Greek Lamb Burgers
By Suzy Karadsheh
Category
Entree
Cuisine
Greek
Servings
8
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 Minutes
Do something different on burger night…go Greek! These Greek lamb burgers are juicy, flavorful and super easy to make. The secret is in the meat mixture, combining aromatics with spices like oregano, earthy cumin, and paprika, plus a generous does of fresh mint and parsley. Unexpected, yet super homey and familiar!
Ingredients
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2 pounds ground lamb (see note)
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1 small red onion, grated
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2 garlic cloves, minced
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1 cup chopped fresh parsley
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10 mint leaves, chopped
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2 1/2 teaspoons dried oregano
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2 teaspoons ground cumin
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1/2 teaspoon paprika
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1/2 teaspoon cayenne pepper (optional)
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Kosher salt
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Black pepper
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Extra virgin olive oil
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Burger buns or pita bread
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Tzatziki sauce
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Sliced tomatoes
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Sliced green bell pepper
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Sliced cucumbers
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Sliced red onions
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Pitted Kalamata olives, sliced
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Crumbled feta
For the Greek-Style Patties
To Serve
Directions
Make the lamb burger mixture. To a large mixing bowl, add the meat, onion, garlic, parsley, mint, oregano, cumin, paprika and cayenne. Season with a good pinch or two of kosher salt and pepper. Add a generous drizzle of extra virgin olive oil and mix until everything is well combined.
Make the lamb patties. Divide the meat mixture into 8 equal portions. Using both hands, work meat into smooth spheres, then lightly press to form into patties. Arrange the patties on a large tray or dish, and with the tip of your thumb, press lightly to form a shallow, somewhat wide, depression into the center of each patty (this will keep the patty flat as it cooks). Cover and refrigerate as you heat your grill.
Get ready to grill. Preheat an outdoor gas grill or an indoor griddle to medium. Get all your fixings ready to go.
Grill the lamb burgers. When your grill/griddle is hot, lightly oil and arrange the lamb patties on top. Cover and grill over medium heat for 3 to 5 minutes on each side. The internal temperature for a medium burger should register 160°F–adjust cooking time according to your desired doneness.
Rest and serve. Allow the lamb burgers to rest for 5 to 10 minutes so it stays juicy. Serve in buns or pita pockets with your fixings of choice.
Recipe Note
- Meat options: You can use a 50/50 mixture of ground lamb and beef if you are not sure about an all-lamb burger. And you can certainly make these with beef instead if that is your preference.
- Nutrition is calculated for the burger patties only.
Nutrition
Calories 334, Fat 26.8 grams, Monounsaturated Fat 11000 milligrams, Potassium 345.7 milligrams, Vitamin A 20.4 milligrams, Iron 2.9 milligrams, Carbs 3 grams, Saturated Fat 11.6 grams, Cholesterol 82.8 milligrams, Fiber 1 grams, Vitamin C 11.8 milligrams, Protein 19.4 grams, Polyunsaturated Fat 2200 milligrams, Sodium 73.3 milligrams, Sugar 0.7 grams, Calcium 51.2 milligrams