Juicy Ground Lamb Burgers with Creamy Feta Sauce

Lamb burger seasonings

• Choosing ground lamb: Look for meat that appears mostly red or pink in the package. Lamb tends to have a higher fat content than beef, which is great for burgers, but if you see excessive white fat you might want a different package. The fat helps the patties hold together and remain juicy.
• Spice blend: A simple mix of cumin, coriander, smoked paprika, Greek oregano, garlic, kosher salt, and black pepper lets the lamb shine while adding Mediterranean warmth. Cumin and coriander pair naturally with lamb; smoked paprika echoes grill flavor and oregano adds classic herbal notes.

Feta yogurt sauce ingredients

• Greek yogurt: Use Greek yogurt (full-fat or non-fat) for the thick, creamy texture the sauce needs.
• Feta: Crumble a block of feta or use pre-crumbled—cow or goat milk feta both work.
• Lemon and fresh herbs: Lemon zest and a touch of juice brighten the sauce. Fresh mint and dill balance the richness of the lamb; other soft herbs like parsley, cilantro, chives, or tarragon can be used if you prefer.

Ingredient measurements and the full recipe are provided in the recipe card below.

How to make lamb burgers

Step 1: Mix and form patties

Grate or finely mince the garlic. Combine kosher salt, black pepper, smoked paprika, cumin, and coriander in a small bowl. Spread the lamb in a large bowl, sprinkle the spices and garlic evenly, and mix gently with your hands—avoid overworking the meat.

Divide the meat into four even portions and form patties about ½ inch thick. Place them on a parchment-lined sheet or plate and refrigerate for at least 30 minutes (or up to overnight) to firm up so they hold together on the grill.

Step 2: Make the feta-yogurt sauce

Finely chop the dill and mint, zest the lemon, then add a small amount of lemon juice. In a bowl combine Greek yogurt, crumbled feta, lemon zest and juice, chopped herbs, and a pinch of salt. Chill until ready to serve.

Step 3: Grill the burgers

Preheat the grill to medium-high. Lightly brush each patty with olive oil to prevent sticking. Grill about 3–6 minutes per side depending on thickness and desired doneness. I aim for 140°F internal for medium (it will rise a few degrees while resting). For well-done, cook to 160°F. Let the patties rest for a few minutes, then top with the feta-yogurt sauce and serve.

Expert tips

• Make sure the grill is hot: A hot grill sears faster, cooks evenly, and makes flipping easier.
• Don’t force the flip: Wait until the patty releases naturally from the grates; if it’s sticking, give it another minute.
• Chill before grilling: Refrigerating patties for at least 30 minutes firms them up so they won’t fall apart or slip through the grates.

What to serve with lamb burgers

• Potato salad: Dill or pesto potato salads pair well.
• Pasta salad: Corn and tomato pasta or an orzo pesto salad are great for warm-weather meals.
• Fresh salads: Fruit panzanella, a garbanzo-tomato-cucumber salad, or a traditional Greek salad maintain the Mediterranean theme.

Yes. Preheat a cast iron skillet in a 425°F oven to get a sear, then bake about 5–8 minutes per side, checking internal temperature so you don’t overcook.

Yes. Use a cast iron or heavy-bottomed skillet over medium-high heat and cook 4–6 minutes per side, depending on thickness.

Debra’s Details: Fast, easy, fun flavor!

• Ready in under 15 minutes of active cooking time.
• Lamb burgers stay moist and juicy compared with leaner patties.
• Seasoned with common pantry spices for bold, familiar flavor.
• The cool feta-yogurt sauce brings fresh, bright contrast.
• Gluten-free (use gluten-free buns if desired).

Ground Lamb Burgers with Creamy Feta Sauce