Mediterranean Lamb Burger recipe from cooking with cocktail rings american lamb

Mediterranean Lamb Burger

This post is sponsored by American Lamb Board

The Mediterranean flavors in this burger make a great alternative to a traditional burger for summer parties. I am a big fan of lamb, as it’s versatile and matches perfectly when the flavors of parsley, oregano, mint and dill are added to the burgers to build a more complex flavor profile. I love to serve it with pita because you can serve the lamb right in the pocket and add the fillings around it. 

I opt to buy domestic American lamb, as it’s closest to the source making it the freshest option. American lamb cuts are often larger and meatier than it’s imported cousin so be sure to look for American lamb on the label.  

Ground lamb has a mild flavor and can be found at most grocery stores at the meat counter. American lamb tastes less gamey than a lot of other cuts of lamb so even people who are skeptical about lamb will most likely fall in love with these burgers. When buying ground lamb look for a pink to red color of the meat and I would recommend using it within two days of purchasing it. 



For the lamb burger: 

1½ pounds ground American lamb 

1 tablespoon chopped flat-leaf parsley

1 teaspoon chopped oregano

½ teaspoon chopped mint 

½ teaspoon kosher salt 

¼ teaspoon dried dill 

¼ teaspoon freshly ground black pepper 


For serving: 

2 pitas, halved 

½ cup tzatziki, get the recipe here

1/3 cup crumbled feta cheese

¼ cup chopped oil-packed sun dried tomatoes 

¼ small red onion, thinly sliced 

1 (packed) cup baby spinach 



For the lamb burger: 

Add the American lamb, parsley, oregano, mint, salt, dill and pepper to a large mixing bowl, using your hands to gently mix. Form the mixture into 4 equal patties.

Heat a grill to medium-high heat. Place patties on the grate and grill for about 4 minutes on each side for medium-rare burgers. Remove to a wood cutting board to rest. 


For serving: 

Open each half of a pita and spread a spoonful of the tzatziki on the inside of the pocket then add a patty. In a small bowl stir together the feta and sun-dried tomatoes and divide the mixture among the pitas then top with red onion and spinach. Serve immediately. 


Makes 4 burgers. 


 This post was created in partnership with American Lamb Board – all opinions expressed are my own.





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