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Make these amazing lamb burgers to add a Greek twist to your next summer barbecue! They’re infused with minced garlic, rosemary, oregano, and mint, boasting a burst of flavor in every juicy bite. Topped off with tzatziki, feta crumbles and fresh veggies, you won’t be able to get enough.
Greek Lamb Burgers
I’ve been on a bit of a lamb kick lately, especially after how tasty this gyro meat turned out! These lamb burgers are so delicious and a great switch up from the classic beef burger! They’re juicy and tender, and taste even better when you top them with fresh greens, tomatoes, feta cheese, and tzatziki sauce!
I made my lamb burgers in a skillet but I’ve also included how to grill them since we’re in the peak of barbecue season. Making them on the stove is nice and convenient, but grilling gives them that delicious, smoky char. How you choose to prepare them is up to you! They’ll be scrumptious either way.
Ingredients for the Lamb Burger Patties
This is everything you’ll need to make the most flavorful lamb burgers ever! You can find the exact measurements I used below in the recipe card, but feel free to tweak the amounts to your liking.
- Ground Lamb: This is the MVP, giving the burgers their unique and tasty flavor that’s a step up from your regular beef patties. They’re juicy and tender, perfect for anyone looking to try something different. You can also mix in ground beef or turkey if you wish.
- Minced Garlic: Kicks these burgers up a notch, adding some savory flavor that’ll make your taste buds sing.
- Fresh Rosemary: Rosemary is all about that Mediterranean vibe. It’s got that earthy taste that pairs up like a charm with the lamb’s richness, giving it a refreshing and herby kick.
- Dried Oregano: Adds a warm and slightly peppery taste to these burgers, making them even more lip-smackingly good.
- Fresh Mint: For a burst of fresh and cool flavor in every bite!
- Salt and Black Pepper: These are the trusty seasonings that make everything better. They enhance all the ingredients, giving the burgers that tasty punch of flavor.
- Olive Oil: Last but not least, the hero that holds it all together! Olive oil keeps these lamb burgers moist and tasty.
For the Assembly:
- Hamburger Buns: Use your favorite kind here! Regular hamburger buns, brioche, ciabatta, or whole-wheat buns are all great options. You can even use pita bread for a fun twist.
- Mayonnaise: Slather some mayo on those buns for a rich and satisfying taste that complements the lamb burgers perfectly.
- Tzatziki: Greek vibes incoming! This cool yogurt sauce is the BFF of lamb burgers. It’s so fresh and tasty.
- Sliced Tomato: Adds sweet, tangy flavor that cuts through the richness of the burgers.
- Sliced Red Onion: For a tasty crunch and pop of flavor!
- Arugula: I love the fresh, peppery flavor that arugula adds, but you can also use lettuce, spinach, or kale if you prefer.
- Crumbled Feta Cheese: A must-add for Greek dishes! It has the most amazing tangy flavor.
More Great Toppings
For even more delicious Greek flavor, try mixing some fresh dill or lemon juice into your meat mixture or topping your lamb burgers with kalamata olives!
Let’s Make Some Lamb Burgers!
It’s actually super easy to make this lamb burger recipe at home. Plus, it only takes 30 minutes from start to finish! You’ll have juicy, flavorful burgers ready in a snap.
- Prepare Patties: To a large bowl, add your ground lamb, garlic, rosemary, oregano, mint, salt, and pepper. Mix well. Then form your lamb meat into 4 round patties.
- Cook: Heat a large skillet up to medium-high heat and pour your olive oil on the pan. Cook each patty for about 4 minutes on each side, or until the internal temperature reaches 135-140 degrees Fahrenheit.
- Rest: Remove the patties from your skillet and then allow them to rest at room temperature for a few minutes.
- Toast Buns: (Optional) I recommend toasting your burger buns before assembly to add a little extra texture and flavor!
- Assemble: To assemble, spread some mayonnaise onto your buns. Place a little bed of arugula on the bottom bun, and then the lamb patty on top of the lettuce.
- Add Toppings: On your lamb patty, place your tomato, red onion, and crumbled feta. Then finish with a generous helping of Tzatziki sauce, and salt and pepper to taste.
- Enjoy: Lamb burgers are best enjoyed fresh!
Using a Grill
Lamb burgers are perfect for summer barbecues! To grill your patties, heat your grill up to medium high (400-425 degrees Fahrenheit). Once your grill is up to temp, brush grates with some olive oil. Then place your patties onto your grill and cover. Cook for about 4 minutes on each side. They should temp out between 135-140 degrees Fahrenheit.
If you have leftover lamb burgers, be sure to keep them because they’ll make a quick and easy lunch for later!
- In the Refrigerator: Store cooked lamb patties in an airtight container or sealed bag for up to 4 days.
- In the Freezer: Leftover patties can be kept in a freezer bag for 2-3 months. I recommend putting parchment paper between each patty so they don’t stick together. Thaw overnight in the fridge before reheating.
- Reheating: Reheat your burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
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- To a large bowl, add your ground lamb, garlic, rosemary, oregano, mint, salt, and pepper. Mix well. Form your lamb meat into 4 round patties.
- Heat a large skillet up to medium high heat and pour your olive oil on the pan. Cook each patty for about 4 minutes on each side, the internal temperature should reach 135-140 degrees fahrenheit.
- Remove the patties from your skillet and allow them to rest at room temperature for a few minutes.
- To assemble, spread some mayonnaise onto your buns. Place a little bed of arugula on the bottom bun, and the lamb patty on top of the lettuce.
- On your lamb patty, place your tomato, red onion, and crumbled feta. Finish with a generous helping of Tzatziki sauce, and salt and pepper to taste.
- Best enjoyed fresh!
Nutrition information is automatically calculated, so should only be used as an approximation.