These are stuffed lamb patties with crumbled feta sealed inside, grilled and served on toasted buns with a quick vinegar-dressed spinach slaw. Ground lamb has enough fat to stay juicy on the grill, and the salty feta melts into the center so every bite has cheese in it — not just on top. The whole thing takes 35 minutes, which makes it a realistic weeknight dinner.
Before you start
The one technique that determines whether this burger succeeds or falls apart is sealing the patties properly. You’re making eight thin patties and sandwiching feta and green onion between pairs of them, so the edges need to be pinched firmly all the way around — any gap and the cheese leaks out onto the grill grate before it can melt into the meat. Press the edges together with your fingers and then run your thumb around the seam a second time. Also, don’t skip letting the spinach slaw sit while the burgers grill. The vinegar, mustard, and sugar need a few minutes to soften the spinach slightly and lose that raw edge; toss it first, set it aside, and it’ll be ready exactly when the patties come off the heat.
Shopping notes
- Ground lamb: Most grocery stores carry it near the ground beef, but if yours doesn’t, a butcher can grind it for you. Shoulder is the most common cut used for ground lamb and works perfectly here.
- Feta cheese: Buy a block packed in brine rather than pre-crumbled. Pre-crumbled feta is drier and doesn’t melt as well inside the patty. Crumble it yourself right before using.
- Quick-cooking rolled oats: These act as a binder. Regular rolled oats work too — just give them a quick pulse in a food processor or crush them briefly in your hand so they hydrate faster in the mix.
- Dijon-style mustard: Any smooth Dijon works. Whole-grain mustard is a fine swap if that’s what you have — it adds a little texture to the slaw dressing.
Common problems and fixes
- Patties puffing up in the center while grilling: This happens with stuffed burgers because the meat contracts around the filling. Make a very slight depression in the center of each outer patty before sealing — just a gentle press with your thumb — so the patty stays flat as it cooks.
- Cheese leaking out completely before the burger is done: The grill is too hot or the seal was incomplete. Medium-hot coals means you can hold your hand 4–5 inches above the grate for about 4 seconds. If the cheese is already gone by the flip, your fire is running too high.
- Burgers sticking to the grill: Lamb is fatty but the patties are thin and can still stick, especially early in the cook. Oil the grate just before putting the patties on, and don’t try to flip before 5 minutes — they’ll release on their own when a crust forms.
- Slaw turning watery and soggy: This happens if you dress the spinach too far in advance. The vinegar draws moisture out of the leaves quickly. Dress it no more than 10 minutes before serving, not at the start of prep.
- Lamb tasting gamey: Ground lamb from the shoulder is milder than leg meat. If the package doesn’t specify the cut and the flavor is stronger than you’d like, a small pinch of dried mint or a squeeze of lemon on the finished burger cuts through it without masking the meat.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Reheat them in a covered skillet over medium-low heat with a splash of water — about 3 to 4 minutes per side — so they warm through without drying out. The internal temperature should reach 165°F when reheated. You can also freeze cooked patties for up to 2 months; thaw overnight in the fridge before reheating. Keep the slaw separate and make it fresh, since dressed spinach doesn’t hold well and turns unpleasant after a few hours. Uncooked stuffed patties can be assembled, wrapped tightly, and refrigerated up to 24 hours ahead — a useful shortcut if you want to get dinner on the table faster on a busy night.
Feta-Stuffed Lamb Burgers With Tangy Spinach Slaw
Equipment
- Charcoal or gas grill (or grill pan)
- Large mixing bowl
- Instant-read thermometer
- Small mixing bowl
- Spatula (wide, for flipping burgers)
Ingredients
- 3 tablespoons quick-cooking rolled oats 15g
- 1 medium egg white
- ¼ teaspoon ground black pepper
- ¼ teaspoon salt
- ¾ pound ground lamb 340g
- ⅓ cup feta cheese crumbled, divided — ¼ cup for stuffing, remaining for topping, 50g
- 2 stalks green onions finely chopped
- 2 tablespoons red wine vinegar
- 1 teaspoon mustard Dijon-style
- 1 teaspoon granulated sugar
- 1 medium tomato sliced
- ¼ cup black or Kalamata olives sliced, about 40g
- 1 ½ cups fresh spinach stems removed, chopped, 45g
- 4 medium burger buns split and lightly toasted
Instructions
- In a bowl, combine oats, egg white, pepper and salt. Add lamb; mix well. Divide the lamb mixture into eight equal portions and flatten each into a thin patty about 4 inches (10cm) wide and ¼ inch (6mm) thick.3 tablespoons quick-cooking rolled oats, 1 medium egg white, ¼ teaspoon ground black pepper, ¼ teaspoon salt, ¾ pound ground lamb
- In a small bowl, toss together the feta cheese and green onion. Place one-fourth of the cheese mixture in the centre of four of the patties, leaving a ½-inch (1cm) border around the edge. Top each with one of the remaining four patties and firmly pinch the edges together all the way around to seal. Run your thumb around the seam a second time to ensure no gaps remain.⅓ cup feta cheese, 2 stalks green onions
- In a bowl, combine vinegar, mustard and sugar; mix well. Pour over chopped spinach; toss to mix. Set aside.2 tablespoons red wine vinegar, 1 teaspoon mustard, 1 teaspoon granulated sugar, 1 ½ cups fresh spinach
- Grill the stuffed burgers over medium-hot coals for 5 to 6 minutes per side, until the internal temperature reaches 160°F / 71°C on an instant-read thermometer. Avoid pressing down on the patties with the spatula — this forces out juices and can break the feta seal.
- Place each cooked burger on the bottom half of a toasted bun. Top with a generous handful of spinach slaw, sliced tomato, sliced olives, and any remaining crumbled feta. Close with the top half of the bun and serve immediately.4 medium burger buns, 1 medium tomato, ¼ cup black or Kalamata olives, ⅓ cup feta cheese
Notes
Nutrition
Your questions, answered
Can I use ground beef instead of lamb?
Yes, 80/20 ground beef works as a direct swap and the recipe holds together the same way. The flavor will be milder and less distinctive, but the feta and slaw still make it a good burger. Cook ground beef to 160°F internal temperature.
How do I know when the stuffed patties are cooked through?
Use an instant-read thermometer and check the center of the patty — you’re looking for 160°F for ground lamb. The 5 to 6 minutes per side guideline is a starting point, but thickness varies, so the thermometer is more reliable than timing alone.
Can I cook these on a stovetop instead of a grill?
A cast-iron skillet over medium heat works well. Cook 5 to 6 minutes per side with the lid on for the last 2 minutes, which helps the center cook through without over-browning the outside.
Why do the oats go into the meat mixture?
They act as a binder, similar to breadcrumbs, helping the patty hold its shape without making it dense. Quick-cooking oats absorb moisture from the egg white and disappear into the texture of the finished patty.
Can I make the patties ahead of time?
Yes — assemble and seal the stuffed patties, then refrigerate them on a plate covered with plastic wrap for up to 24 hours before grilling. Cold patties actually hold their shape better on the grill than room-temperature ones.
Is there a substitute for red wine vinegar in the slaw dressing?
White wine vinegar is the closest swap and works just as well. Apple cider vinegar is slightly sweeter but also fine — just reduce the sugar by a small pinch to keep the dressing balanced.
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