Go Back

Best Greek Lamb Burgers

Meadows Brother’s Farm
Print Recipe Pin Recipe

Ingredients
  

  • 2 lb ground lamb (or a combination of lamb and beef)
  • 1 small red onion grated
  • 2 cloves garlic minced
  • 1 cup chopped fresh parsley
  • 10 mint leaves chopped
  • 2+1/2 tsp dry oregano
  • 2 tsp ground cumin
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper optional
  • Kosher salt and black pepper
  • Extra virgin olive oil

To Serve

  • Warm Greek pita bread or buns
  • Homemade Tzatziki sauce
  • Sliced tomatoes
  • Sliced Green bell pepper
  • Sliced cucumbers
  • Sliced red onions
  • Pitted Kalamata olives, sliced
  • Crumbled feta

Instructions
 

  • 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.