Ingredients:

  • 1.5 lbs (680g) ground lamb (80/20 blend)
  • 1/2 cup (50g) finely chopped red onion
  • 2 cloves garlic, minced
  • 1/4 cup (15g) chopped fresh parsley
  • 1/4 cup (15g) chopped fresh mint
  • 2 tablespoons (30ml) olive oil, plus more for grilling
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 oz (113g) feta cheese, crumbled
  • 2 tablespoons (30ml) plain Greek yogurt
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon milk or cream
  • 4 burger buns (brioche, ciabatta, or your favorite)
  • Sliced tomatoes (optional)
  • Cucumber (optional)
  • Red onion (optional)
  • Lettuce leaves (optional)

Instructions:

  1. In a food processor, combine feta, Greek yogurt, olive oil, and lemon zest. Process until smooth and creamy, adding milk one tablespoon at a time until desired consistency is reached. Set aside.
  2. In a large bowl, gently combine ground lamb, red onion, garlic, parsley, mint, olive oil, lemon juice, oregano, cumin, salt, and pepper. Do not overmix!
  3. Divide the lamb mixture into 4 equal portions and gently form into patties, about 3/4-inch thick. Press a slight indentation in the center of each patty to prevent them from bulging during cooking.
  4. Cover the patties with plastic wrap and refrigerate for at least 15 minutes to help them hold their shape during cooking.
  5. Preheat grill or grill pan to medium-high heat. Lightly brush the grill grates with olive oil. Grill the patties for 6-8 minutes per side, or until the internal temperature reaches 160°F (71°C) for medium.
  6. Lightly toast the burger buns on the grill or in a toaster (optional).
  7. Spread a generous amount of whipped feta on the bottom bun. Top with a lamb patty, followed by your desired toppings (tomato, cucumber, red onion, lettuce). Top with the top bun and serve immediately.