Greek Lamb Burgers with Feta and Mint
I have been craving for a good lamb burger, but I realized they are hard to order for takeaways so I decided to make my own. Here's a Greek Lamb Burger recipe to try.
Equipment
- 10-inch oven-safe non-stick skillet with lid
- Mixing bowl (medium)
- Microplane or fine grater (for lemon zest)
- Instant-read thermometer
- Rimmed baking sheet (optional, to catch drips in oven)
Ingredients
- ½ pound ground lamb 225g
- 1 clove garlic minced, about ½ teaspoon
- 1 teaspoon lemon zest from about 1 medium lemon
- 2 tablespoons fresh mint finely chopped, about 6-8 leaves
- 3 tablespoons feta cheese crumbled, 25g
- ¼ teaspoon fine sea salt or to taste
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon olive oil for searing
Instructions
- Add the ground lamb, garlic, lemon zest, mint, feta, salt, and pepper to a medium mixing bowl. Mix with your hands until just combined — do not overwork the meat. Divide the mixture in half and shape into two patties about ¾ inch (2cm) thick. If the meat feels warm or soft, refrigerate the patties for 10 minutes before cooking.½ pound ground lamb, 1 clove garlic, 1 teaspoon lemon zest, 2 tablespoons fresh mint, 3 tablespoons feta cheese, ¼ teaspoon fine sea salt, ¼ teaspoon freshly ground black pepper
- Preheat your oven to 350°F / 175°C (180°C fan-forced).
- Heat 1 tablespoon olive oil in a 10-inch oven-safe non-stick skillet over medium-high heat. When the oil shimmers, add the patties and sear for 2-3 minutes per side until a golden-brown crust forms.1 tablespoon olive oil
- Place the lid on the skillet and transfer to the oven. Cook for 5-8 minutes, or until an instant-read thermometer inserted into the centre of a patty reads 160°F (71°C). Rest the patties for 2 minutes before serving.
- Serve the lamb burgers on a bed of mixed greens or in a toasted brioche bun. Top with a dollop of Greek yogurt sauce and an extra sprinkle of crumbled feta if desired.
Notes
Storage: Cooked patties keep in an airtight container in the fridge for up to 3 days. Reheat in a covered pan over low heat with a splash of water — avoid the microwave as it toughens the texture.
Freezer: Freeze raw formed patties on a parchment-lined baking sheet until solid (about 2 hours), then transfer to a zip-lock bag for up to 3 months. Thaw overnight in the fridge before cooking.
Make-Ahead: Mix and shape raw patties up to 24 hours ahead. Stack with parchment between each one, wrap tightly, and refrigerate.
Substitution: Ground beef (80/20) works if you cannot find ground lamb — reduce the feta to 2 tablespoons as beef is less assertive and too much feta can overpower it.
Pro Tip: Keep the meat cold until it hits the pan. If it warms up from handling, chill shaped patties in the fridge for 10 minutes before searing — this prevents shrinkage and helps the crust form evenly.
Nutrition
Serving: 1servingCalories: 456kcalCarbohydrates: 3gProtein: 23gFat: 39gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gCholesterol: 105mgSodium: 650mgPotassium: 307mgFiber: 1gSugar: 0.1gVitamin A: 322IUVitamin C: 3mgCalcium: 161mgIron: 2mg
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