These Minted Lamb Burgers will be your favorite way to use ground lamb stuffed with peppers, feta cheese, herbs and citrus zest! Fire up your grill and make this 20-minute meal with amazing Mediterranean flavor.
INGREDIENTS + SUBSTITUTIONS FOR MEDITERRANEAN BURGERS
These minted lamb burgers are juicy and flavorful. Just a handful of fresh ingredients creates a burger with so much flavor, you may never want ground beef burgers again!
Of course, if lamb isn’t your thing, you can substitute ground chicken or beef and the meal will still taste amazing!
Here’s what you’ll need:
- Ground lamb
- Spices: dried oregano, kosher salt, and cracked black pepper
- Fresh herbs: flat leaf parsley, mint leaves, and basil leaves
- Red jalapeño pepper
- Fresh garlic
- Feta cheese crumbles
The warm feta cheese adds wonderful creaminess and salt 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.
If you can’t find red jalapeno, any small red chili pepper you like will work, or use green jalapeno. If you want to keep the spicy heat out completely, you can make the burgers without any peppers.
How to make minted lamb burgers
- 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 my vegetable peeler to peel a strip of zest off of 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. Brush some olive oil onto the grates of your grill to prevent the burgers from sticking, and preheat the grill to 450°F.
- Cook and enjoy!
COOKING TIME FOR LAMB BURGERS
Lamb is very lean, so it’s important not to over cook the minted lamb burgers.
- 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.
Make my authentic tzatziki recipe for a tasty condiment for the top of the ground lamb burgers. You can serve them as is, or on hamburger buns or even in pita bread.
Homemade tabouli salad is the perfect side dish.
OTHER DELICIOUS WAYS TO COOK LAMB
If you enjoy lamb, try my Grilled Lamb and Beef Koobideh Kebab use ground lamb.
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.
Minted Lamb Burgers
- 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 (Fresno or jalapeño)
- 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.
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.