Mediterranean Lamb Burgers
Summertime is about enjoying the outdoors as much as we can. As foodies, grilling is one of the best options. Either at home 🏡, when camping, or picnicking, throwing some food on the ‘barbie’ creates amazing flavors. It’s also a more relaxing way to cook outside.
David and I love barbecuing. As soon as the weather is nice (usually early May) until late fall 🍂 – yes, we are fair-weather people -, it can be a nice rotisserie chicken, gorgeous kebabs, tender and juicy steaks, a beautifully charred fish, etc. Another favorite of ours is burgers.
Making them 🍔 on the BBQ gives the meat that rich and smoky flavor, trapping all the juices inside. As a result, we have an incredibly savory, enhanced burger with layers of deliciousness! To make this finger food even better, the meat is placed between two toasted hamburger buns!
On the website 💻, we have over a dozen recipes. There are Ultimate Cheeseburgers, Salmon Burgers, Bison Burgers with Bourbon Onion Jam, Mushroom Swiss, Hawaiian Teriyaki, and more, including this new one… my Mediterranean Lamb Burgers!
This sandwich recipe is just fabulous! With a mix of ground lamb and ground beef 🐂, some seasoning, along with a tasty sauce, this burger is sure to please your taste buds. It’s a lovely change from the regular ones…
For this Mediterranean Lamb Burgers recipe, I use two kinds of meat: beef and obviously lamb. The reasons why I do that are the fact that lamb can taste gamey, almost grassy. The other reason is the price. When we bought ½ pound of ground lamb, it cost $11.00 CAD… very pricey 💰, don’t you think?
The meat mixture is separated into 3 equal balls before being formed into 3 patties, although you can easily make 4 out of the mixture. They’re chilled for at least 1 hour ⏰ and up to 3 hours. If you want to freeze them for later use, here’s a great link for that… How to Freeze Hamburger Patties.
The yogurt sauce is sumptuous. It wraps these burgers up nicely. It takes just 5 minutes to make. I don’t add salt 🧂 to the mixture because of the feta cheese. Even after rinsing it under cold water, the cheese is still salty, but by all means, go ahead if you want to add some.
When ready to cook, bring the BBQ temperature between 500ºF and 550ºF 🔥. For slightly under medium, I grill them about 4 to 4:30 minutes per side, or until the internal temperature reaches 135ºF. If you want yours medium, cook them a little longer, around 140ºF to 145ºF. I won’t cook them less than 135ºF.
Now, Healthy Canada recommends cooking ground lamb recipes to an internal temperature of 160ºF/71ºC, which makes the burgers well-done. David prefers his that way, killing any bacteria 🦠. I personally can’t eat them when they’re that cooked…
To assemble, scoop some sauce on the bottom bun, place the patty on it, and add your favorite toppings, like tomato 🍅, cucumber, and red onion rings, before finishing it with more sauce and the top bun. To remove the harshness from raw onions, click on this link… How to Remove Bitterness from Onions.
Before the summer is over, you have to try these wonderful Mediterranean Lamb Burgers! With a flavorful combination of ingredients along with a tasty sauce, they are a nice change from regular burgers and perfect to make for your next backyard party 🥳…
Bon Appétit! 🍽
Check out these other great BBQ & grilling recipes… 😀
– Peruvian Grilled Chicken
– Baja Shrimp Tacos
– Polynesian Pork Ribs
– Coffee Cocoa Pork Tenderloin
– Beer Can Chicken
– Elotes • Grilled Mexican Street Corn
– Grilled Tuna Steaks
– Greek Ouzo Pork Kebabs
– Peri Peri Chicken
and for even more BBQ recipes 🔥, click on this link… Recipe Category • BBQ & Grilling
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Mediterranean Lamb Burgers
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Ingredients
BURGERS
- ½ lb. ground lamb
- ½ lb. ground beef
- ¼ cup breadcrumbs
- 3 tbsp. red onions, finely diced
- ½ tbsp. Greek seasoning (see Footnote) see Recipe
- ½ tsp. lemon zest
- ground Himalayan pink salt, to taste
- freshly ground mixed peppercorns, to taste
- canola oil as needed to grease BBQ grates tips & tricks
- 3 large hamburger buns see Recipe
- 3 slices beefsteak tomato
- 9 cucumber slices
- 3 large red onion rings tips & tricks
SAUCE
- ½ cup Greek yogurt
- ¼ cup feta cheese, crumbled
- 1 tsp. fresh mint, finely chopped tips & tricks
- ½ tsp. freshly ground mixed peppercorns, or to taste
Directions
- In a bowl, add lamb, beef, breadcrumbs, red onions, Greek seasoning, lemon zest, salt and pepper.
- Mix until the mixture is evenly blended.
- Divide the mixture into 3 balls and form 3 patties (it can also make 4 patties). Place on a plate, cover with plastic wrap, and chill for at least 1 hour and up to 3 hours.
- Meanwhile, in a small bowl, combine all the sauce ingredients. Stir well; taste and adjust if needed. If not using right away, cover and transfer to the fridge until needed.
- Grease grates with canola oil, and bring the barbecue temperature between 500ºF to 550ºF.
- Place meat patties on the prepared grates, and grill 4 minutes per side, or until internal temperature reaches 135ºF.
- About 2 minutes before the end of cooking, place hamburger buns on the top shelf to toast.
- To assemble…Spoon sauce on the bottom buns, place patty on it, add your favorite toppings (tomato slices, cucumber slices, onion rings), and finish with more sauce before placing the top bun.
Notes
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