Garlic Herb Lamb Burgers
If you love lamb burgers, these juicy grilled Lamb Burgers with garlic and herbs and lemony whipped feta are next level! The lamb patties can be made as simply as you want or with all the gourmet toppings, sauce and seasonings. Plus I have instructions on how to make them on a skillet instead of grilling. Read on to find all the details.
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Juicy Homemade Lamb Burgers
When I was a personal chef, making garlic herb lamb burgers was one of the most popular weekly requests. Little did my clients know, seasoning ground lamb for burgers is quite simple, and always results in amazingly flavorful and juicy burgers. And you don’t need a culinary degree to pull them off perfectly.
Today’s 30-minute recipe includes all the additional goodies: crunchy cucumbers, red onions, lettuce tomatoes and a luscious whipped feta sauce made with lemon and Greek yogurt. Serve these ground lamb burgers with a Simple Tomato Salad, Cucumber and Tomato Salad or Sweet Potato Fries on a busy weeknight or for your next backyard barbecue party.
Ingredients For This Lamb Burger Recipe
Note: While this lamb burger recipe has a Greek flavor profile, they are not based on any specific traditional Greek food recipe.
- Ground Lamb: You’ll need one pound of ground lamb. For juicy lamb burgers look for lamb that is relatively higher in fat (we like 85% lean.) Leaner lamb works as well, but it can dry out, so make sure not to overcook it.
- Garlic and Seasoning: Garlic, Salt and Pepper. The raw garlic gets mixed right into the ground lamb and seasons the meat.
- Herbs: The key to great lamb burgers is to use 1 teaspoon of chopped fresh rosemary plus 2 tablespoons of additional mixed herbs. Rosemary is excellent with lamb but is very strong, so you only need a little. For the mixed herbs, I use a blend of what I have on hand. The herbs that go best with lamb are mint (a classic accompaniment to lamb), fresh oregano, dill, chives and parsley. You can also use a tiny bit sage, tarragon and thyme in small amounts.
- For The Whipped Feta: I love making whipped feta to go with lamb burgers- but please note that this part of the recipe is optional. Tzatziki is also great with them or you can just serve them with ketchup, mayonnaise and other traditional burger condiments. For the whipped feta, you’ll need feta, lemon and Greek yogurt. The Greek yogurt acts as a base- to make it creamy and spreadable. Then simply add zest and juice half of a lemon. It will taste pretty lemony on its own, but once it is paired with the seasoned lamb burgers everything will come into balance!
- For The Burgers: Soft burger buns. Sliced tomatoes, red onion, cucumber, lettuce for serving (optional)
How To Season and Cook Lamb Burgers
Step 1: Preheat Grill
Preheat the grill to high heat, if cooking burgers on the grill. If you are planning on using a skillet, skip this step.
Step 2: Season Ground Lamb Burger Patties
Gently knead lamb, garlic, mixed fresh herbs, rosemary, salt and pepper in a large bowl. You can do this with clean hands or wear disposable gloves if you like.
Step 3: Make Lamb Patties
Form the seasoned ground lamb into four burger patties. As with beef burgers I like to make sure that the center of each patty is slightly indented so that they do not puff up while they are cooking. Transfer them to a large plate.
TIP: If the mixture is very sticky it can be helpful to moisten your hands with cold water. This will prevent the lamb from sticking to your hands.
Step 4: Cook Lamb Burgers
If you are cooking the burgers in a skillet, heat a large cast-iron skillet over high heat. Add the burgers to grill or skillet, and cook until browned on the bottom, 3 to 5 minutes. Flip and continue cooking until the lamb burgers reach an internal temperature of 135 degrees F for medium or 145 for medium well when tested with an instant-read thermometer, about 3 to 5 minutes longer.
GRILL PAN: To cook this indoors on a grill pan, make sure to preheat your pan thoroughly and then cook a little bit longer. Use an instant-read digital thermometer to make sure the burgers are cooked to your liking.
How To Prevent Grill Flare-Ups
These lamb burgers are so juicy, especially if you use 85% lean lamb. We have noticed that as the burgers cook, the fat drips down onto the coals (or burners) and can cause a flare-up. Don’t let the flames lick the burgers if you can help it, as this can cause an off-flavor and overcook the outside of the lamb patties.
For a charcoal grill, you can use a water spray bottle to spray out the flames. For a gas grill, move your burgers to a spot on the grates that are not directly over the burner, and keep the lid on to help prevent flare-ups.
Grill Master Tip: Keep a box of baking soda on hand near your grill to put out grease fires.
Step 5: Make Whipped Feta (if using)
Let burgers rest 3 to 5 minutes. Meanwhile, make the whipped feta. Puree the feta, yogurt and lemon juice and zest in a mini prep food processor or mash by hand with a fork until as smooth as possible. Scrape down the sides as needed.
Step 6: Assemble Burgers
Spread the homemade yogurt sauce over the buns. Top with burgers. Add optional toppings if desired.
What Goes With Lamb Burgers: Serving Suggestions
In addition to the feta yogurt sauce we’ve included with the recipe, you can pair these burgers with one of these delicious sides!
Expert Tips and FAQs
Lamb burgers can be cooked to medium rare or medium as for a ground beef burger.
Yes, you can double the recipe. Simply toggle the button on the recipe card to double the ingredients. I like to double the lamb mixture and freeze four of the patties. They freeze beautifully!
- The ground lamb can be seasoned and formed into patties and stored up to two days in the refrigerator. Keep covered with plastic wrap.
- Uncooked lamb patties can be frozen up to three weeks. Thaw in the refrigerator for 24 hours before cooking.
- The whipped feta lasts 1 week in the fridge. Stir well before using.
Leftovers and Storage
Store leftover burger patties in a resealable glass container in the refrigerator for up to two days.
The lamb patties are best when served hot off the grill, but leftovers are surprisingly good too. To reheat, place the cooked cold lamb patty on a microwave-safe plate and cover loosely with parchment. Microwave on high power for 40 seconds. Turn over and microwave for 30 seconds more or until just heated through. It is better to underheat than to overheat as that can dry out the lamb. Serve on buns as directed.
Substitutions and Variations To Try
These burgers are easily adapted to suit your preferences. Here are some ways you can vary the recipe:
- Try this burger recipe using ground beef or another ground meat such as ground pork, turkey or chicken.
- Instead of whipped feta, add a thin slice of feta cheese on top of each burger patty
- Use store-bought tzatziki for an easy alternative to the creamy feta sauce, or use mayonnaise and ketchup instead
- Skip the buns and serve with pita bread
- To make this low carb serve the burger patties over salad or use lettuce leaves instead of buns
- Add a little crumbled feta and lemon zest into the meat mixture instead of making a sauce. Or add finely chopped kalamata olives to the ground lamb.
- The lemon tahini sauce we serve with our chickpea burgers would be soo good on these lamb burgers
More Burgers and Lamb Recipes
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~KatiePrint
Savory, juicy lamb burgers seasoned with garlic and herbs are topped with lemony whipped feta sauce.
- 1 pound ground lamb
- 1 clove garlic, finely minced
- 2 tablespoons chopped herbs such as oregano, dill, mint, chives or parsley
- 1 teaspoon chopped rosemary
- 1 teaspoon coarse kosher salt
- Freshly ground pepper, to taste
- ½ cup crumbled feta cheese (4 ounces)
- ¼ cup Greek yogurt
- ½ lemon zested and juiced
- 4 burger buns, toasted if desired
- Sliced tomatoes, red onion, cucumber, lettuce for serving (optional)
- Preheat grill to high heat, if cooking burgers on grill.
- Gently knead lamb, garlic, mixed herbs, rosemary, salt and pepper in a medium bowl.
- Form into four patties.
- If cooking in skillet, heat a large cast-iron skillet or grill pan over high heat and coat with cooking spray or brush with a little oil. Add burgers to grill, grill pan or skillet, and cook until browned on the bottom, 3 to 5 minutes. Flip and continue cooking until the lamb burgers reach an internal temperature of 135 degrees F for medium or 145 for medium well, 3 to 5 minutes longer.
- Let burgers rest 3 to 5 minutes. Meanwhile, puree feta, yogurt and lemon juice and zest in a food processor or mash by hand with a fork.
- Spread whipped feta over the buns. Top with burgers. Add optional toppings if desired.
The ground lamb can be seasoned and formed into patties and stored up to two days in the refrigerator. Keep covered with plastic wrap.
Uncooked lamb patties can be frozen up to three weeks. Thaw in the refrigerator for 24 hours before cooking.
The whipped feta lasts 1 week in the fridge. Stir well before using.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: main course
- Method: grilling
- Cuisine: American
- Serving Size: 1 burger
- Calories: 449
- Fat: 16 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 38 g
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