Grilled Lamb Burgers with Feta
This post may contain affiliate links. Please read my disclosure policy.
Grilled lamb burgers with feta will be your favorite way to use ground lamb! Fire up your grill to make an amazing Greek meal. It comes together in just 20 minutes!
Lamb burger recipes aren’t as popular in the U.S. as they are in Mediterranean countries. It seems as though Americans reserve Easter as the only acceptable time to consume lamb.
I’m unsure of the reason behind this, because lamb burgers are just as delicious as beef burgers! The meat is relatively lean, packed with nutrients like selenium and iron, and lamb is also a source of healthy Omega-3 fats.
Of course, the majority of American ranchers raise beef and pork, so that does explain the popularity of those meats. But if you’ve never experienced ground lamb burgers, you are missing out on a delicious experience.
Just a handful of fresh ingredients creates a juicy burger with so much flavor, you may never want ground beef burgers again!
Ingredients For Lamb Burgers with Feta
Here’s what you’ll need:
- Ground lamb– Of course, if lamb isn’t your thing, you can substitute lean ground beef and the meal will still taste amazing!
- Spices: dried oregano, kosher salt, and cracked black pepper
- Fresh herbs: flat leaf parsley, mint leaves, and basil leaves
- Red jalapeño pepper– If you can’t find a red jalapeno, fresno chili peppers are a good substitute, or use a green jalapeno. If you want to omit the spicy peppers, you could certainly use a sweet red bell pepper instead
- Fresh garlic– Using fresh garlic adds a bit of texture to the burgers, and of course, a stronger garlic flavor. If you’re out of fresh garlic, jarred minced garlic works just as well. In a pinch, you can use garlic powder
- Lemons
- Feta cheese– Sharp cheddar is perfect when you’re making a beef cheeseburger, but when it comes to creating a Mediterranean burger, feta is the cheese of choice.
In Europe, feta cheese is typically made with sheep’s milk, or a combination of sheep and goat milk. In the U.S., you are more likely to find it made with cow’s milk.
The warm feta cheese adds wonderful creaminess and saltiness to the ground lamb, without being overbearing.
A punch of spicy heat from red jalapeño compliments the tart lemon zest perfectly. The fresh mint, basil and parsley all come together with the ground lamb for an incredible Mediterranean burger.
Video: Making ground lamb burgers
Want to see me making this lamb burger recipe? Be sure to watch the video in the recipe card at the bottom of this post!
- Blend the seasonings. Use a food processor to mix the fresh mint, basil, parsley, garlic cloves, jalapeno, and a 2-inch piece of lemon zest. TIP: I use a vegetable peeler to remove a strip of zest from the lemon.
You only need a few pulses to combine everything; any longer than that and your fresh herbs will turn to mush. - Add seasonings to the ground lamb. Transfer the contents of the food processor into a large mixing bowl with the ground lamb and feta cheese crumbles
- Form the patties. Gently work the ingredients together just until they’re combined. Don’t over mix the ingredients or you’ll end up with dry burgers. Next, divide the lamb mixture into four portions and form the lamb burgers.
- Prep and preheat your grill. Preheat your grill to 450°F. Brush some olive oil onto the grates of your grill to prevent the burgers from sticking.
- Cook and enjoy!
Grilling Time for Ground Lamb Burgers
Lamb is very lean, so it’s important not to over cook it.
- RARE: Cook for 3 minutes on the first side, then flip them and cook on the other side for 5 minutes.
- MEDIUM: Cook for 5 minutes on the first side, then flip and cook on the other side for 5 minutes.
After cooking, it’s important to allow the patties to rest for at least 10 minutes. Cover them with foil to keep them warm. During this time, the burgers will continue to cook and the juices will redistribute throughout the meat.
Serving Suggestions for Lamb Burgers with Feta
For a low carb option, serve the burgers as is. Otherwise, they are great on hamburger buns and even in whole wheat pita bread.
Homemade tabouli salad is the perfect side dish.
Other Ground Lamb Recipes
If you enjoy the lamb burgers with feta, you can substitute ground lamb for ground beef and make some Greek Meatballs, or put a Greek twist on classic American comfort food by using lamb to make BBQ Smoked Meatloaf.
Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.
Grilled Lamb Burgers with Feta
Ingredients
- 1 lb ground lamb (See Note 1)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp cracked black pepper
- 1/4 cup flat leaf parsley (loosely filled)
- 10 fresh mint leaves (1-2 inch)
- 6 fresh basil leaves (4-5 inch)
- 1 red jalapeño pepper (See Note 2)
- 4 garlic cloves
- 1 lemon
- 1 cup feta cheese crumbles
Instructions
- 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 tabouli salad and top with Tzatziki sauce if desired.
Video
Notes
- Feel free to substitute ground beef (80/20 blend) for the ground lamb.
-  I kept the white membrane for a little more heat, and coarsely cut it into several pieces. You can substitute a Fresno chili or green jalapeño for the red if you prefer.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This recipe first appeared on Kevin Is Cooking in August 2014 and was last updated on May 8, 2021.
So yummy – these are going into our regular dinner rotation. We paired them with a quinoa and chickpea tabbouleh and pan seared lemon and garlic broccolini….so, so good! Thanks
Sounds delicious, thanks Shelley!
Hi Kevin
Can these be made in a skillet?
Certainly, I’m just a grill first type of cooker whenever possible!
Hi Kevin, These look great. Thinking of adding them to our camping meal rotation. Do you think they could be made ahead of time and frozen until we’re ready to pop them on the grill?
Barb
Thanks so much Barb. Yes, I see no reason why not. Have fun camping!
Hi Kevin, just happened to stumble across one of your recipes.
I made your Mediterranean Lamb Burger; it was one of the best burgers I have ever had!
Now I am looking at all your recipes and want to try out your oven Fried Chicken.
Now I love to read comments like this! Thanks so much for taking the time to let me know Lauren!
This is a super unique burger recipe, it sounds delicious. Another good excuse to fire up the grill before summer is over!
The flavors are outstanding and who could resist a loaded burger. So good! Thanks Kevin. 🙂
I’m absolutely drooling over these burgers, Kevin. You know how I love lamb! Awesome video too – love that little fire kiss right in the beginning.
Thanks so much Marissa, love these with a little char on them!
BTW, was reading you Paris guide for tips. We are planning on going again in April with a friend who has never been then over to London. Thanks again! 😉
Hey Kevin! These lamb and feta sliders have my mouth “crying”! I can’t get ground lamb very often, but I can get leg of lamb which I can grind into mince. I did find some really nice lamb loin chops at the store yesterday 🙂 I am a huge fan of feta; a friend just brought us a locally grown watermelon so I’m making a watermelon and feta salad which should be pretty tasty with the lamb chops.
I haven’t had a leg of lamb in so long and my grill is “crying” for that one too! I do have plenty of delish lamb loin chop recipes here so hopefully one will make it to your table one day Dorothy! 🙂
BTW, I love watermelon and feta salads, too – wish we were neighbors!
Hey Kevin! We could have SO much fun cooking and baking! Gary and Dave (and us) would be so well fed and happy! 🙂
Just a little bit of trivia.
Years ago one of my girls had an international day at school.
The parents each made a dish or two and served the children.
I of course made Shepherd’s Pie (with lamb).
Several other parents had made cottage pie.
I was the only one who dish was “licked” clean and the children were asking for more.
Lamb beats beef any day.
Gotta love that! Thanks Charlie!
Morning Kevin!
These burgers look so good. I am definitely keeping the recipe.
I’ll have to change a couple of things due to allergies, but I know they will be fantastic.
I noticed Jessielou’s comment.
You cannot get a better Shepherd’s pie (Shepherds tend sheep) than one made with lamb.
I’ll have that over cottage pie any day.
Definitely let me know what you think of these Charlie. Not quite sure where you live, but in the States ground beef has always been the go to and lamb not so. I LOVE lamb so here on the site I try to show it in various forms and flavors. Thanks!
Hi! I only scrolled through to get to the recipe, but I noticed your comment on shepherds pie…. yes we say shepherds pie for lamb, beef mince is cottage pie!
Thanks for the correct recipe naming there Jessielou, appreciate it. Where are you are you reading from, love to get the international perspective on things? 🙂