This is a grilled lamb burger seasoned with garlic, Dijon, and dried herbs, topped with a chunky pistachio-mint pesto folded with crumbled feta. The pesto doubles as a spread and a sauce, so there’s no need to make two separate condiments. It comes together in 30 minutes, and the patties and pesto both hold well in the fridge, making it a genuinely useful recipe to have in rotation.
What makes this version work
Two things matter here. First, the thumb dent pressed into the center of each raw patty — lamb has more fat than beef, and without that dent the patty domes up as it contracts on the grill, giving you an uneven cook and a bun that won’t sit flat. Second, the pesto is built in stages: dry ingredients blitzed first until the pistachios are rice-sized, then oil drizzled in slowly, then feta folded in by hand at the end. Blending the feta in with the motor running turns it grainy and salty; keeping it chunky means you get distinct pockets of it in every bite.
Smart swaps
- Ground lamb: Hard to find in some stores. A 50/50 mix of ground beef and ground lamb works well and is milder if you’re feeding people who find lamb strong.
- Pistachios: Shelled, unsalted raw or roasted both work. Avoid salted — the feta already brings plenty of salt.
- Fresh vs. dried herbs in the patty: Fresh works fine; use roughly three times the amount called for dried.
- Feta: Block feta packed in brine is firmer and less salty than pre-crumbled. Either works, but block feta gives you better texture in the pesto.
- Bun choice: A sturdy brioche or ciabatta roll holds up better to the wet pesto than a standard soft bun, which goes soggy fast.
Storage and reheating
Raw formed patties keep in the fridge for up to 2 days, separated by parchment, or freeze for up to 3 months — freeze them on a flat tray first, then transfer to a bag once solid. Cooked patties keep refrigerated for 3 to 4 days. Reheat in a covered skillet over medium-low with a splash of water for about 3 minutes per side; the microwave dries lamb out quickly so use it only as a last resort. The pesto keeps in a sealed jar in the fridge for up to 5 days — press a piece of plastic wrap directly onto the surface to slow browning. It does not freeze well; the feta breaks down and the mint turns dark.
Troubleshooting
- Patties falling apart on the grill: The mix was probably overworked, or the patties went onto a cold grate. Make sure the grill is fully hot before the patties go on, and don’t move them for the first 3 minutes — they’ll release naturally once a crust forms.
- Pesto too thick to spread: Add olive oil a teaspoon at a time and pulse briefly. Cold pesto straight from the fridge also seizes up; let it sit at room temperature for 10 minutes before serving.
- Burger tastes too gamey: Lamb fat is where most of the strong flavor lives. If your ground lamb looks very fatty, you can drain off a little rendered fat partway through cooking, but don’t skip the Dijon and garlic in the mix — they do real work here in balancing the flavor.
- Patties cooking unevenly: Patties thicker than 1 inch at the edges will be raw in the center by the time the outside is done. Press them to an even thickness all the way to the edge, not just in the middle. Use an instant-read thermometer and pull at 160°F (71°C) internal for food safety.
- Pesto turning brown quickly: Mint oxidizes faster than basil. The lemon juice in the recipe slows this, but if you’re making the pesto more than a day ahead, add an extra squeeze of lemon and store it with plastic wrap pressed directly on the surface.
Greek Lamb Burger With Pistachio Mint Pesto
Ingredients
Burger Ingredients
- 1 pound ground lamb
- 2 cloves garlic minced
- 2 teaspoons dijon mustard
- ½ teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 1 medium egg
- 1 pinch salt
- 1 pinch ground black pepper
- 1 medium red onion thinly sliced
- 1 large head iceberg lettuce
Pesto Ingredients
- 1 bunch mint about 1 cup
- ⅓ cup pistachios
- 1 clove garlic
- ½ medium lemon juice
- 1 drizzle Olive oil add more if needed
- 1 pinch salt
- 1 pinch ground black pepper
- 1 small block feta crumbled
Instructions
- Combine all burger ingredients, except the onion and lettuce, in a large bowl. Mix with your hands until just combined (don’t overmix) and divide into 4 large patties. Round them out and flatten slightly to about 1-inch thick, making a dent in the middle of each with your thumb.
- Season the burger exterior with salt and pepper and refrigerate on a plate while you make the pesto. You can also turn on your grill at this point.
- To make the pesto, combine all the ingredients except the olive oil and the feta in a food processor and blend until combined, and the pistachios form rice-sized pieces.
- Slowly drizzle in the olive oil until you reach your desired consistency (keep it a little chunky) and then fold in some crumbled feta. Set aside.
- Once the grill is hot, cook the patties on the indented side up and cook for 5 to 6 minutes per side until cooked to the desired doneness (5to 6 minutes per side is about medium).
- Thinly slice the red onion and then prepare the buns. Assemble the burgers with chosen greens, then serve.
Nutrition
Frequently asked questions
Can I cook these on a stovetop instead of a grill?
Yes — a cast iron skillet over medium-high heat works well. Get the pan hot before the patties go in, and don’t press them down with a spatula, which squeezes out the fat you want keeping them juicy.
How do I know when the lamb patties are done without cutting into them?
Use an instant-read thermometer and cook to 160°F (71°C) internal — that’s the safe temperature for ground lamb. At that temp the patty will still have some moisture; pulling it at 165°F or above starts to dry it out noticeably.
Can I make the patties ahead and cook them later in the week?
Yes, and this is one of the better burgers for doing that. Form the patties, layer them with parchment, and refrigerate for up to 2 days or freeze for up to 3 months. Cook straight from the fridge; if cooking from frozen, thaw overnight in the fridge first.
My food processor is small — can I make the pesto by hand?
You can. Chop the mint and pistachios finely with a knife, mince the garlic, then mix everything together with the lemon juice and olive oil in a bowl. The texture will be rougher, but it tastes the same and some people actually prefer it chunkier.
Can I use the pesto on anything else during the week?
It works well as a spread on sandwiches, stirred into cooked couscous or orzo, or spooned over roasted vegetables. Making a full batch and using it across a few meals is a good reason to have this recipe in your regular rotation.
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