If you want an easy lamb burger recipe that feels a little "gourmet", this is it! They're juicy, well-seasoned, and piled high with sweet caramelized onions and a creamy whipped feta sauce for an amazing flavor combination that's guaranteed to impress guests at your next cookout.
Why this Recipe Works
- Big flavor, simple steps (mix, chill, grill, assemble, devour)
- Mediterranean lamb burger flavor without anything complicated
- Great for meal prep: burgers + onions + whipped feta all hold well
- Perfect grilled lamb burgers for summer cookouts
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Ingredient Notes
- Ground lamb (1 lb): Rich, flavorful, and naturally juicy
- Fresh mint: Mint is classic for mint lamb burgers and helps keep the flavor bright.
- Lamb burger seasoning: A blend of cumin, coriander, and oregano adds earthy Mediterranean flavor, while garlic powder and onion powder add savory depth.
- Yellow onion: The go-to for caramelized onions for burgers. They turn sweet and jammy as they cook.
- Block feta: Blends more smoothly than crumbled, and the flavor is better.
- Greek yogurt: Adds tang and a creamy body to the feta sauce without heaviness.
- Buns: Brioche or Potato rolls are great options.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Mix the lamb burger mixture: Add the ground lamb, mint, salt, cumin, coriander, garlic powder, onion powder, oregano, and pepper to a bowl. Mix until evenly combined.
Why: You want the seasoning distributed throughout the meat. Just don't overmix-too much mixing can make burgers tight and dense. - Form patties + chill: Divide into 4 equal portions and shape into patties. Press a small indentation in the center of each patty. Refrigerate at least 30 minutes, up to overnight.
Why: Chilling helps the patties hold together (especially important for lamb), and the indentation helps them cook flat instead of puffing up.
- Caramelize the onions: While the burgers chill, heat a skillet over medium heat and melt the butter. Add the sliced onion. Reduce the heat to medium-low and cook 30-45 minutes, stirring occasionally, until deep golden brown and caramelized.
Why: Low and slow is how you get true caramelized onions (sweet, soft, and golden), not just sautéed onions. - Make the whipped feta sauce: Blend the feta, Greek yogurt, and olive oil until smooth, scraping down the sides as needed.
Why: This creamy topping is a perfect pairing for lamb burgers with feta-rich, tangy, and perfect with the warm spices in the meat.
- Grill the lamb burgers: Clean and oil the grill grates, then preheat the grill to medium-high. Grill patties for about 3-4 minutes per side, until cooked through (internal temperature of 160°F). While the burgers cook, toast the buns so they don't get soggy under all that deliciousness.
Why: If you're learning how to cook lamb burgers, the thermometer is the cheat code. Lamb can look done on the outside before it's safe and fully cooked in the center.
- Assemble: Spread about 1 tablespoon whipped feta on the bottom bun, add the lamb patty, then top with caramelized onions and your favorite toppings.
Expert Tips
- Mix gently-overmixing is the #1 reason burgers turn tough.
- Chill the patties so they hold together and flip cleanly (especially important for stovetop lamb burgers).
- Oil the grates (or pan) to prevent sticking.
- Use a thermometer and cook ground lamb to 160°F.
- Make your onions and feta sauce ahead to make a weeknight dinner easy.
How to Serve Grilled Lamb Burgers
These burgers are amazing with simple sides and fresh toppings. For classic Mediterranean vibes, some of the best toppings for lamb burgers are red onions, sliced cucumber, tomatoes, and arugula or your favorite lettuce greens.
These lamb burgers pair well with my air fryer sweet potato wedges or my air fryer zucchini fries. Grilled veggies like my foil packet zucchini and squash are also a great choice.
Storage and Reheating Instructions
Store leftovers in an airtight container and refrigerate for up to 4 days.
Reheat leftovers in the microwave or a skillet over medium-low heat until warmed through.
Recipe Variations
- Tzatziki swap: Use my homemade tzatziki sauce instead of whipped feta for a lighter topping.
- Spicy: Add crushed red pepper or a spoonful of harissa to the lamb mixture.
- Lamb sliders: Make 6 smaller patties and serve on Hawaiian rolls for parties.
- Stovetop option: For stovetop lamb burgers, sear in a cast-iron skillet over medium-high, 4-5 minutes per side, until they reach an internal temp of 160°F.
- Pita-style: Make oblong patties and turn these into a handheld wrap with pita and your favorite toppings.
Frequently Asked Questions
Ground lamb should be cooked to 160°F internal temperature.
Don't overmix the meat, but form patties firmly, and chill them before cooking. That refrigeration step makes a huge difference.
Yes. Form the patties and refrigerate up to overnight. You can also prep the onions and whipped feta ahead for super fast assembly.
Definitely. For stovetop lamb burgers-use a hot cast-iron skillet or grill pan and cook to 160°F.
If you've never made lamb burgers at home, this is the place to start. Between the warm spices, the sweet onions, and that tangy whipped feta sauce, these grilled lamb burgers hit every time-weeknight dinner or weekend cookout.
If you make them, drop a comment and tell me what toppings you went with. I'm always looking for new ideas.
More Grilling Recipes
📖 Recipe
Lamb Burgers with Caramelized Onions
Equipment
- grill or grill pan
Ingredients
Lamb Burger
- 1 pound ground lamb
- 1 Tablespoon chopped fresh mint
- 1 teaspoon Kosher Salt
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- 4 hamburger buns
Caramelized Onions
- 1 large yellow onion, thinly sliced
- 2 Tablespoons Butter
Whipped Feta
- 6 ounces Feta cheese, preferably block style
- ½ cup Greek yogurt
- 1 Tablespoon olive oil
Instructions
- Make patties: Add all of the lamb burger ingredients to a mixing bowl and stir to combine. Divide the mixture into four equal portions and form into patties. Press a small indentation in the center. Refrigerate for at least 30 minutes, up to overnight.
- Caramelize onions: While the patties chill, heat a skillet over medium heat. Add the butter and sliced onions, then reduce heat to medium-low and cook for 30 minutes, stirring occasionally, until golden brown and caramelized. Adjust the heat to medium-low if they begin to burn.
- Whipped Feta: Add the feta, Greek yogurt, and olive oil to a food processor or blender. Mix for around 1 minute, scraping down the sides as needed, until smooth.
- Grill: Preheat your grill to medium-high, clean and oil the grates. Cook the patties 3-4 minutes per side until they reach an internal temperature of 160°F.
- Assemble: Spread whipped feta on the buns, add the lamb patties, top with caramelized onions, and any additional topping, then serve.
Notes
- Mix gently-overmixing is the #1 reason burgers turn tough.
- Chill the patties for at least 30 minutes, so they hold together and flip cleanly.
- Oil the grates (or pan) to prevent sticking.
- Use a thermometer and cook ground lamb to 160°F.
- Store leftovers in an airtight container and refrigerate for up to 4 days.
- Reheat leftovers in the microwave or a skillet over medium-low heat until warmed through.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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