Will Dickey
Thick, juicy, and perfectly spiced with cumin, smoked paprika, fragrant oregano, and a whisper of cinnamon (yes, cinnamon!), these hearty lamb burgers deserve a spot on the epic burgers list. Pile high with fresh burger toppings and a Greek-inspired feta sauce, these lamb burgers are cookout ready and sure to please!
What can I use instead of lamb?
Don’t love lamb? It’s okay, lamb is one of those ingredients like fennel and cilantro that some folks just don’t enjoy. Ground chuck or ground bison are perfectly acceptable substitutes in this lamb burger recipe (the spices will hold up just fine). If you think you don’t like lamb but it’s been awhile, give this grilling recipe a try using half ground beef and half lambโit’s a great way to introduce new and interesting flavors.
Can you make lamb burgers on the grill?
Yes! This recipe offers the option of cooking the burgers on the stovetop, in a cast-iron skillet or on the grill. No matter the method, use a meat thermometer to make sure the burgers are done to the right internal temperature.
What’s the secret to perfect lamb burgers?
Besides getting the meat mixture seasoned properly, the best piece of advice when making lamb burgers is actually the same as when making regular hamburgersโbe gentle! When combining the ingredients and forming the patties, don’t compact the meat too tightly. The patties should hold together, but don’t smash the life out of themโthis could result in a dense, tough patty.
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Yields:
4
servings
Prep Time:
0
hours
10
mins
Total Time:
0
hours
20
mins
For the Burgers:
ground black pepper
olive oil, divided
For the Feta Sauce:
whole Greek milk yogurt
grated peeled cucumber, squeezed dry
crumbled feta cheese
chopped fresh mint
To Assemble:
red onion, thinly sliced
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- For the burgers: Combine the ground lamb, garlic, salt, cumin, smoked paprika, oregano, cinnamon, pepper, and 2 tablespoons olive oil in a large bowl. Gently mix the lamb mixture to thoroughly combine with the seasoning. Divide the mixture into 4 even portions, about 8 ounces each. Pat each portion into a ball (but not too tightly), then press into 1-inch thick patties.
- To cook on the stovetop: Heat a large cast-iron skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil and swirl to coat the pan. Place the patties in the skillet and let cook for 3 to 4 minutes until golden and crusty. Flip and cook the other side until the internal temperature of the burger reaches 135ห (for medium doneness), about 3 more minutes. Let rest for 5 minutes.
- To cook on the grill: Preheat the grill over medium-high heat, 400 to 425ห. Oil the grill grates. Place the patties on the grill over direct heat. Cook for 3 to 4 minutes per side, covered, or until the internal temperature reads 135ห (for medium doneness. Let rest for 5 minutes.
- For the feta sauce: While burgers rest, stir together the yogurt, cucumber, feta, and mint in a small bowl. Taste, and season with salt if you like.
- To assemble: spoon a tablespoon of the feta sauce on each bottom bun. Add arugula, sliced โโtomato, 1 lamb patty, more feta sauce, red onion, and then the bun top. If you like, spear pepperoncini peppers, cubes of feta, and kalamata olives on 5-inch wooden skewers and add one to each assembled burger.
Not a fan of lamb? Try ground beef or ground bison in this recipe.
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