I found so many fresh herbs at my local Greek grocery store to make this tantalizing and juicy Greek Lamb Burger. Served with my freshly made, herb-filled Tzatziki Sauce, Kalamata olives, feta, plum tomatoes, and steamed garlic spinach, this is a keto dream meal. It really is full of so many delicious flavors! I use French Feta, which is creamier and a bit more mild than Greek Feta. Check out Jennifer Meier of the spruce Eats for detailed explanations about different types of feta. I just love to smother it all over these burgers! All of these flavors seem like an unusual mix, but it makes for a dreamy burger with or without the tzatziki sauce. Switch up your burger eating and get some lamb!
I’ve made these so many times for BBQs and they are dang worth the prep of all of the wonderful fresh mint, oregano, parsley, and dill! I can’t wait until I can find all of those in my garden! These lamb burgers are great crumbled over a salad with the Tzatziki Sauce too, so if you are cool with leftovers hey you got options! As if there will be any leftovers. The lamb meat does shrink up quite a bit, so keep that in mind when you prepare them. I like to create a patty, and then make a spoon-sized indent in the middle, not too far into the burger, so that it cooks more evenly and the juice will stay in that little pocket that you’ve created to keep in the moisture. These can dry out real fast and no one wants to ruin pricy lamb burger meat, especially with all of the prep. I will say that I never just toss any burger meat on a grill until I’ve thoroughly herbed it all up. I have made these on the grill as well as in my trusty cast iron pan, and the verdict is that it retains more of the flavors when you do these in a cast iron pan.
Couldn’t be more simple than this. I highly recommend that you find fresh herbs if you live in a climate like me during the winter months when these are hard to find abundantly. A local butcher should have ground lamb, typically in the freezer. If not be sure to ask how you can get ahold of some. Ground lamb is more expensive than beef, a completely different flavor, more gamey tasting, and very worthy of all of the fresh herbs.
Greek Lamb Burgers
- March 1, 2021
- 30 min
- Print this
- 1 lb ground lamb meat
- 4 sprigs each of fresh oregano, dill, mint, and parsley, chopped
- 2 tsp lemon juice
- 3 T olive oil
- 1 small red onion, finely chopped
- 3 garlic cloves, minced
- 1 bag of spinach
- Handful of plum or cherry tomatoes
- Step 1
- In a cast iron pan, cook the onions for 3-4 minutes in 1 T olive oil until they start looking a bit clear, then add garlic and cook for another minute. Garlic burns fast.
- Step 2
- In a large mixing bowl, combine chopped herbs with the lamb meat, sprinkle with salt and pepper, and then add the onion and garlic mixture.
- Step 3
- Form into patties and drop on 1 T heated olive oil in a cast iron pan. Cook each side 3-4 minutes or until 140 F. Let rest for a few minutes while you steam the spinach.
- Step 4
- In a non-stick pan, steam the spinach with 1 T olive oil and cook, covered, until wilted.
- Step 5
- Serve patties covered in tzatziki sauce with steamed spinach, baby tomatoes, and Kalamata olives (optional).
Song for the Prep: It’s a Hap-Hap-Happy Day by Olive Oyl
Not really sure her happy day kept going with that mean old crow, but hopefully this one gets stuck in your head when you are doing the dishes after eating some lamb burgers!