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Per serving
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- 1
Fire up the grill
Get your grill going and aim for medium-high, around 450F. While it heats up, give the grates a good scrape and keep the olive oil handy to oil them right before the burgers go on.
- 2
Build the mix
In a big bowl, add the ground lamb, dried oregano, a solid pinch of kosher salt, and plenty of cracked black pepper. Finely chop the parsley, mint, basil, the seeded red jalapeno, and the 2 cloves of garlic (a food processor pulses it down fast), then grate in the zest of the whole lemon. Add all of that plus the crumbled feta to the lamb.
- 3
Form the patties
Gently mix everything with your hands just until it comes together - do not overwork it or pack it tight or the burgers turn out dense. Divide into 4 and shape into patties about 3/4-inch thick. Press a little dimple in the center of each so they stay flat instead of puffing up.
- 4
Grill them
Oil the grates, then lay the patties over direct heat. Grill covered about 3 minutes, flip, and go another 4 to 5 minutes for a medium burger. Lamb is best with a little pink in the middle, so don't cook the life out of it.
- 5
Rest and build
Pull them off and let them rest 5 to 10 minutes so they stay juicy. Toast the buns on the grill for the last minute if you want. Build each one with a scoop of tzatziki and whatever toppings you like.
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Grilled Lamb Burgers with Feta
Created by: BackyardGrillCo
Ingredients
- 1 1/2 lb ground lamb
- 4 oz feta cheese
- 2 garlic
- 2 tbsp fresh parsley
- 2 tbsp fresh mint
- 2 tbsp fresh basil
- 1 red jalapeno
- 1 lemon
- 1 tsp dried oregano
- kosher salt
- black pepper
- 1 tbsp olive oil
- 4 hamburger buns
- 1/2 cup tzatziki sauce
Instructions
- Fire up the grillGet your grill going and aim for medium-high, around 450F. While it heats up, give the grates a good scrape and keep the olive oil handy to oil them right before the burgers go on.
- Build the mixIn a big bowl, add the ground lamb, dried oregano, a solid pinch of kosher salt, and plenty of cracked black pepper. Finely chop the parsley, mint, basil, the seeded red jalapeno, and the 2 cloves of garlic (a food processor pulses it down fast), then grate in the zest of the whole lemon. Add all of that plus the crumbled feta to the lamb.
- Form the pattiesGently mix everything with your hands just until it comes together - do not overwork it or pack it tight or the burgers turn out dense. Divide into 4 and shape into patties about 3/4-inch thick. Press a little dimple in the center of each so they stay flat instead of puffing up.
- Grill themOil the grates, then lay the patties over direct heat. Grill covered about 3 minutes, flip, and go another 4 to 5 minutes for a medium burger. Lamb is best with a little pink in the middle, so don't cook the life out of it.
- Rest and buildPull them off and let them rest 5 to 10 minutes so they stay juicy. Toast the buns on the grill for the last minute if you want. Build each one with a scoop of tzatziki and whatever toppings you like.