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Close up of the Spiced Lamb Burger topped with a Celery, Cucumber & Fennel Slaw. Recipe details at

Spiced Lamb Burger with Fennel Cucumber & Celery Slaw

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5 from 7 reviews

  • Author: Carlos Leo
  • Total Time: 30 minutes
  • Yield: 4 1x


This Spiced Lamb Burger is mouthwatering and heavily seasoned with all your favorite Mediterranean spices. It is accompanied by a Fennel Cucumber & Celery Slaw. For the condiment, instead of ketchup or mayonnaise, use a combination of Greek yogurt and sweet red pepper & graviera cheese spread.


Units Scale

Lamb Patties:

  • 1 lb. ground lamb
  • 1/2 teaspoon pestle-crushed smoked chili flakes
  • 2 teaspoons oregano
  • 1 teaspoon cumin
  • 1+1/2 teaspoons Pure Sea Salt
  • 1 teaspoon ground coriander
  • 1/4 teaspoon black pepper
  • 1 lemon's zest
  • 4 lightly toasted hamburger buns (kaiser rolls, ciabatta rolls, or Baguette Style Burger Buns),

 The Bun Spread


Making the Spread:

  1. Mix together equal parts plain Greek yogurt, and Sweet Red Pepper & Graviera Cheese Spread. See notes for alternative sauce.

Making the Burger Patties:

  1. Combine the spices in a small bowl: cumin, oregano, ground coriander, crushed smoked chili flakes, lemon zest, pepper, and salt.
  2. Add in a large bowl, the ground lamb and the Mediterranean spice mix. Gently combine.
  3. Form four 4oz patties each around 3/4” thick and 4” round. Press a dimple in the center to prevent the patties from getting taller. Put the patties uncovered in the refrigerator for about 30 minutes.
  4. Heat the electric grill at medium-high heat (400F) then reduce to 350F. You can use the flat or grill side. I prefer to use the flat surface.
  5. Cook lamb patties until browned, 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 160F degrees.
  6. Transfer patties to a plate and let rest 10 minutes.

To Assemble:

  1. Generously spread the graviera cheese spread mixture on both buns and build each burger first with the lamb patty, followed by the slaw and top with the other bun.


Leaving the patties uncovered in the refrigerator will help to dry the outside and will create a better seal.

The meat will push up in the center as the patties cooks. Making a little dimple in the middle of each patty helps the burgers hold their flat shape and cook evenly.

Lamb is better to eat medium-rare. Don’t overcook.

Alternative sauce: Roasted red pepper + gruyere cheese + olive oil. Taste and add salt and pepper if need it. Add all the ingredients in the food processor for a chunky but smooth texture. Gruyere cheese and Graviera have similar flavor profiles.

Cut all your vegetables before you make the lamb patties and keep them in a bowl without adding the seasoning. Season after your patties are ready.

Nutritional information below is for the burger only (uncooked). You will have left over slaw and sauce.

  • Prep Time: 20
  • Cook Time: 10
  • Category: Lunch, burger
  • Method: Grilling
  • Cuisine: Mediterranean
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