Lamb Burgers with Feta Sauce

These lamb burgers are extra flavorful with from tangy and spicy condiments and toppings.

My husband and daughter are huge fans of burgers and pretty much all meat based meals.

He has been especially craving lamb because I don’t make it very often. It’s a little too gamey and rich for my liking.

So when he asked for lamb burgers, I compromised by combining some ground turkey with the lamb.

The turkey helps mellow out the strong flavor of the lamb, yet the burgers still remain juicy due to the fat and richness from the lamb.

I also add ground turkey to my ground beef recipes like meatballs and meatloaf.

Another bonus of adding ground turkey to red meat: it can prevent the meat from shrinking too much when cooking!

But the best thing about these burgers are the Mediterranean and Indian flavors coming from pickled onions, spicy ketchup, and tangy feta garlic sauce!

Making the Lamb Burger Patties

In a large bowl, combine 1 pound each of ground lamb and ground turkey. Then season with 2 teaspoons of salt, 1 teaspoon each Worcestershire sauce and ground cumin, and 1/2 teaspoon each of onion powder, garlic powder, and black pepper. For extra flavor use some minced veggies.

Portion the mixture into patties. 8 patties makes very large burgers whereas 12 make the right size for our family. For medium size ones form into 10 patties.

You can also either cook the patties right away or place them on parchment lined baking sheet and freeze. Once they’re fully frozen, place parchment paper in between each one to keep them separated and place in a freezer-safe bag.

You can also cook all 8-12 patties and then freeze them. With this method you might lose some flavor and moisture when reheating it, but for busy families, it’s saves so much time!

To reheat cooked patties, thaw frozen patties in the fridge the night before. Then place in a covered baking dish with a little water at heat at 350°F-400°F until they are heated through. Or place in them in a microwave-safe dish with a little water and loosely covered with a paper towel. Microwave in 1-2 minute increments until steaming.

Making the Feta Sauce

For the burger spread, I used the dressing from my Creamy Feta Pasta Salad as inspiration.

In a small bowl, mash 1/2 cup of crumbled feta. Then whisk in 2 tablespoons each of yogurt and mayo, 2 cloves of garlic (minced), 1-2 tablespoon of lemon juice or vinegar, and salt and pepper to taste.

Set aside or keep chilled in fridge until ready to use. Any extra spread can be used for sandwiches, pasta dishes, or salads.

Making the Lamb Burgers

To cook the patties, place under the broiler, on a grill, or on a heated cast iron pan. Cook on both sides, until nicely browned, and the patty’s internal temp is 165°F.

While patties are still hot, place slices of cheese on top and let melt. Or they can be placed under the broiler to melt more. I use Havarti cheese because it gets really creamy and cheesy and doesn’t overpower the other flavors. But any mild cheese will work.

Then spread some feta-garlic spread on the inside of the buns. Place under broiler and toast until it turns slightly golden and bubbly.

Place one of the patties on the bottom bun, spread on a few teaspoons of spicy ketchup, and then top with sliced tomatoes, pickled onions, and spinach. Greens like butter or romaine lettuce or arugula will also work.

Top with the remaining bun and enjoy!

Whether you are having a summer gathering, celebrating a special occasion, or simply needing a delicious meal, try out these savory burgers!

What My Kids Say:
10.5 yo: It’s really good, lots of flavor!
8.5yo: I hate all burgers but the meat is pretty good.


Closeup of lamb burger with feta sauce with cheese, spinach, and tomatoes.

Lamb Burgers with Feta Sauce

Joby’s Test Kitchen
Savory lamb burgers with both spicy and tangy flavors.
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Course Main Course
Cuisine Mediterranean
Servings 4 Burgers

Ingredients
  

  • 1 lb ground lamb
  • 1 lb ground turkey
  • 2 tsps salt
  • 1 tsp Worcestershire sauce, optional
  • 1 tsp ground cumin
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • ½ cup minced onions, mushrooms, zucchinis, and/or carrots (optional, but adds great flavor)
  • 4 slices Havarti cheese
  • 4 hamburger buns
  • spicy Indian ketchup
  • sliced tomatoes, optional
  • pickled onions
  • fresh spinach or lettuce leaves
  • feta-garlic spread

Feta-Garlic Spread (makes about 1 cup)

  • ½ cup crumbled feta
  • 2 tbsps (30g) yogurt
  • 2 tbsps (30g) mayo
  • 2 cloves garlic, minced
  • 1-2 tbsps (15-30ml) lemon juice or red wine vinegar
  • salt and pepper

Instructions
 

Lamb Burgers:

  • In a large bowl, combine lamb, turkey, salt, Worcestershire sauce, cumin, onion powder, garlic powder, and black pepper.
  • Portion the mixture into patties. Either cook right away or place them on a parchment lined baking sheet and freeze (see "Notes" below for tips).
  • To cook the patties, place under broiler, on a grill, or on a heated cast iron pan. Cook on both sides until nicely browned and the patty’s internal temp is 165°F.
  • While patties are still hot, place cheese on top of each and let melt. They can also be placed under the broiler to melt more.
  • Spread some feta-garlic spread on the inside of the buns. Place under broiler and toast until they turn slightly golden and bubbly.
  • Place one of the patties on the bottom bun, spread on a few teaspoons of spicy ketchup, and top with sliced tomatoes, pickled onions, and spinach or lettuce.
  • Top with the remaining bun and enjoy!

Feta Dressing:

  • In a small bowl, mash the feta really well with a fork. Whisk in yogurt, mayo, garlic, lemon juice or vinegar, and salt and pepper to taste. Alternatively, make in a blender.
  • Set aside or keep chilled in fridge until ready to use. Any extra spread can be used for sandwiches, pasta dishes, or salads.

Notes

Patty Size: 8 patties makes very large burgers whereas 12 make the right size for our family. For medium size ones form into 10 patties.
Freezing: If not planning to serve all the burgers at once, prepare the meat mixture first and then divide and freeze the individual patties with parchment paper in between each one to keep them separated. Or cook all 8-12 patties and then freeze. With this method you might lose some flavor and moisture when reheating it, but for busy families, it’s saves so much time!
Reheating Cooked Patties: Thaw frozen patties in the fridge the night before. Reheat in a covered baking dish with a little water at 350°F-400°F until heated through. Or place in microwave-safe dish with a little water and cover loosely with a paper towel. Microwave in 1-2 minute increments until steaming.
Keyword cheesburger, cumin, Indian, lamb

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