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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

  • Author: Carlos Leo
  • Prep Time: 20
  • Cook Time: 10
  • 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.



Lamb Patties:

  • 1 lb. ground lamb
  • 1/2 teaSpoon smoked chili flakes, crushed with pestle
  • 2 teaSpoons oregano
  • 1 teaSpoon cumin
  • 1+1/2 teaSpoons Pure Sea Salt which you can find in our online shop
  • 1 teaSpoon ground coriander
  • 1/4 teaSpoon black pepper
  • Lemon zest from one lemon
  • 4 hamburger buns (kaiser rolls, ciabatta rolls, or Baguette Style Burger Buns), lightly toasted

 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. In a small bowl, combine the spices: cumin, oregano, ground coriander, crushed smoked chili flakes, lemon zest, pepper, and salt.
  2. In a large bowl, add 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.
  • Category: Lunch, burger
  • Method: Grilling
  • Cuisine: Mediterranean

Keywords: Summer recipe, burger, Mediterranean food, Greek Food, Lamb Recipe

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