Mediterranean Lamb Burgers

Mediterranean Lamb Burgers

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HerbanSpoons 23

"These burgers are juicy and full of flavor. Even people who don't really like lamb have enjoyed these burgers. You can double the recipe and freeze half of the patties in wax paper to eat at a later time. Fine to place on the grill frozen (just add to the cooking time)."
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45 m servings 808 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 808 kcal
  • 40%
  • Fat:
  • 47.8 g
  • 74%
  • Carbs:
  • 42.4g
  • 14%
  • Protein:
  • 50 g
  • 100%
  • Cholesterol:
  • 187 mg
  • 62%
  • Sodium:
  • 2031 mg
  • 81%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  2. Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
  3. Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
  4. Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.


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These lamb burgers are the perfect combination of easy-with-wow factor and great for a group. It's worth the time to make the simple yogurt sauce to go with it, but I've used store-bought Tzatzi...

This recipe has been a favorite of our Make-Ahead Mamas cooking group for over three years. We make it every summer during our Summer Grilling Cooking Party and it's a great gourmet alternative ...

This was wonderful! Didn't alter any of the directions/ingredients and it turned out fabulously. My husband was just raving about these, will make it again!

Loved these, they were so easy and taste so good! Thank you!

These were tremendous, beautiful and deep flavours. I chose to not stuff them as I wanted nice flat burgers and they tend to round out in my opinion when stuffed. I simply added the cheese pas...

We never had lamb burgers before and we loved this recipe. I did alter it, though. I omitted the mint and used chive and I the juice of 1/2 lemon into the meat. Moist and delicious. For the s...

They were so good. I'm making them again. I might try roasting the garlic that goes in the sauce first. They came out great. Also thought sliced cucumbers and grilled onions were good options on...

We liked these pretty well, but I thought there was too much mint. My husband said he likes it better when I make gyro meat, which is made with a similar lamb/beef ratio but has different spice...

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