Grilled Lamb Burgers with Feta and Cucumber
Lamb burgers seasoned with garlic, mint, and oregano, grilled until charred and served in butter lettuce with smashed feta, tomato, and pickled cucumber.
Why you'll love Grilled Lamb Burgers with Feta and Cucumber
June is grilling season, and lamb is made for the grill. Its fat renders and drips onto the heat and chars the outside, and the meat itself carries a deep, slightly wild flavor that stands up to garlic, mint, and dried oregano. These burgers are seasoned the way a Greek taverna seasons its lamb, then piled into butter lettuce with salty smashed feta, a slice of ripe tomato, and cucumbers quick-pickled while the grill heats.
The secret to a juicy burger is to handle the meat as little as possible. The lamb is mixed with grated onion, squeezed dry first so the patties hold together, and the spices just until they are evenly spread, about 30 seconds of work. Kneading longer binds the proteins into a tight, springy patty, and a light hand keeps it tender. A thumbprint pressed into the middle of each patty keeps it flat as it shrinks on the grill.
The toppings do the work of the bun and the condiments. The feta, smashed with olive oil, lemon, and garlic into a thick spread, brings creaminess and salt, and the cucumbers bring a sharp, cold crunch that cuts through the richness of the lamb.
Quick overview: This Grilled Lamb Burgers with Feta and Cucumber takes 25 min of hands-on time and about 50 min in all and makes 4 servings, each 1 burger with lettuce, tomato, feta, and cucumbers. You'll need a grill or grill pan.
Ingredients
- 1 English cucumber, very thinly sliced
- 1 small red onion, half grated on the large holes of a box grater and half very thinly sliced
- 3 tbsp apple cider vinegar
- 1 tsp fine sea salt, divided
- 2 tbsp chopped fresh dill
- 1 1/2 lb ground lamb
- 3 cloves garlic, finely grated, divided
- 1/4 cup chopped fresh mint, divided
- 2 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp finely grated lemon zest
- 1/2 tsp freshly ground black pepper
- 4 oz block feta in brine, drained
- 3 tbsp extra-virgin olive oil, divided, plus more for the grates
- 1 tbsp fresh lemon juice
- 2 ripe medium tomatoes, sliced
- 1 large head butter lettuce, leaves separated
Instructions
- Pickle the cucumbers: In a bowl, toss the cucumber and sliced red onion with the vinegar, 1/4 teaspoon of the salt, and the dill. Let them sit while you make the burgers, tossing once or twice. The salt and vinegar draw water out of the cucumber and season it all the way through, so the slices turn crisp, sharp, and bright in about 20 minutes.
- Squeeze the onion: Put the grated onion in a clean kitchen towel and wring out as much juice as you can over the sink. Grated onion seasons the meat evenly, and squeezing it keeps its water from loosening the patties on the grill.
- Mix the burgers: In a large bowl, combine the lamb, grated onion, two of the garlic cloves, half the mint, the oregano, cumin, lemon zest, pepper, and 1/2 teaspoon of the salt. Mix with your fingertips for about 30 seconds, just until the seasonings are evenly spread. Stop there, because working ground meat longer binds it into a dense, springy patty.
- Shape and chill: Divide the mixture into four portions and shape each into a patty about 3/4 inch thick and a little wider than you want the finished burger. Press a shallow dimple into the center of each with your thumb, since the edges shrink faster than the middle and the dimple keeps the burger flat. Refrigerate on a plate for 15 minutes so the fat firms and the patties hold their shape.
- Smash the feta: Crumble the feta into a small bowl and mash it with a fork along with 2 tablespoons of the olive oil, the lemon juice, the remaining garlic, and 1 to 2 teaspoons of water, until it is thick and creamy with a few small pieces left.
- Grill the burgers: Heat a grill or grill pan to medium-high and oil the grates. Brush the patties with the remaining olive oil and grill for 4 to 5 minutes a side, turning once, until charred on the outside and 160°F (71°C) in the center. Lamb fat drips and flares, so move a burger to a cooler spot if the flames jump, and leave the patties alone between turns so they char rather than stick.
- Rest and build: Let the burgers rest for 3 minutes while you lay a few lettuce leaves on each plate. Set a burger on the lettuce, top it with tomato slices and the remaining 1/4 teaspoon of salt, a spoonful of the feta, and a pile of the pickled cucumbers and onion, then scatter the rest of the mint over the top. Wrap the lettuce around the burger to eat by hand, or use a knife and fork.
Storage and leftovers
Refrigerate cooked burgers in a sealed container for up to 3 days. Reheat them on a grill pan or in a covered skillet over medium heat until hot through, or eat them cold over the lettuce. The smashed feta keeps for up to 4 days, and the pickled cucumbers for up to 3 days, softening a little each day.
Uncooked patties freeze well for up to 3 months, stacked with parchment between them in a sealed bag. Thaw them overnight in the refrigerator and grill as written.
Variations
- Feta in the middle: Press a tablespoon of crumbled feta into the center of each patty, fold the meat over it, and reshape. Grill to 160°F (71°C) as written.
- Aleppo heat: Mix 1 teaspoon of Aleppo pepper into the lamb for a mild, fruity warmth.
- Grilled zucchini: Grill 2 zucchini, cut into long planks and brushed with olive oil, alongside the burgers for 3 to 4 minutes a side.
- With olives: Scatter a handful of chopped Kalamata olives over the feta.
Notes and tips
- Use a thermometer: Ground meat is done at 160°F (71°C). Grinding moves surface bacteria all the way through the meat, so a burger is cooked to the center even when a whole lamb chop stays pink.
- Leave them be: Press down on a burger with a spatula and its juices end up in the fire. Turn each one once and let it cook.
- Buy feta in brine: A block of feta kept in its brine is creamier and less salty than pre-crumbled feta, and it smashes into a smoother spread.
- Pick the lettuce: Butter lettuce has wide, soft, cupped leaves that fold around a burger without cracking. Romaine hearts work too.
Nutrition and mindful eating
- Lamb brings protein along with iron, zinc, and vitamin B12, and its own fat keeps the burgers juicy on the grill.
- Feta and olive oil add more real fat and a salty, tangy richness, so a lettuce-wrapped burger feels every bit as satisfying as one on a bun.
- Cucumbers, tomato, and lettuce are mostly water and fiber, which give the plate volume, crunch, and freshness.
- Vinegar in the pickled cucumbers brings a sharp contrast that keeps each bite of rich lamb tasting bright.
- As you eat, notice the char on the lamb against the cold, sharp cucumbers and the creamy feta, and check in mid-afternoon: a burger built on protein and fat like this should carry you at least 3 to 4 hours, with your energy even and no slump.
Frequently asked questions
Have a question about this Grilled Lamb Burgers with Feta and Cucumber? Start here, with the questions people ask most.
Can I cook these indoors?
Yes. Use a cast iron skillet over medium-high heat with a film of olive oil and cook them for 4 to 5 minutes a side, until they reach 160°F (71°C).
Why do lamb burgers cook to 160°F when lamb chops can be pink?
Bacteria live on the surface of meat. Searing a chop takes care of them, but grinding mixes the surface into the center, so ground lamb needs to reach 160°F (71°C) all the way through.
Can I use ground beef?
Yes. Use ground beef with some fat in it, such as 80 to 85 percent, so the burgers stay juicy, and season it the same way.
Can I make them ahead?
Mix and shape the patties up to a day ahead and keep them covered in the refrigerator. The feta and the pickled cucumbers can be made a day ahead too, so lunch is 10 minutes on the grill.
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