These Mediterranean Feta Lamb Burgers are packed with flavor, not just from the ground and seasoned lamb, but from peppers, feta cheese, herbs and citrus zest. Lamb not your thing, substitute ground beef, it’s just as tasty!
I wanted a spiced up burger, and with the fresh ground lamb I recently had picked up, decided on a Mediterranean influenced mini burger – sans the bread. I purchased a pound and thought two small lamb burgers each would be filling with a side dish of taboulleh.
I had some flat leaf parsley on hand that had one more meal left it and chose the few pieces worthy of chopping, rinsed off some mint and basil and set them aside. I also had several beautiful red jalapeno peppers and with gloves on, proceeded to cut the stem off and remove the seeds. I kept the white membrane for a little more heat intact and coarse cut it into several pieces.
In my food processor they all went along with some fresh garlic cloves and a good 2 inch piece of lemon zest I used my vegetable peeler to strip off. A few pulses later and I added this to the ground lamb I had seasoned with kosher salt, cracked black pepper and dried oregano. I will be using plenty of salty feta cheese crumbles so kept my kosher salt to half a teaspoon.
In the mixing bowl I added the feta cheese crumbles and gently worked the ingredients together thoroughly. Don’t over mix it! I divided the lamb mixture into four portions and made these beautiful Mediterranean Feta Lamb Burgers. I prepped the grill to around 450°F and then cleaned and oiled it up.
Don’t want these to stick to the grill. Just a beautiful, nice char will do. After 3 minutes on the first side I flipped them and cooked for 5 minutes, then back over for 2 minutes more for medium, or grill to your liking. I removed them from the grill and allowed them to rest for 10 minutes.
These were so juicy and the warm feta cheese gave the perfect salty taste addition. The spiced heat from the red jalapeño was a great punch as was the lemon zest. The fresh mint, basil and parsley all came together with the fresh lamb for an incredible burger.
Easy to prepare and grill, these were perfect for a summertime dinner and could easily be made for any occasion. I went ahead and made some of my homemade tzatziki to top these lamb burgers and the meal was complete with a little taboulleh, a bulgar wheat and herb salad. The cool tzatziki sauce is made from yogurt, lemon, cucumber and mint, which is the perfect foil to the spicy and flavorful burgers.
For readers who enjoy lamb, try my Creamed Spinach with Lamb and Roasted Garlic and my Grilled Lamb and Beef Koobideh Kebab use ground lamb. The Honey and Mint Lamb Kabobs, Spicy Honey Yogurt Apricot Lamb Kabobs, Lamb Loin Chops in Honey, Madeira and Mint, and Lemon Rosemary Grilled Lamb Loin Chops all use lamb loin meat.
If you want some lamb with an Indian influence, try my Red Kidney Bean Curry with Lamb (Rajmah Chawal). Enjoy!
This recipe first appeared on Kevin Is Cooking in August 2014 and has been updated with new photos and video.
Mediterranean Feta Lamb Burgers
- 1 lb ground lamb (See Note 1)
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp cracked black pepper
- 1/4 cup flat leaf parsley (loosely filled)
- 10 fresh mint leaves
- 6 fresh basil leaves
- 1 red jalapeño pepper
- 4 garlic cloves
- 1 lemon
- 1 cup feta cheese crumbles
- Using gloves (optional), cut red jalapeño pepper stem off and remove the seeds and set aside (See Note 2). In a medium sized bowl add the ground lamb (or beef) and the salt, pepper and oregano. Mix to combine.
- Place herbs, jalapeño pepper, garlic cloves and two to three 2-inch pieces of lemon zest (I used my vegetable peeler to strip off) in food processor. Pulse several times to break down and add to the seasoned ground lamb.
- To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.
- Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Should be medium.
- Serve with Taboulleh salad and top with Tzatziki sauce if desired.
- Feel free to substitute ground beef (80/20 blend) for the ground lamb.
- I kept the white membrane for a little more heat intact and coarse cut it into several pieces.