for 3 minutes. Flip the burgers, and cook with the lid closed for 2 to 3 minutes more.

Place the lamb patties onto a plate to rest.

Spread some of the mayonnaise onto each burger bun. Place the onion and cucumber on the bottom buns. Lay a patty on top.

Top with arugula and feta cheese, then close the buns and serve.

Notes

You can use homemade, full-fat, or low-fat mayonnaise for the spread.