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.
- 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
- 1/3 cup plain Greek yogurt
- 1/3 cup Sweet Red Pepper & Graviera Cheese Spread which you can find in our online shop
Making the Spread:
- Mix together equal parts plain Greek yogurt, and Sweet Red Pepper & Graviera Cheese Spread. See notes for alternative sauce.
Making the Burger Patties:
- In a small bowl, combine the spices: cumin, oregano, ground coriander, crushed smoked chili flakes, lemon zest, pepper, and salt.
- In a large bowl, add the ground lamb and the Mediterranean spice mix. Gently combine.
- 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.
- 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.
- Cook lamb patties until browned, 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 160F degrees.
- Transfer patties to a plate and let rest 10 minutes.
- 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