Easy lamb, feta & mint burgers served in toasted brioche buns with creamy tzatziki and salad!
A delicious Greek-style lamb mince burger perfect for summer BBQs, the grill, or air fryer!
These easy lamb and feta burgers are super quick and easy to make, but most importantly are absolutely delicious! Lamb, feta, and mint are one of my all-time favourite flavour combinations!
The sweet lamb pairs amazingly well with the salty tangy feta cheese and herby mint.
They also make a nice change from the usual beef burger.
👩🍳 Love burgers? Try my easy courgette and feta burgers too!
Jump to:
✔️ Why you'll love this recipe!
Here's why this is the best lamb and feta burger recipe!
- Quick and easy to make.
- Delicious flavours.
- Make-ahead.
- Freezer Friendly.
🛒 Ingredient notes
- Lamb Mince - you'll need 500g of lamb mince which will make 4 burgers/patties.
- Feta - Greek feta cheese, crumbled into small pieces.
- Mint - I prefer to use dried mint in these burgers, but feel free to swap for fresh mint if you prefer.
- Onion - half a small onion, finely chopped. White or red onions both work well.
- Garlic - 2 cloves finely chopped.
- Other Seasonings - ground coriander, ground cumin, salt and pepper.
- Egg - 1 small beaten egg to bind the burgers together.
- To serve - toasted brioche buns, tzatziki, and lettuce leaves.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Place the lamb mince, crumbled feta cheese, dried mint, finely chopped onion and garlic, cumin, coriander, salt and pepper in a large mixing bowl and mix with a wooden spoon. Gradually add the egg (you may not need all of it) until the mixture starts to come together.
Two: Divide the mixture into 4 and shape them into burgers.
Three: Place the burgers on a baking tray (lined with non-stick baking paper) and make an indent with your thumb on the top of each burger (which will stop the burger from rising up too much in the middle). Refrigerate for at least 30 minutes (or up to 24 hours). This will help set the burgers so they don't fall apart when cooked.
Four: Preheat your BBQ, grill or air fryer and cook for 5-6 minutes per side until cooked through. Serve in toasted brioche burger buns with tzatziki and salad.
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
💭 Expert tips
- Don't skip the indent on the top of each burger! It's important to stop them from rising up too much in the middle.
- Similarly, don't skip refrigerating before cooking. The burgers are liable to fall apart if you try to cook them straight away.
🍴 Serving suggestions
Serve the lamb, feta and mint burgers at summer BBQs with spicy potato salad and curried rice salad.
You could also oven bake or fry the burgers and serve them with air fryer roast potatoes for an easy midweek dinner.
📖 Variations
- Swap the lamb mince for pork or beef.
- Up the heat and add half a teaspoon of chili powder.
- Serve with sriracha mayo instead of tzatziki.
- Swap the dried mint for fresh mint.
- Use crumbled blue cheese or goat cheese instead of feta cheese.
🥡 Storage
Make-Ahead: Make the burgers up to 24 hours before needed and store them in the fridge. Place them on a baking tray lined with baking paper and cover with clingfilm (plastic wrap)
Reheating: Store leftover cooked burgers in the fridge for up to 3 days. You can eat them cold, or reheat them under the grill (broiler) or in the oven until piping hot.
Freeze: Open freeze the uncooked burgers for 2 hours (on a baking tray) then transfer them into freezer bags separated between layers of baking paper. Freeze for up to 3 months. Defrost in the fridge before cooking.
❓ Frequently asked questions
Lamb mince is great for burgers. It's a nice change from beef mince and adds extra flavour.
Yes, it is safe to eat lamb burgers with a little pink on the inside.
😋 More summer BBQ recipes
Don't forget to subscribe to the newsletter to stay up to date with what's cooking in the Effortless Foodie kitchen!
Recipe
Greek-Style Lamb, Feta & Mint Burgers
Would you like to save this?
We'll email you this post for easy access later! You'll also join the Effortless Foodie mailing list and receive my popular 'No Bake Bars and Slices' eBook for free!
This site is protected by the Google Privacy Policy and Terms of Service apply.
Ingredients
- 500 g Lamb Mince
- 125 g Feta crumbled
- 1 tablespoon Dried Mint
- 2 Garlic Cloves finely chopped
- ½ Onion finely chopped
- 1 teaspoon Ground Cumin
- 1 teaspoon Ground Coriander
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 Egg
- 4 Brioche Burger Buns toasted
- 4 tablespoon Tzatziki
- 4 Lettuce Leaves
Instructions
- Place the lamb mince, crumbled feta cheese, dried mint, finely chopped onion and garlic, cumin, coriander, salt and pepper in a large mixing bowl and mix with a wooden spoon. Gradually add the egg (you may not need all of it) until the mixture starts to come together.500 g Lamb Mince, 125 g Feta, 1 tablespoon Dried Mint, 2 Garlic Cloves, ½ Onion, 1 teaspoon Ground Cumin, 1 teaspoon Ground Coriander, ¼ teaspoon Salt, ¼ teaspoon Black Pepper, 1 Egg
- Divide the mixture into 4 and shape them into burgers.
- Place the burgers on a baking tray (lined with non-stick baking paper) and make an indent with your thumb on the top of each burger (which will stop the burger from rising up too much in the middle). Refrigerate for at least 30 minutes (or up to 24 hours). This will help set the burgers so they don't fall apart when cooked.
- Preheat your BBQ, grill or air fryer and cook for 5-6 minutes per side until cooked through. Serve in toasted brioche burger buns with tzatziki and salad.4 Brioche Burger Buns, 4 tablespoon Tzatziki, 4 Lettuce Leaves
Notes
- Don't skip the indent on the top of each burger! It's important to stop them from rising up too much in the middle.
- Similarly, don't skip refrigerating before cooking. The burgers are liable to fall apart if you try to cook them straight away.
- Swap the lamb mince for pork or beef.
- Up the heat and add half a teaspoon of chili powder.
- Serve with sriracha mayo instead of tzatziki.
- Swap the dried mint for fresh mint.
- Use crumbled blue cheese or goat cheese instead of feta cheese.
Beth says
You know, I don't think I've ever seen a burger recipe like this before. I love the way all the flavors work together, and I can't wait to try it. I can almost taste them right now.
Kate says
So many gorgeous flavours in these juicy lamb burgers - a lovely change from the standard plain beefburger!
Toni says
I seriously loved it! Everyone at my house enjoyed it too! Thanks!
Natalie says
Quick and delicious dinner idea! One of the best burgers I`ve had, thanks!
Patricia @ Grab a Plate says
Love that this comes together so quickly, and that it's easy, too! What great flavors - I'm allllll about the feta! What a great burger!