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Lamb burgers served in burger buns.
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5 from 8 votes

Greek-Style Lamb, Feta & Mint Burgers

Easy lamb, feta and mint burgers served in toasted brioche buns with creamy tzatziki and salad!
Course Main Course
Cuisine British
Prep Time 8 minutes
Cook Time 11 minutes
Chilling Time 28 minutes
Total Time 47 minutes
Servings 4
Calories 610kcal
Author Beth Sachs

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Equipment

Ingredients

Metric - US Customary
  • 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

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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 610kcal | Carbohydrates: 27g | Protein: 32g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 888mg | Potassium: 462mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2068IU | Vitamin C: 7mg | Calcium: 291mg | Iron: 5mg
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