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! Looking for sides and salads to serve along? Check the post above.
- 2 lb ground lamb Or a combination of lamb and beef (see cook's tip #1)
- 1 small red onion, grated
- 2 garlic cloves, minced
- 1 cup chopped fresh parsley
- 10 mint leaves, chopped
- 2 ½ tsp dry oregano
- 2 tsp ground cumin
- ½ tsp paprika
- ½ tsp cayenne pepper, optional
- Kosher salt and black pepper
- Extra virgin olive oil (I used Private Reserve Greek extra virgin olive oil)
- Warm Greek pita bread or buns
- Homemade Tztaziki sauce
- Sliced tomatoes
- Sliced Green bell pepper
- Sliced cucumbers
- Sliced red onions
- Pitted Kalamata olives, sliced
- Crumbled feta
- Heat an outdoor gas grill on medium for 20 to 30 minutes or so, meanwhile, prepare the meat mixture, pita (or buns) and fixings for the burgers.
- Add the ground lamb (or mix of lamb and beef) to a mixing bowl. Add grated onions, garlic, fresh herbs, oregano, cumin, paprika and cayenne. Season with kosher salt and pepper. Add a generous drizzle of extra virgin olive oil, and mix until everything is well combined.
- Divide the meat mixture into 8 equal balls. 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. (see cook's tip #2 below) Cover and refrigerate until grill is ready.
- Lightly oil grill grates and arrange the burger patties on top. Grill over medium heat, covered, for 4 to 5 minutes on each side, turning once midway through cooking (internal temperature for a medium burger should register 160 degrees F. Adjust cooking time according to your desired doneness.)
- Allow the lamb burgers to rest for 5 to 10 minutes before serving. Serve in pita (or buns), with tztaziki sauce, tomatoes, cucumbers, peppers, onions. If you like add kalamata olives and a sprinkle of feta.
- Cook's Tip #1: You can use a mixture of l lb ground lamb and 1 lb ground beef, if you are not sure about an all-lamb burger. And you can certainly make these with beef instead if that is your strong preference.
- Cook’s Tip #2: The meat will contract and push up in the center as the patties cook; making a little depressing in the middle of each patty helps to keep the burgers hold their flat shape and cook evenly.
- Cook's Tip 3#: You can cut this recipe in 1/2 to serve 4 people or less. You can also double or triple it to serve more people.
- Skillet Cooking Instructions: If you want to cook these lamb burgers indoors on skillet. Heat an oiled cast iron skillet. Cook on one side over medium-high heat until browned (about 5 minutes), then turn over and cook on the other side until browned, another 5 to 6 minutes or to your desired doneness.
- Visit our Online Store to check out our Greek extra virgin olive oils and our all-natural and organic spices for Mediterranean cooking!
- Category: Entree
- Method: Grilled
- Cuisine: Greek
Keywords: Lamb Burgers, Greek Burgers, Lamb Burger Recipe