These lamb burgers with arugula, feta, and cucumbers are Greek salad-inspired burgers made with spiced ground lamb patties topped with feta cheese, arugula, and cucumber.
Lamb Burger with Arugula, Feta & Cucumbers
- Quick Glance
- 40 M
- 40 M
- Serves 10
In a medium bowl, combine the lamb, ground coriander, mint, and lemon zest, preferably with your fingers. Form the meat into 10 patties, each about 3/4 inch thick, making sure not to compress the patties too much. Try to make the patties slightly wider than the buns as they’ll shrink a bit during cooking.
Heat a charcoal or gas grill or a grill pan to medium-high.
Season the patties liberally on both sides with salt and place on the grill or grill pan, in batches if necessary to avoid crowding them. Cook the patties 4 to 5 minutes per side, depending on your desired degree of doneness.
When the burgers are almost but not quite done, crumble some feta on each so it can melt. Also place the buns on the grill or grill pan to toast.
Place a burger on each of the bottom buns and top with some cucumber and arugula. Squeeze a reserved lemon wedge over each burger and sandwich with the tops of the buns. Originally published April 2, 2013.
Recipe Testers' Reviews
I often make lamb burgers and was excited to try a slightly different approach. These absolutely didn’t disappoint. These were juicy, flavorful, and easy to throw together (says the person who didn’t have to actually grill them).
The recipe halves nicely but also makes great leftovers. We used creamy French feta that melted beautifully. The cucumber adds a nice crunch. And thank you, recipe, for having your cooks directly salt and pepper the meat right before grilling! It makes for a much juicier and more flavorful patty. Grilling the buns is a MUST!
Oh, the joy this recipe brought my family! We grilled the burgers, loaded them with the toppings, and wrapped them in wax paper for a quick outdoor picnic. The meat, cheese, cucumber, arugula, salt, lemon, and mint combine to create a delicious flavor explosion. I cut the recipe in half and then used 1/2 lamb and 1/2 ground veal. Instead of hamburger rolls, I used grilled flatbread.