These Greek lamb burgers are herbaceous, simple to make and oh so delicious. Pair with some quick and easy Greek cucumber salad and homemade tzatziki for a meal fit for a Greek goddess!
Have I mentioned that I love lamb. Lamb chops, roast leg of lamb, wrack of lamb, and of course, the much underrated in my opinion, lamb burger.
I've taken this particular lamb burger for a Greek spin, mixing the meat with tons of fresh herbs, garlic, spices and my secret ingredient (chopped golden raisins) and dressing it with my easy homemade Tzatziki, arugula, red onion and a mild feta.
Pair it with a fresh cucumber and tomato salad and a glass of wine and you have yourself a perfect evening.
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- Mixing bowls
- Measuring spoons
- Cutting board and knife
- Skillet (optional)
- Grill: We love our Charbroil grill and use it all the time!
- Ground Lamb Meat
- Fresh Herbs: This recipe uses a combination of fresh parsley, dill, mint and oregano for a fresh, herbaceous burger that is oh-so-delicious. If you don't have fresh herbs on hand you can use dried herbs by cutting the amounts in half. But I highly recommend using fresh herbs for this recipe as it really does make a hug difference.
- Spices: I like a mixture of paprika, cumin and cayenne pepper. If you are someone who prefers very mild flavors feel free to omit the cayenne.
- Golden raisins: Chopped and incorporated into the meat these give great sweetness and flavor. I like using Sun-Gold Golden Raisins, but your favorite brand will do!
- Brioche Hamburger Buns: If I am going to have a burger on a bun (which isn't every day) then I want that bun to be fabulous. And that is what brioche buns are. Obviously you can substitute these for regular burger buns but I swear by Brioche.
- Feta Cheese: Mild or sharp both work. Pick your preferred brand!
- Fresh Arugula: I love the peppery taste of arugula but if it doesn't appeal to you simply replace with baby spinach.
- Red Onion Slices
- Tzatziki: I think tzatziki works perfectly on this burger. You can buy your favorite brand or make some homemade using my recipe the Best Tzatziki.
Tips and Tricks for a great Greek Lamb Burger
- Don't add salt to the burger meat until just before cooking!
This ensures your burgers stay extra moist!
2. Get your grill good and hot before cooking the patties!
You never want to place a burger patty on a cold or luke warm grill. Not only will it stick but you won't get that nice outside char with juicy inside.
3. NEVER press down on your patties and don't open the grill lid too much!
Whenever I see people grilling in movies and press down on their patties with a spatula it always makes me cringe a little. All those beautiful juices dripping right down into the coals.
Less is more when it comes to grilling juicy burgers. Place your meat on the grill, close the lid and let it do it's thing. You don't want to be messing with the meat or opening and closing the lid too many times.
4. Always let you meat rest before serving!
If you cut or bite into meat too soon after taking it off heat you'll lose a decent amount of those fabulous juice. Let it rest!
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Made this recipe? Let me know what you think in the comments!
Greek Lamb Burgers
- mixing bowl
- Cutting board and knife
- skillet (optional)
For the lamb burger patties
- 2 lb ground lamb meat
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh oregano, chopped
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ½ tsp cumin
- 2 tbsp golden raisins, finely chopped optional, but gives a nice hint of sweetness
- salt & pepper
- 6 Brioche hamburger buns any hamburger bun will work but I HIGHLY recommend using brioche buns
- Fresh Arugula
- Sliced red onion
- Feta cheese I like Mevgal
- Tzatziki You can use store bought or I've linked my recipe for homemade tzatziki above
- Take your lamb meat out of the fridge about 20-30 minutes before grilling to come to room temperature. Place in a bowl and set aside. Chop fresh herbs and combine with paprika, cayenne, cumin, raisins and garlic. Add to the bowl with the lamb and gently mix into the meat with your hands, being careful not to overwork. *Note* Do NOT add any salt at this point.
- Preheat your grill to medium high. Allow to heat for at least 5-10 minutes before cooking the burgers. While your grill is preheating, divide the meat mixture into 6 equal portions and form into round patties. With two fingers, gently press a slight indent into the middle of each burger. This will help reduce shrinkage.
- When you are just about to grill, generously sprinkle both sides of the meat patties with salt and pepper. Then carefully place on the hot grill and cook over medium high with the lid closed for 5 minutes.Flip burgers to the other side and continue to grill with the lid closed for an additional 5 minutes for medium/medium rare. (optional) When there is about 1-2 minutes left of grill time remaining, top your burgers with a few slices of feta cheese to melt. When your burgers are done cooking, promptly remove them from the grill and transfer to a foil lined baking sheet/pan. Loosely cover with foil and allow to rest for about 5 minutes before serving.
- (optional) While your patties are resting, melt a little butter in the bottom of a skillet over medium high heat. Place open brioche buns face down in the pan and allow to toast for a minute or so until golden brown. You can also brush the buns with a little melted butted or oil and toast for a minute on the grill if you prefer.
- To assemble, Generously spread tzatziki on both sides of the bun. Add some arugula to the bottom bun, then top with the burger patty. Top that with some slices of red onion and the remaining bun and enjoy!