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 my fresh cucumber salad (linked below) and a glass of wine and you have yourself a perfect evening.
Greek Lamb Burgers
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
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1/2 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 storebought or I've linked my recipe for homemade tzatziki above
- About 30 minutes before grilling, take the ground lamb out of the fridge.
- Mix together the herbs, paprika, cayenne pepper, cumin, raisins and garlic and pour over the lamb. (Do NOT add any salt at this point)
- Gently work together using your hands until the herbs are evenly distributed through the meat, being careful not to overmix.
- Divide the mixture into 6 equal portions and form into patties.
- With two fingers, gently press into the middle of each burger, this will help reduce shrinkage.
- Preheat a grill over medium high heat for 5-10 minutes.
- Wait until you are just about to grill to generously sprinkle the patties with salt and pepper to taste.
- Grill over medium high heat with the lid closed for 5 minutes.
- Flip burgers to the other side and continue to grill for another 5 minutes for medium/medium rare.
- When there is about 1-2 minutes of grill time remaining, top your burgers with a few slices of feta cheese and grill your brioche buns (if desired).
- After the 5 minutes, promptly remove your burgers from the grill to a baking sheet lined with tin foil. Allow meat to rest for at least 5 minutes before assembling.
- 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 you have yourself a delicious lamb burger! Enjoy!
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