Greek Lamb Burgers
These Greek lamb burgers are a flavorful take on traditional burgers, featuring ground lamb mixed with fresh herbs, spices, and topped with arugula, feta, and tzatziki.
Ingredients
For the patties
- 1 lb ground lamb meat Provides a rich, juicy base with a distinct flavor.
- ¼ cup fresh parsley Adds brightness and a mild herbal note.
- 2 tbsp fresh dill Offers a slightly grassy taste.
- 2 tbsp fresh mint Contributes a refreshing element.
- 1 tbsp fresh oregano Delivers a robust flavor typical in Greek cuisine.
- 1 tbsp paprika Imparts a sweet and smoky flavor.
- ¼ tsp cayenne pepper Provides a kick of heat.
- 1 tsp cumin Adds warmth and depth.
- ¼ cup golden raisins Optional, for sweetness.
- to taste salt & pepper Essential for seasoning.
For serving
- 6 pieces Brioche hamburger buns Soft and slightly sweet.
- 2 cups fresh arugula Adds a peppery crunch.
- 1 cup sliced red onion Provides a sharp and tangy element.
- ½ cup feta cheese Provides creaminess and a salty punch.
- 1 cup Tzatziki A yogurt-based sauce that enhances the burgers.
Instructions
Preparation
- Take your lamb meat out of the fridge about 20-30 minutes before grilling to bring it to room temperature.
- Chop fresh herbs and combine them with paprika, cayenne, cumin, raisins, and garlic.
- Add to the bowl with the lamb and gently mix into the meat with your hands, being careful not to overwork.
- Divide the meat mixture into 6 equal portions and form into round patties. Press a slight indent in the middle of each burger.
Cooking
- Preheat your grill to medium-high for at least 5-10 minutes.
- Generously sprinkle both sides of the meat patties with salt and pepper.
- Carefully place on the hot grill and cook with the lid closed for 5 minutes.
- Flip burgers to the other side and continue cooking with the lid closed for an additional 5 minutes for medium/medium rare.
- Top with feta cheese to melt during the last 1-2 minutes of grilling.
Serving
- Remove the burgers from the grill and let them rest for about 5 minutes.
- Assemble the burgers by placing each patty on a brioche bun and adding fresh arugula, sliced red onion, and a dollop of tzatziki before closing with the top bun.
- Serve immediately and enjoy!
Notes
Consider using a meat thermometer for perfect doneness; aim for an internal temperature of about 145°F for medium-rare.