Mediterranean Lamb Burger
The Mediterranean flavors in this burger make a great alternative to a traditional burger for summer parties.
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The Mediterranean flavors in this lamb burger make a great alternative to a traditional beef burger for summer parties. I am a big fan of lamb, as it’s versatile and matches perfectly when the flavors of parsley, oregano, mint and dill are added to the burgers to build a more complex flavor profile. I love to serve it with pita because you can serve the lamb right in the pocket and add the fillings around it.
Key Ingredients in This Recipe
- Lamb – Ground lamb has a mild flavor and can be found at most grocery stores at the meat counter. Ground lamb tastes less gamey than a lot of other cuts so even people who are skeptical about lamb will most likely fall in love with these burgers. When buying ground lamb look for a pink to red color of the meat and I would recommend using it within two days of purchasing it.
- Herbs – The patties are seasoned with a combination of fresh chopped herbs. I use parsley, oregano and mint as well as dried dill.
- Feta – Feta is probably the most well known Greek cheese. It has a tangy flavor and crumbly texture. Feta must be made with either sheep’s milk or a combination of sheep’s milk and up to 30% goat milk.
- Sun dried tomatoes – When buying sun dried tomatoes for this dish make sure you get the ones packed in olive oil not the dried kind that come in a bag. Since they are packed in olive oil the tomatoes are flavorful moist tomatoes instead of ones that can be hard to chew.
- Tzatziki – Tzatziki is a simple dip made from Greek yogurt, cucumber and dill pairs well with the lamb in this pita.
How to Make Mediterranean Lamb Burgers
For the lamb burger:
- Make the lamb patties. Add the American lamb, parsley, oregano, mint, salt, dill and pepper to a large mixing bowl, using your hands to gently mix. Form the mixture into 4 equal patties.
- Grill the lamb burgers. Heat a grill to medium-high heat. Place patties on the grate and grill for about 4 minutes on each side for medium-rare burgers. Remove to a wood cutting board to rest.
For serving:
- Spoon tzatziki into pita. Open each half of a pita and spread a spoonful of the tzatziki on the inside of the pocket then add a patty.
- Mix the feta and tomatoes. In a small bowl stir together the feta and sun-dried tomatoes and divide the mixture among the pitas.
- Assemble and serve. Then top with red onion and spinach. Serve immediately.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Mediterranean Lamb Burger
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Ingredients:
For the lamb burger:
- 1½ pounds ground lamb
- 2 tablespoons chopped flat-leaf parsley
- 1 tablespoon chopped oregano
- 1 tablespoon chopped mint
- ½ teaspoon kosher salt
- ½ teaspoon dried dill
- ½ teaspoon freshly ground black pepper
For serving:
- 2 pitas, halved
- ½ cup tzatziki, get the recipe here
- 1/3 cup crumbled feta cheese
- ¼ cup chopped oil-packed sun dried tomatoes
- ¼ small red onion, thinly sliced
- 1 cup (packed) baby spinach
Instructions:
For the lamb burger:
- Add the American lamb, parsley, oregano, mint, salt, dill and pepper to a large mixing bowl, using your hands to gently mix. Form the mixture into 4 equal patties.
- Heat a grill to medium-high heat. Place patties on the grate and grill for about 4 minutes on each side for medium-rare burgers. Remove to a wood cutting board to rest.
For serving:
- Open each half of a pita and spread a spoonful of the tzatziki on the inside of the pocket then add a patty. In a small bowl stir together the feta and sun-dried tomatoes and divide the mixture among the pitas then top with red onion and spinach. Serve immediately.
Nutrition:
Calories: 657kcal | Carbohydrates: 23g | Protein: 35g | Fat: 47g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 140mg | Sodium: 840mg | Potassium: 682mg | Fiber: 2g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 5mg | Calcium: 173mg | Iron: 4mg
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