These are the best Greek lamb burgers ever with feta, tzatziki, and caramelized onions!
If you love the flavors of Greek American gyros, you’re going to fall in love with these juicy Greek-style lamb burgers with feta and tzatziki. They’re seasoned with herbs, garlic, and spices, and mixed with bell peppers and feta cheese for an extra layer of flavor. I topped them with caramelized onions, more feta, balsamic glaze, and creamy tzatziki — they taste like gyro burgers in a bun!
My lamb burgers have a fresh flavor because I add cooling mint and use a very unconventional trick. I grate a whole bell pepper into the lamb. My dad does this trick, and it adds a lot of freshness, keeping the burger moist and juicy. The caramelized onions are soft and golden, adding that sweet tenderness. They’re so easy to make, and you can whip them up in no time.
Why will everyone love these?
Tender, moist, juicy
Light, warm spiced,
Garlic and herb lamb burgers
Filled and topped with
Salty feta cheese,
Soft, sweet, caramelized onions
Sweet and tangy balsamic glaze and
Fresh, creamy, cool tzatziki.
What are the Greek lamb burger ingredients?
Ground lamb -we love lamb, and these burgers come out juicy, rich, and savory.
Salt & black pepper -I use a generous amount to season the lamb well. Season it to your taste.
Ground cumin -traditional to gyro meat seasoning, it adds wonderful, warm, earthy nuttiness.
Ground coriander -I love pairing cumin and coriander together because they’re both warm and earthy, but the coriander adds a little sweetness and citrus.
Fresh rosemary -finely chopped, or one teaspoon dried oregano. The fresh herbiness builds on the freshness.
Dried mint -this adds the cooling, refreshing flavor to keep the burger light.
Green bell pepper -grated, because grating the bell pepper helps it melt into the meat for juicy, flavorful burgers.
Garlic cloves -grated or minced to melt into the lamb and add garlicky flavor to every bite.
Feta cheese -crumbled from a block of high-quality feta for best flavor. Sheep’s milk feta is the best. I use it in and on top of the burgers to add lots of salty creaminess.
What do I need to make caramelized onions?
Onions – thinly sliced yellow or white onion into half moons to sauté and get soft, sweet, and delicious.
Olive oil – I use good-quality olive oil to sauté the onions in, because the flavor is sure to shine through with so few ingredients.
Pinch of salt and sugar –it adds a little salty and a little sweet to make these perfect for this burger… And anything else!
What condiments do I need?
Tzatziki -to top each burger and serve with the burgers for anyone who would like more.
Balsamic glaze -adds a ton of sweet, tangy flavor to the burgers. If you don’t have that, you can mix balsamic vinegar with honey for the same sweetness and texture.
Burger buns -there are so many options nowadays, so use your favorite.
How do I prepare caramelized onions?
Heat a drizzle of olive oil in a skillet over medium heat. Add the sliced onions, a pinch of salt, and sugar, and cook until golden and soft, stirring occasionally, about 15–20 minutes.
How do I make lamb burgers?
In a large bowl, combine the ground lamb, salt, pepper, cumin, coriander, rosemary or oregano, dried mint, grated bell pepper, garlic, and feta cheese. Mix just until combined. Form the mixture into six equal patties and flatten them slightly. Place on a parchment-lined tray.
What’s the best way to cook burgers?
Heat a cast-iron skillet over medium-high heat. Cook the burgers in batches, about 5 minutes per side, or until fully cooked and the internal temperature reaches 160°F. The burgers can be grilled instead of pan-seared, if preferred.
How do I put them together?
Warm the burger buns. Assemble each burger with a lamb patty, a spoonful of tzatziki, a sprinkle of crumbled feta, a layer of caramelized onions, and a drizzle of balsamic glaze. Top with the bun and serve.
How do I store leftover burgers?
Store any leftover patties in the fridge for up to 3 days or freeze for later.
Do you have more burger recipes?
The Juiciest Chicken Burgers with Sweet Potato Wedges
The Best Smash Burger Recipe
The Perfect Cheeseburger
Burger Wraps
Couscous Veggie Patties
Watch the Video:
Greek Lamb Burgers with Feta and Tzatziki
These juicy Greek-style lamb burgers are seasoned with herbs, garlic, and spices, mixed with grated bell pepper and feta cheese for extra flavor. Topped with caramelized onions, more feta, balsamic glaze, and creamy tzatziki — they taste like gyro burgers in a bun!
Ingredients
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2 pounds ground lamb
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1 teaspoon salt
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Black pepper, to taste
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1 teaspoon ground cumin
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1 and 1/2 teaspoons ground coriander
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1/2 teaspoon finely chopped fresh rosemary or 1 teaspoon dried oregano
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1/2 teaspoon dried mint
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1 green bell pepper, grated
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2 to 3 garlic cloves, grated
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1/3 cup crumbled feta cheese (plus more for garnish)
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Burger buns, for serving
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Tzatziki, for serving
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Balsamic glaze, for serving
For the Caramelized Onions
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1 to 2 onions, thinly sliced
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Olive oil
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Pinch of salt and sugar
Instructions
Prepare the caramelized onions first: Heat a drizzle of olive oil in a skillet over medium heat. Add the sliced onions, a pinch of salt and sugar, and cook until golden and soft, stirring occasionally, about 15–20 minutes.
In a large bowl, combine the ground lamb, salt, pepper, cumin, coriander, rosemary or oregano, dried mint, grated bell pepper, garlic, and feta cheese. Mix just until combined.
Form the mixture into 6 equal patties and flatten them slightly. Place on a parchment-lined tray.
Heat a cast iron skillet over medium-high heat. Cook the burgers in batches, about 5 minutes per side, or until fully cooked and the internal temperature reaches 160°F.
Warm the burger buns. Assemble each burger with a lamb patty, a spoonful of tzatziki, a sprinkle of crumbled feta, a layer of caramelized onions, and a drizzle of balsamic glaze. Top with the bun and serve.
Notes
Grating the bell pepper helps it melt into the meat for juicy, flavorful burgers.
Use high-quality feta for best flavor.
The burgers can be grilled instead of pan-seared, if preferred.
Store any leftover patties in the fridge for up to 3 days or freeze for later.
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