Spice up burger night with this Greek-style Lamb Burger recipe! All-star Greek flavors bring this easy dinner to the next level, with Mediterranean-style seasonings like fresh parsley, mint, cumin, and oregano. Serve with creamy Tzatziki Sauce, tangy feta cheese, briny olives, and fresh bell peppers!

A close up of a greek style lamb burger on a plate in front of various table settings.
Photo Credits: Mark Beahm

Ground meat is generally underrated in the gourmet dinner category, but ask any Greek yiayia and you’ll get a list of tasty dinners, from Soutzokakia (saucy baked meatballs) to beautiful baked Gemista Stuffed Tomatoes. This Greek lamb burger recipe follows suit, turning humble ground lamb into a five-star meal with bold Greek flavor-makers.

The secret is in the meat mixture, which combines fresh garlic and herbs with aromatic spices like oregano, earthy cumin, and paprika. The spices lend a deeply savory flavor, while the fresh aromatics lighten things perfectly. It’s unexpected yet super comforting and familiar! You’ll love every bite! 

Plus, this recipe is very versatile to suit your tastes. Don’t do dairy? Swap the Tzatziki Sauce for Tahini Sauce and skip the feta cheese. Prefer ground beef? The patty seasoning is delicious with ground beef too. Avoiding gluten? Serve wrapped in lettuce! Everyone is welcome at this next-level burger night! 

Table of Contents
  1. Lamb Burger Ingredients and Substitutions
    1. For the Lamb Patties
    2. The Fixings
  2. Ingredient Spotlight
  3. How to Make Greek-Style Lamb Burgers
  4. What to Serve with Lamb Burgers
  5. More Mediterranean-Style Burger Recipes
  6. Greek Lamb Burgers Recipe
Ingredients for greek style lamb burger recipe including ground lamb, red onion, garlic, fresh parsley, mint, oregano, cumin, paprika cayenne pepper, salt, black pepper, and olive oil.

Lamb Burger Ingredients and Substitutions

This lamb burger recipe brings a strong, decidedly Greek flavor but uses all easy-to-find ingredients, many of which you may already have on hand. You’ll need:

For the Lamb Patties

  • Ground lamb: I love the robust flavor of an all-lamb burger, but you can use a 50/50 mixture of ground lamb and beef (or all beef) if you prefer.
  • Red onion adds a sweet and savory note without overpowering, but you can substitute with 1/2 grated white or yellow onion or minced shallot. 
  • Garlic: It wouldn’t be a Greek-style lamb burger without garlic! Grate or mince fresh garlic cloves for an assertive flavor. 
  • Fresh herbs: Parsley and mint lift the savory flavor, adding a refreshing note. Any tender green herbs would work in their place like cilantro or dill. If you prefer to use dried herbs, substitute with just a pinch as they are significantly stronger.  
  • Seasonings: Dried oregano, ground cumin, paprika, and cayenne pepper (optional) dial the classic Greek flavors up a notch: aromatic, slightly warming, and subtly spicy. If your spice drawer needs a refresh you can stock up at our spice shop
  • Kosher salt and black pepper enhance the flavor. 
  • Olive oil: Holds the lamb patty together and lends a fruity, peppery note. Any high-quality extra virgin variety works for this recipe, but I like to keep it Greek with our peppery Private Reserve Greek Extra Virgin Olive Oil
An overhead photo of grilled greek style lamb burger patties on a serving platter on a wooden try. Surrounding this is a stack of plates, plates of feta cheese, sliced cucumbers, sliced tomatoes, sliced green peppers and grilled buns as well as bowls of kalamata olives and tzatziki sauce.

The Fixings

  • Burger buns or pita bread: Use quality store-bought buns or pita bread. Or make your own pita for a special treat! You could also make this lamb burger protein-style by wrapping it in iceberg lettuce. 
  • Tzatziki sauce: This garlicky, creamy, herbaceous sauce is the perfect match for the richness of the lamb. Make your own tzatziki, use quality store-bought, or substitute with Tahini Sauce for a dairy-free option.
  • Fresh toppings: I like sliced tomatoes, cucumber, red onions, and green bell pepper, but you can get creative with what you have on hand.
  • Kalamata olives add a briney kick to balance the richness. Find my favorite Kalamata olives we sourced straight from Greece at our shop, or swap in any pickle or olive of your choice.
  • Crumbled feta: I never say no to crumbled feta–use a block feta preserved in brine (rather than the pre-crumbled kind) for the best flavor. If you’d like to keep things dairy-free, you can absolutely make this burger without the feta. 
An overhead photo of 2 greek style lamb burgers on a serving platter on a wooden tray.

Ingredient Spotlight

When you go to Greece, there’s often a third spice on the table next to the salt and pepper: Oregano! That’s because oregano is a workhorse of any Greek kitchen—as essential as salt. A high-quality oregano makes all the difference, bringing an aromatic, deeply comforting quality to everything from Pork Souvlaki to Traditional Horiatiki (Greek Salad).

Look for dried oregano with a strong aroma and green (not brown) leaves, which are both indicators of freshness.

How to Make Greek-Style Lamb Burgers

You can make this lamb burger recipe on both an outdoor griddle or your stove. Refrigerating the lamb patties for a few minutes while you heat your grill helps them hold together better, but if you’re in a hurry you can get your grill heating while you make the patties and throw them right on. Here are the steps:

  • Make the lamb burger mixture. To a large mixing bowl, add 2 pounds ground lamb, 1 grated red onion, 2 minced garlic cloves, 1 cup chopped parsley, and 10 chopped mint leaves. Season with 2 1/2 teaspoons dried oregano, 2 teaspoons cumin, 1/2 teaspoon paprika, 1/2 teaspoon cayenne (optional), and a good pinch or two of salt and pepper. Add a generous drizzle of extra virgin olive oil and mix until everything is well combined. An overhead photo of the ingredients for the greek style lamb burgers mixed together in a bowl.
  • Make the lamb patties. Divide the meat mixture into 8 equal portions. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty (this will keep the patty flat as it cooks). Cover and refrigerate as you heat your grill.An overhead photo of uncooked greek style lamb burger patties on a parchment lined baking sheet.
  • Get ready to grill. Preheat an outdoor gas grill or an indoor griddle to medium. Get all your fixings ready to go–buns/pita, Tzatziki sauce, sliced tomatoes, bell pepper, red onion, Kalamata olives, and crumbled feta. 
  • Grill the lamb burgers. When your grill/griddle is hot, lightly oil and arrange the lamb patties on top. Cover and grill over medium heat for 3 to 5 minutes on each side. The internal temperature for a medium burger should register 160°F–adjust the cooking time according to your desired doneness.An overhead photo of grilled greek style lamb burger patties on a serving platter.
  • Rest and serve. Allow the lamb burgers to rest for 5 to 10 minutes so it stays juicy. Serve in buns or pita pockets with your fixings of choice.An overhead photo of grilled greek style lamb burger patties on a serving platter on a wooden try. Surrounding this is a stack of plates, plates of feta cheese, sliced cucumbers, sliced tomatoes, sliced green peppers and grilled buns as well as bowls of kalamata olives and tzatziki sauce.

What to Serve with Lamb Burgers

I like to go both classic and fresh when I’m planning a burger night. Keep it classic with these Greek-Style Oven Fries, then go for a refreshing salad on the side, like this Bell Pepper Salad, which has a lot of complementary flavor without feeling like a carbon copy. For a special night, make this easy Baklava Ice Cream Sundae recipe.

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4.98 from 40 votes

Greek Lamb Burgers

Suzy Karadsheh
A close up of a greek style lamb burger on a plate in front of various table settings.
Do something different on burger night…go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar! 
Prep – 20 minutes
Cook – 10 minutes
Total – 30 minutes
Cuisine:
Greek
Serves – 8
Course:
Entree

Ingredients
  

For the Greek-Style Patties

  • 2 pounds ground lamb (see note)
  • 1 small red onion, grated
  • 2 garlic cloves, minced
  • 1 cup chopped fresh parsley
  • 10 mint leaves, chopped
  • 2 1/2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • Kosher salt
  • Black pepper
  • Extra virgin olive oil

To Serve

  • Burger buns or pita bread
  • Tzatziki sauce
  • Sliced tomatoes
  • Sliced green bell pepper
  • Sliced cucumbers
  • Sliced red onions
  • Pitted Kalamata olives, sliced
  • Crumbled feta

Instructions
 

  • Make the lamb burger mixture. To a large mixing bowl, add the meat, onion, garlic, parsley, mint, oregano, cumin, paprika and cayenne. Season with a good pinch or two of kosher salt and pepper. Add a generous drizzle of extra virgin olive oil and mix until everything is well combined.
  • Make the lamb patties. Divide the meat mixture into 8 equal portions. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty (this will keep the patty flat as it cooks). Cover and refrigerate as you heat your grill.
  • Get ready to grill. Preheat an outdoor gas grill or an indoor griddle to medium. Get all your fixings ready to go.
  • Grill the lamb burgers. When your grill/griddle is hot, lightly oil and arrange the lamb patties on top. Cover and grill over medium heat for 3 to 5 minutes on each side. The internal temperature for a medium burger should register 160°F–adjust cooking time according to your desired doneness.
  • Rest and serve. Allow the lamb burgers to rest for 5 to 10 minutes so it stays juicy. Serve in buns or pita pockets with your fixings of choice.

Video

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, oregano, paprika, and Kalamata olives used in this recipe.
  • Meat options: You can use a 50/50 mixture of ground lamb and beef if you are not sure about an all-lamb burger. And you can certainly make these with beef instead if that is your preference.
  • Nutrition is calculated for the burger patties only. 

Nutrition

Calories: 334.3kcalCarbohydrates: 3gProtein: 19.4gFat: 26.8gSaturated Fat: 11.6gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 11gCholesterol: 82.8mgSodium: 73.3mgPotassium: 345.7mgFiber: 1gSugar: 0.7gVitamin A: 815.8IUVitamin C: 11.8mgCalcium: 51.2mgIron: 2.9mg
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Greek oregano bunch from the Mediterranean dish shop.

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*This post has recently been updated with new information for readers’ benefit.

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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4.98 from 40 votes

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Comments

  1. Jill C. says:

    5 stars
    I have made these Lamb Burgers many, many times. We absolutely love them, would not a change a thing.
    Thank you

  2. Stephanie F says:

    5 stars
    Absolutely delicious! I changed nothing, and it was PERFECT!! 10/10 will be making again and again and again

  3. Bob Herring says:

    I followed the recipe pretty exactly, using 1 lb of lamb, then cut the other ingredients in half. Used fresh parsley, oregano, and peppermint from my garden. Cooked in a pre-heated skillet, browning the first side for about 5 minutes, then flipping them, shutting off the heat, and letting them come to around 150 F. Then I let them coast to a done temperature of 160F, as recommended. They were so juicy and tasty, served with Suzy’s tzatziki sauce, baked pita bread, and steamed green beans. A very nice dinner for two!

    1. TMD Team says:

      Thanks so much for sharing, Bob!

  4. Glenn says:

    5 stars
    Hey Suzy,
    I was looking for something different to make on the bbq for Labor Day weekend and I decided to try this recipe with beef on a charcoal grill and it was incredible. Looking forward to seeing your new cookbook. Have a great weekend.
    Glenn

    1. Suzy says:

      So glad to hear it, Glenn! And thank you for your support with the cookbook! Only one more week until release day!

  5. Abby says:

    5 stars
    This was the first recipe I tried from your blog, several years ago, and it’s still a favorite! I love, love, love all of your recipes that I have tried.. and I have a long list of recipes still to try! I’ve recommended your website to many friends who enjoy cooking. You definitely should consider writing a cookbook.. and you should certainly have your own cooking show as well! You’ve really introduced me to some amazing flavors and ways to make dishes that I wouldn’t have tried before. Thank you, Suzy!

    1. Suzy says:

      Hi, Abby! Thank you! You are so sweet! I actually am writing a cookbook at the moment. It will be published in September, so stay tuned for pre-order details :).

      1. Abby says:

        How exciting! I’ll have to get several for Christmas gifts! 🙂

  6. Mary says:

    Very good! We had some issues grating the red onion so did a fine chop instead. Used 1 lb beef and 1 lb lamb. Served with fresh Naan, hummus and arugula. And roasted eggplant , red pepper and vidalia onion. A nice change from classic burger.

    1. Natasha Kane says:

      5 stars
      Fantastic recipe! The entire family LOVED it! I froze the onion for an hour before grating it. Combined the ingredients for the meat and refrigerated it for a few hours prior to cooking.
      The tzatziki sauce was also fabulous.

  7. Donna B. says:

    5 stars
    Absolutely spot on delicious!

    1. Suzy says:

      Thanks so much, Donna!

  8. JoJo says:

    5 stars
    Delicious! I thought it would be too much parley, but they turned out perfect. I will make these again for sure.

  9. Nicky says:

    5 stars
    Really tasty, clean plates all round!

    1. Suzy says:

      Yay! Love to hear it! Thanks, Nicky.

  10. ageliki says:

    Hi there,

    In Greek beifteki we add egg and bread crumbs and some milk and lemon or vinegar do you recommend doing the same here, Im planning to make it with half beef and half lamb. Please advice ..
    Thank you

    1. Suzy says:

      Hi, Ageliki. I have not added those ingredients to this recipe. I find it works beautifully as written.

  11. Jeri says:

    4 stars
    The cumin is overpowering.

  12. Lucy says:

    Would it be OK to make the mix in a morning and keep it refrigerated until that evening to use please, or best to cook immediately? 🙂 Thanks, Lucy

    1. Suzy says:

      Sure, Lucy. That should work!

  13. Jennifer M says:

    5 stars
    We loved that we can eat burgers with healthier condiments & sides as we incorporate more Mediterranean diet into our meals. Delicious flavors!.

    1. Suzy says:

      Thank you, Jennifer!

  14. Erin says:

    5 stars
    Awesome recipe! I only had one pound of ground lamb so I cut the recipe in half, but I did add some crumbled feta to the meat mixture because I had to use it up. Totally recommend that addition if you’ve got it in the fridge. Best lamb burgers I’ve had yet and I’ve tried multiple recipes. This one is now bookmarked and I shall look no further for lamb burgers. Thanks so much!!

    1. Suzy says:

      Yay! Thanks, Erin!

  15. Maria M says:

    5 stars
    These are awesome! Full of flavor. Definitely putting in the rotation.

    1. Suzy says:

      Yay! Thanks, Maria!

  16. Lisa says:

    5 stars
    Excellent and enjoyed by al!! The lamb burgers do shrink when cooked, and 4 of us devoured them!