Grilled Lamb Burgers with Feta

4.81 from 31 votes

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!

closeup photo of ground lamb burger on plate with fresh herbs


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

4 uncooked ground lamb burgers stacked atop one another

 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.

overhead photo of fresh mint, parsley, garlic, and lemon zest in food processor bowl

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!

  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.

Greek lamb burger patty on white plate with fresh chimichurri

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.

Fresh ground lamb mixed with feta cheese, fresh herbs, lemon and peppers
Still Hungry?

Subscribe to my Newsletter, follow me on Facebook, Pinterest, Instagram and YouTube for all my latest recipes and videos.

Mediterranean spiced ground lamb patty topped with tzatziki sauce

Grilled Lamb Burgers with Feta

4.81 from 31 votes
These burgers will be your favorite way to use ground lamb! Fire up your grill to make this amazing Greek meal in just 20 minutes.
Servings: 4 servings
Prep: 15 minutes
Cook: 8 minutes
Total: 23 minutes

Ingredients 

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

  1. Feel free to substitute ground beef (80/20 blend) for the ground lamb.
  2.  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

Calories: 337kcal | Carbohydrates: 4g | Protein: 19g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 82mg | Sodium: 69mg | Potassium: 326mg | Fiber: 1g | Vitamin A: 170IU | Vitamin C: 21mg | Calcium: 41mg | Iron: 2.2mg

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.

Course: Main
Cuisine: Greek, Grilling/Smoking, Mediterranean
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!

This recipe first appeared on Kevin Is Cooking in August 2014 and was last updated on May 8, 2021.

titled image for Pinterest shows stack of uncooked ground lamb burger patties stuffed with feta cheese and herbs

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

Free Bonus
5 Secrets to True Tex Mex
Essential recipes & tips for delicious Tex Mex cooking!

email image

Explore More

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

77 Comments

  1. 5 stars
    Hello! Fabulous recipe! I’ve made these twice for cookouts, and they have been a huge hit 🙂 Was planning to make them again soon, and was wondering about making ahead and freezing or refrigerating. I see someone below said they freeze well, but I do worry about the fresh herbs turning brown. Then I thought I’d make them the night before; think they’d do ok in the fridge for 24 hours? Thx!

  2. 5 stars
    Wow Kevin I just discovered your site and I made these tonight minus the fresh mint and parsley, but they were delicious. That lemon zest made ALL the difference. Thanks for a great dinner!

    1. I am so glad you found my site! Thank you for sharing this! I hope you find many recipes you enjoy!

  3. I have been wanting to do something like this for quite awhile! We have small local sheep here and end up getting a leg if lamb, but I have been wanting to grind the meat and add the herbs and seasonings like this. And the tzadziki and taboulle sound really good with it.

  4. 5 stars
    Love these burgers we have changed them up a bit to suit our families tastes so I have left out the mint and changed the feta to blue cheese. Substituted chicken for lamb as it’s cheaper and easier to find. They also freeze very well so I will make up a huge batch and then tuck them away for a busy night

  5. 5 stars
    What is the sauce on top, and what is the green bedding it’s on? I made the burgers tonight and they were delicious!!

  6. Hi I would like to know how big the mint & basil leaves are or a teaspoon or tablespoon measure. My mint has small leave averaging only 1 + 1/2 inches and smaller. Of course my basil ghost friend 5 inches down.

    1. I use fresh, so my guess might be 1/2 tsp dried each as a safe taste test. Maybe make a batch with some that, some more?

    2. About the basil I was trying to say my fresh basil leaves are as large as 5 inches and down. My mint is fresh also but the leaves are small. I want to know in measures of teaspoon or tablespoon how much basil & mint I would use of fresh basil & mint. I have made these before they are wonderful!

  7. 5 stars
    This was delicious! I had all of the herbs growing in my garden and lamb in the freezer! . I did skip the red pepper, we aren’t into spice. I added 3+ strips of the lemon peel and that was the most pronounced flavor which we loved! 🍋🐑🌱❤️!
    I are mine on toasted olive bread..
    Thank you very much for your fantastic recipe!

  8. 5 stars
    Keith just looked over my shoulder at your picture and said, “We HAVE to make those!” I agree!! Can not wait.

    1. Hahaha! Love it! BIG hello to you both. 🙂 House hunting in Portland again next week. This past week was 48 in SLC. This is exhausting work. 🙂

  9. 5 stars
    I love mediterranean flavours and I love lamb burgers so this is totally calling my name! Perfect for a summer bbq!