Skip to Content

Herbed Lamb Burgers

Lamb Burgers


Hello, everyone! Hopefully you all enjoyed my first post, if you have any tips or suggestions. Feel free to send me an email at! Today, I have a couple of recipes that you can use with those delicious home-made pitas that I know you made ;). Spring is FINALLY in the air, and we have had a few beautiful days that are perfect for grilling burgers. If you have never had lamb, let me tell you…you are missing out. It’s not gamey at all, but has a beautiful earthy flavor that goes great with fresh herbs. I have a bad habit of buying every fresh herb available and not getting a chance to use them before they spoil. Basically, this was a last stitch effort to try and not feel wasteful. If you don’t like lamb, or it’s not readily accessible for you, ground beef is a great alternative. To go atop these juicy burgers, I made a bright and lemony tzatziki sauce. This lends the perfect amount of acidity to balance the burgers. I hope you try these out if you’re curious about ground lamb but aren’t sure how to work with it. Enjoy!

Herbed Lamb Burgers
Recipe Type: Main
Cuisine: Greek
Author: My Modern Cookery
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 ½ lbs of ground Lamb
  • 2 oz crumbled feta
  • 1 tsp kosher salt
  • ½ tsp coarse black pepper
  • ½ tsp cumin
  • 1 tbsp rosemary
  • 1 tbsp dill
  • 3 tbsp parsley
  • 1 tbsp mint
  1. Begin by removing your lamb from the fridge and letting it come to room temperature while you’re preparing the other ingredients.
  2. Stem the rosemary and finely chop with all of the other herbs.
  3. Place your meat in a large bowl so that you have plenty of room to get your hands dirty (starting with clean hands of course.) Add in all of the herbs, cumin, salt, pepper, and feta and get to mixing. Mix all of the ingredients until just combined, you don’t want to over-mix.
  4. Portion your meat into four equal sections and flatten them to about an inch thickness, slightly thinner in the middle.
  5. Heat your outdoor grill to 450 degrees or your stove to medium high heat. Grill burgers for about 3-4 minutes on each side, only turning once until the internal temperature reaches 160 degrees. Let your burgers rest for five minutes to let all of the yummy juices redistribute in the meat. Stuff these inside some whole wheat pitas (which you have a great recipe for), and maybe top with sliced red onions, arugula and OF COURSE, the tzatziki sauce you’ll be making!
Serving size: 4 Calories: 362 Fat: 15.8g Carbohydrates: 2.1g Sugar: .6g Sodium: 873mg Fiber: .7g Protein: 50.2g Cholesterol: 166mg
Once the burgers are on the grill, do not flatten them with your spatula. You don’t want to lose any of that juiciness![br]If you let your meat come to room temp, it’s easier to work with and the burgers won’t be tough. Just make sure you don’t leave it out too long.

← Previous
Lemon Tzatziki
Next →
Banana Pudding with Vanilla Bean Wafers

Mediterranean Salmon Burgers | My Modern Cookery

Saturday 7th of March 2015

[…] year but I wouldn’t have had it any other way.  One of my first posts was a Greek-style lamb burger with homemade whole wheat pita bread and tzatziki sauce.  Today, I’m doing a different take […]


Thursday 1st of May 2014

Paige, these lamb burgers look and sound so delicious that it makes me want to rush out to the store and buy the ingredients...and I don't even really care for lamb.