This lamb burger combines the best of Greek flavors in a single, juicy patty. Ground lamb is blended with fresh mint, parsley, basil, garlic, lemon zest and crumbled feta, then grilled until golden. Serve with cool tzatziki and simple Mediterranean sides for an easy, flavorful dinner.
Lamb isn’t always the first choice when imagining Greek dishes, but its rich, savory character pairs wonderfully with bright herbs and tangy cheeses. This recipe turns those traditional Mediterranean elements into a familiar format — a burger — that still feels special and delicious.
Across Greece and the broader Eastern Mediterranean, lamb often appears with herbs, citrus and feta. Here we take those classic pairings and shape them into an herb-forward patty that stays juicy on the grill. The result is more interesting than an everyday beef burger while remaining approachable for family meals.
Table of Contents
- Grilling lamb burgers
- Ingredient notes and substitutions
- How to make a lamb burger
- Recommended tools
- Storage and reheating
- Frequently asked questions
- Greek Lamb Burger with Feta recipe
The bright trio of mint, parsley and basil is balanced with garlic and lemon zest for a lively, aromatic mix. Crumbled feta folded into the meat softens as the patties cook, creating pockets of creamy, salty flavor that lift every bite.
These burgers are excellent with cold tzatziki, a fresh tabouli, or warmed pita instead of a standard bun. They also pair nicely with a simple green salad or roasted vegetables.
Tip from Kevin
Grilling lamb burgers
- Don’t overwork the meat. Combine the ground lamb with the seasonings only until evenly mixed. Overmixing makes burgers dense.
- Add feta carefully. Fold in crumbled feta lightly so you keep pockets of cheese rather than a uniform paste.
- Keep patties cold. Chill formed patties 20–30 minutes before grilling to help them hold together.
- Press a small indentation into the center of each patty to reduce puffing as they cook.
- Oil the grill grates rather than the burgers to prevent sticking, especially where feta may be exposed.
- Avoid pressing down on the patties while grilling so they retain their juices.
Ingredient notes and substitutions
(Check the recipe card below for the full ingredient list and quantities)
- Ground lamb: Choose lamb with some fat for juiciness. If you prefer, use ground beef for a more familiar flavor; the result will be less traditionally Greek but still tasty.
- Dried oregano: Adds the classic Mediterranean herb note that complements lamb nicely.
- Fresh herbs: Parsley, mint and basil give bright, fresh flavor. If basil is unavailable, increase the parsley slightly.
- Red jalapeño: Provides mild heat and color. Substitute a Fresno or green jalapeño if you prefer. Remove seeds for less heat.
- Lemon zest: Use only the zest for citrus brightness without adding moisture. Lemon juice can loosen the meat mixture and make patties harder to form.
- Feta cheese: Crumbled block feta tends to have the best texture; it softens in the patty and creates tangy pockets of flavor.
How to make a lamb burger
- Prep the pepper. Remove the stem and, if desired, the seeds from the jalapeño. Set aside.
- Season the meat. In a bowl, combine ground lamb with dried oregano, kosher salt and black pepper.
- Make the herb mix. Pulse parsley, mint, basil, jalapeño, garlic and strips of lemon zest in a food processor until finely chopped.
- Combine and shape. Gently fold the herb mixture and crumbled feta into the lamb. Mix just until combined, then divide into four portions and form patties.
- Chill the patties. Cover and refrigerate for about 20 minutes to help them hold their shape.
- Grill. Heat the grill to about 450°F (230°C) and oil the grates. Grill patties 3 minutes on the first side covered, flip and cook 4 minutes covered, then flip once more for 1 minute to finish. Aim for medium doneness.
- Rest and serve. Let burgers rest 5 minutes before serving. Top with tzatziki and serve with tabouli, pita or your preferred sides.
Recommended tools
- Food processor: Speeds up chopping the herbs, garlic and lemon zest for an even distribution.
- Instant-read thermometer: Useful for checking internal temperature if you prefer precise doneness.
Storage and reheating
Store cooked lamb burgers in an airtight container in the refrigerator for up to 3 days. Keep patties separate from buns, vegetables or sauces to prevent sogginess.
To reheat, warm in a skillet over medium heat for 2–3 minutes per side or heat in a 350°F (175°C) oven for about 8 minutes. Avoid microwaving if possible, as lamb can dry out quickly.
Frequently asked questions
Make sure the grill is preheated to about 450°F, clean and oil the grates well, and allow the patties to cook undisturbed for the first few minutes so a crust can form and release them.
Grilling covered helps the patties cook more evenly and keeps the interior juicy while the exterior develops a good char.
Fold feta in gently and avoid overworking the meat. Using slightly larger crumbles helps them remain distributed inside the patty rather than being forced to the edges.
Greek Lamb Burger with Feta
Ingredients
- 1 lb ground lamb
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup flat-leaf parsley (loosely packed)
- 10 fresh mint leaves
- 6 fresh basil leaves
- 1 red jalapeño pepper
- 4 cloves garlic
- 1 lemon (zested)
- 8 oz feta cheese, crumbled
Instructions
- Remove the stem and, if desired, the seeds from the jalapeño. In a medium bowl, add the ground lamb, salt, pepper and oregano and mix gently to combine.
- Place parsley, mint, basil, jalapeño, garlic and two to three 2-inch strips of lemon zest in a food processor. Pulse until finely chopped, then add to the seasoned lamb.
- Add the crumbled feta and fold the ingredients together gently. Avoid overmixing or compressing the meat. Divide the mixture into four portions and form into patties.
- Cover and refrigerate the patties for about 20 minutes to help them hold their shape on the grill.
- Preheat the grill to around 450°F, clean and oil the grates. Grill the burgers covered for 3 minutes on the first side, flip and cook 4 minutes, then flip back for 1 minute more. Remove and rest 5 minutes; patties should be medium.
- Serve with tabouli or a salad and top with tzatziki if desired.
Notes
2. Leaving some of the white membrane in the jalapeño adds more heat; remove it if you want milder burgers. Fresno chiles or green jalapeños are good alternatives.
Nutrition
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Carbohydrates: 7 g
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Protein: 28 g
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Fat: 39 g
The nutrition information is an estimate and should not replace professional advice.
