Lamb Burgers

These lamb burgers are made with grass-fed lamb from New Zealand. The flavor is earthy and rich. They are grilled with a salt and pepper and built on a buttery brioche bun with whipped feta, lettuce, tomato and grilled red onion.

I know people are starting to speak about fall this and fall that, but I am here to tell you that grilling time has its place in late-summer and early fall, too. These lamb burgers are perfect for this in between time.

They can be made on the grill OR in a pan—easy!

New Zealand Grass-Fed Lamb

Last December I was so lucky to visit New Zealand. It was such a stunning and beautiful country filled with the nicest people. I couldn’t have loved it more! I went there with Beef + Lamb New Zealand and spent the week visiting a few sheep and beef farms throughout the country.

In New Zealand, farmers work sustainably, hand in hand with nature, as they have done for generations. This results in grass-fed beef and lamb that is the most delicious, pure and naturally raised meat. The taste of the beef and lamb coming out of New Zealand is unrivaled; it’s leaner with the best texture.

How to Make Lamb Burgers

1. Making the whipped feta is 100% optional. You could always just smother on some aioli or mayonnaise and ketchup if you want. But I love the tartness it contributes to the delicious patty of grilled lamb. Add the feta and yogurt to a food processor and blend.
2. Add in the parsley, mint leaves and freshly ground pepper.
   Form the patties. I like to go on the thinner side because I feel like they shrink and plump up as they cook.
3. Preheat the grill. And place the lamb patties on the grates of the grill. Cook them on each side for about 3 to 4 minutes. Add the slices of cheese to the top of each of the patties and cover the grill until they’re melty.
4. Build the burgers by adding the whipped feta to both sides of the burger buns. And then add the sliced cucumbers, lettuce, lamb patty, red onion and tomato. Slice in half and serve with french fries.

Tips and Tricks 

1. You can make the whipped feta up to 5 days ahead and just store it in the fridge in an air-tight container.
2. Pepper Jack. It might seem like an odd pairing with the lamb and whipped feta but the touch of spice and flavor from the pepper jack is delicious! But feel free to use Swiss cheese, Gouda or fontina. Basically, you want a melty cheese.
3. You can keep the buns and burgers warm in a 200 degree F oven while you prep all of the other ingredients.

If you make this recipe, let me know on Instagram! 

(This post is sponsored by Beef + Lamb New Zealand. Thanks for supporting the sponsors that keep A Cozy Kitchen cozy.)

Looking for more recipes? Here are some favorites: 

• Smash Burgers
• Lamb Bolognese
• The Best Veggie Burger Recipe 
• Carne Asada Tacos
• Grilled Portobello Burgers 

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Print Recipe

Lamb Burgers

Author: Adrianna Adarme

These lamb burgers are made with grass-fed lamb from New Zealand. The flavoris earthy and rich. They are grilled with a salt and pepper and built on abuttery brioche bun with whipped feta, lettuce, tomato and grilled redonion. 

Course: Dinner

Cuisine: American

Keyword: 100% grass-fed lamb, lamb burgers

Prep Time: 15 minutes mins

Cook Time: 15 minutes mins

Total Time: 30 minutes mins

Serving Size: 4

Ingredients

Whipped Feta:

• 2.5 ounces Greek feta
• 4 ounces Greek yogurt
• 1 tablespoon minced Italian parsley
• 1 teaspoon minced mint leaves
• Freshly ground pepper

Burger Patties:

• 1 pound New Zealand grass-fed ground lamb separated into 4 patties
• 1 teaspoons kosher salt
• Freshly ground pepper

For Assembly:

• 4 brioche burgers buns
• 1 red onion peeled and sliced

Instructions

To Make the Whipped Feta:

• In a food processor, add the feta and yogurt. Blend until very smooth, about 1 to 2 minutes, scraping down the sides as needed. Add the minced parsley, mint leaves and a few rounds of freshly ground pepper. Give it a taste and adjust the seasoning to taste. Set aside in an airtight container.

To Cook the Burger Patties:

• Divide the 1 pound of ground lamb into 4 pieces. Form them into patties that are about 1/2-inch thick and 4-inches wide. Sprinkle both sides of the lamb patties with kosher salt and freshly ground pepper.
• Preheat your grill over medium-high heat for 10 minutes. When hot, grease the grates with neutral oil. Toast the buns for about 30 seconds, cut side down, until they’re golden brown Remove from the heat. Add the sliced onion to one side of the grill and cook.
• Add the patties to the grill and cook on each side for about 3 to 4 minutes. Add the cheese slices to the tops of the burgers and cover the grill for about 1 minute, just until the cheese is all melty. Remove the patties from the heat and allow them to rest for 5 minutes.

To Assemble the Burgers:

• Meanwhile, add the whipped feta to both halves of the buns. Add a few slices of cucumber, the lettuce, lamb patty, tomato and grilled onion. Repeat with the remaining burgers. Serve with fries and/or a salad.

Notes

Tips and Tricks 

1. You can make the whipped feta up to 5 days ahead and just store it in the fridge in an air-tight container. 
2. Pepper Jack. It might seem like an odd pairing with the lamb and whipped feta but the touch of spice and flavor from the pepper jack is delicious! But feel free to use Swiss cheese, Gouda or fontina. Basically, you want a melty cheese. 
3. You can keep the buns and burgers warm in a 200 degree F oven while you prep all of the other ingredients. 

Equipment: 

Chef's Knife | Kitchen Towels | Measuring Cups | Measuring Spoons | Food Processor | Food Scale |

 

Nutrition

Calories: 128kcal (6%) | Carbohydrates: 4g (1%) | Protein: 3g (6%) | Fat: 1g (2%) | Saturated Fat: 1g (6%) | Cholesterol: 1mg | Sodium: 593mg (26%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 2g (2%) | Vitamin C: 2mg (2%) | Calcium: 38mg (4%) | Iron: 1mg (6%)

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