Greek Lamb Burgers Recipe with Tzatziki and Feta

1. Combine ground lamb with spices, crumbled feta, grated onion, crushed garlic and chopped flat-leaf parsley in a bowl.

2. Mix gently but thoroughly so the seasonings are evenly distributed without overworking the meat.

3. Wet your hands and shape the mixture into thick patties — the recipe should make about six large patties.

Pro tip: Wet hands prevent sticking and help form neat patties.

4. Heat oil in a large skillet and cook patties until a golden crust forms, about five minutes per side. Alternatively, grill them for a smoky char.

5. Toast buns if you like, spread tzatziki top and bottom, then layer spinach, shaved cucumber and the lamb patty. Finish with a spoonful of spicy green sauce.

6. Use a skewer to keep stacked burgers stable when serving, especially if transporting to a table.

Yes. Shape the patties and refrigerate them covered until the next day, then cook as directed. Cooked patties will keep in an airtight container in the refrigerator for up to 4 days and can be reheated or eaten cold. Patties also freeze well — form them, freeze in a single layer, then defrost overnight in the fridge before cooking.

Fresh tomato slices, arugula, chopped olives, sliced red pepper or red onion all complement these burgers. Swaps for tzatziki include hummus, tahini yogurt, or a tomato-feta spread. Pita or flatbreads are easy alternatives to burger buns.

Lamb’s higher fat content helps keep these patties moist. Avoid overworking the meat when mixing; combine ingredients until evenly distributed, then stop. Cook over moderate-high heat and don’t overcook — five minutes per side is a good guideline for medium.

These juicy lamb burgers combine ground lamb with warm spices, parsley and feta for a quick, flavorful meal. Serve with tzatziki, fresh greens and a punchy green sauce for contrast. They’re fast, forgiving, and ideal for weeknights or summer grilling.

For the lamb burger patties

• 1 lb (500g) ground lamb (or use beef, turkey, chicken or a plant-based alternative)
• 1 small white onion, grated
• 4 garlic cloves, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• Handful of flat-leaf parsley, finely chopped
• 1/3 cup crumbled feta (about 55g / 2oz)
• 1 tablespoon olive oil for cooking

For the toppings

• 6 burger buns
• 1/4 cup creamy tzatziki
• 1 cup spinach leaves
• 1/2 cucumber, thinly sliced or shaved
• 1/4 cup spicy green sauce (zhoug) or fresh basil pesto

1. Mix the patties. In a large bowl combine the ground lamb, grated onion, crushed garlic, cumin, coriander, cinnamon, salt, chopped parsley and crumbled feta. Mix gently until evenly combined.
2. Form the patties. Wet your hands and shape the mixture into six thick patties. Place them on a plate or board ready to cook.
3. Prepare toppings. Halve and toast buns if you like, and arrange tzatziki, spinach and cucumber so you can assemble quickly after cooking.
4. Cook the patties. Heat the olive oil in a large skillet over high heat. Cook the patties about five minutes per side, until a golden crust forms. You can instead grill them for a charred finish.
5. Assemble and serve. Spread tzatziki on the top and bottom buns, add spinach and cucumber, place the lamb patty on the bottom bun, spoon on spicy sauce, then top with the other half of the bun. Secure with a skewer if needed.

Storage: Cooked patties keep in an airtight container in the fridge for up to 4 days. Uncooked patties freeze well for at least 3 months; defrost overnight in the refrigerator before cooking.

Ingredient tips: Choose lamb with at least 10% fat for juiciness. If you prefer other herbs, mint, cilantro or dried herbs can replace parsley. Omit feta if desired.

Serving ideas: Swap buns for flatbreads or pita, or serve patties over a Greek salad for a lower-carb option. Grilling adds a lovely smoky flavor in warm weather.