Lamb Burger Recipe (with Whipped Feta Tzatziki)

This lamb burger recipe is everything I want in a summer burger: juicy ground lamb, salty feta, fresh mint and dill, a little harissa heat, and the creamiest whipped feta tzatziki spread right over the top. These Greek lamb burgers feel special, but they’re not fussy, and they definitely don’t need to be saved for a big occasion.

Lamb was a regular part of our table growing up, so for me, this isn’t an “upgrade” from beef or something intimidating to try. It’s home. It’s familiar. And when you add feta right into the patty and pile it onto a toasted bun with pepperoncini, tomato, red onion, and that tangy whipped feta tzatziki, she’s perfect.

Maria Koutsogiannia

Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.

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These juicy grilled lamb burgers are seasoned with harissa, fresh mint, dill, and crumbled feta, then topped with a creamy whipped feta tzatziki made with Greek yogurt, cucumber, lemon, and more feta. The feta inside the burger softens as it cooks, while the sauce brings that cool, salty, herby finish that makes this lamb burger recipe so good.

Why You’ll Love This Lamb Burger Recipe

There are a lot of lamb burgers out there, but this one has all the little things that make every bite better.

Feta Two Ways

We’re not just sprinkling feta on top and calling it a day. Crumbled feta goes right into the lamb mixture, then more feta gets blended into the whipped tzatziki. It makes the burger salty, creamy, tangy, and so flavorful.

Harissa Heat With a Sweet Edge

The harissa gives these burgers a warm, smoky kick without making them too spicy. I also add a little maple syrup because it rounds everything out and balances the salty feta. It’s subtle, but it works.

Whipped Feta Tzatziki

This is the star. It’s not plain tzatziki, and it’s not just a feta sauce. It’s both in the best way. The feta gets blended with Greek yogurt until creamy, then the cucumber and dill are folded in so the texture stays fresh and not watery.

Grill or Skillet, Your Call

Make these on the grill when the weather is beautiful, or cook them in a cast iron skillet when you want that crispy sear indoors. Either way, they’re juicy, herby, and loaded with flavor.

What Makes This Lamb Burger Different

The best lamb burger recipe needs flavor all the way through, not just toppings. That’s why I mix the feta directly into the lamb. It won’t fully melt like mozzarella, but it softens and creates these salty, creamy pockets in every bite.

The harissa is also such a good move here. Most Greek lamb burgers rely on herbs, garlic, and maybe a little oregano, which I love, but I wanted more warmth. Harissa brings that smoky Mediterranean heat, and the maple syrup softens it just enough. She’s bold, but balanced.

And then there’s the onion. I grate it and squeeze out the extra liquid, which is exactly how my yiayia made meatballs and patties. You get onion flavor everywhere, but not big wet chunks that make the burgers fall apart. It’s the same idea behind traditional Greek meatballs, and it makes such a difference.

Craving more lamb? Try more recipes from my Greek Lamb Recipes guide.

Ingredient Notes

These lamb burgers are simple, but the ingredients really matter. Use the good feta, fresh herbs, and don’t skip the sauce.

For the Whipped Feta Tzatziki

Block Feta in Brine

Use a block of feta packed in brine if you can. It’s creamier, saltier, and blends so much better than dry pre-crumbled feta.

Greek Yogurt

A little full-fat Greek yogurt makes the sauce creamy and tangy without taking over. This is still a whipped feta moment first.

Persian Cucumber

Persian cucumber is perfect because it has fewer seeds and a thinner skin. Grate it, squeeze it well, and fold it in so the sauce stays thick and creamy.

Fresh Dill

Fresh dill gives the tzatziki that classic herby finish. It cuts through the richness of the feta and lamb beautifully.

For the Burgers

Ground Lamb

Use ground lamb with some fat in it. This is what keeps the burgers juicy and rich.

Yellow Onion, Grated and Squeezed

Grating the onion spreads the flavor through the whole burger. Squeezing it keeps the mixture from getting too wet.

Fresh Mint

Mint and lamb are meant for each other. It keeps the burger fresh and bright.

Harissa Paste

Harissa brings smoky heat and depth. If you can’t find it, use a little smoked paprika and cayenne instead.

Maple Syrup

You won’t taste sweetness. It just softens the heat and balances the salty feta.

Crumbled Feta

The feta inside the lamb burger makes every bite better. Use the same block feta you’re using for the whipped feta tzatziki.

Fresh Dill

Dill adds another layer of freshness and ties the burger back to the sauce.

For Serving

Pepperoncini Peppers

These are so good here. They add briny crunch and cut through the richness of the lamb and whipped feta.

Tomato and Red Onion Slices

Classic burger toppings that bring freshness, color, and crunch.

Toasted Burger Buns

Toast the buns on the grill so they can hold up to the juicy lamb and creamy sauce. The slight char adds an incredible smoky flavor.

Tips for the Best Lamb Burgers

Don’t Overmix the Meat

Mix just until everything is combined. If you work the lamb too much, the burgers can get dense and tough.

Make the Tzatziki First

The whipped feta tzatziki gets even better as it sits. It also firms up a little in the fridge, which makes it easier to spread.

Add a Thumbprint

A little indent in the center of each patty helps the burgers stay flat instead of puffing up.

Rest Before Assembling

Let the lamb burgers rest for a few minutes before building them. This keeps them juicy and gives you time to toast the buns.

Internal Temp Matters

Use an instant read thermometer so you don’t overcook them. Medium (140°F) is ideal for juicy lamb burgers. For medium-well, pull at 150°F; well-done at 165°F.

Variations and Substitutions

Protein Swap

Ground beef works, but you’ll lose some of that rich lamb flavor. If you’re new to lamb, try half lamb and half beef.

Bun Alternatives

Serve these in pita, lettuce wraps, or toasted English muffins. For a Greek-style burger night, use my fluffy Greek pita bread.

Adjust the Spice

Use less harissa and skip the chili flakes for a milder burger. Add more harissa if you like heat.

No Food Processor?

Mash the feta with yogurt, lemon, and olive oil with a fork or by hand. It won’t be as smooth, but it’ll still be delicious.

What to Serve With Lamb Burgers

Crispy Potatoes With Tzatziki

These are perfect with lamb burgers because they’re crispy, salty, and so good with extra sauce. Try my crispy potatoes.

Greek Orzo Salad

A bright Greek orzo salad keeps the meal fresh and light beside the rich lamb.

Simple Greek Salad

Tomatoes, cucumber, olives, feta, and oregano dressing are always a good idea here. Here’s how to make the perfect Greek salad.

How to Store and Reheat Lamb Burgers

Fridge

Store cooked patties without the buns or toppings in an airtight container for 3 to 4 days. Keep the whipped feta tzatziki separate in the fridge.

Freezer

Freeze uncooked patties on a parchment-lined baking sheet until solid, then transfer them to a freezer bag. They’ll keep well for up to 3 months.

Reheating

Warm the patties in a skillet or oven until heated through. Skip the microwave if you can because it steams the burger and softens the outside.

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Lamb Burger Recipe

Juicy lamb burgers seasoned with harissa, fresh mint, dill, and crumbled feta, then topped with creamy whipped feta tzatziki. Grill them in 15 minutes or cook in a cast iron skillet year-round.

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

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Course Main Course

Cuisine Greek-Inspired

Servings 4 burgers

Calories 675

Servings: 4 burgers

IngredientsInstructionsNutrition

Ingredients

For the whipped feta tzatziki –

• ▢ 1 cup crumbled feta cheese, from a block of feta cheese in brine
• ▢ 3 tbsp plain Greek yogurt
• ▢ 1 tbsp lemon juice
• ▢ 1 tbsp olive oil
• ▢ 1 persian cucumber, peeled, grated and squeezed to remove any excess liquid
• ▢ 1 small garlic clove, grated
• ▢ ¼ tsp kosher salt plus more to taste
• ▢ Pinch of ground pepper plus more to taste
• ▢ 2 tbsp fresh chopped dill

For the burgers –

• ▢ 450 g 1 lb ground lamb
• ▢ ½ large yellow onion, grated and squeezed to remove any excess liquid
• ▢ 2 garlic cloves, grated
• ▢ 1 tsp kosher salt
• ▢ ¼ tsp ground pepper
• ▢ ¼ cup fresh chopped mint
• ▢ 1 tbsp harissa paste
• ▢ ¼ tsp chili flakes
• ▢ 1 tsp maple syrup
• ▢ ¼ cup crumbled feta
• ▢ 2 tbsp fresh chopped dill

For serving –

• ▢ Slices of tomato
• ▢ Slices of red onion
• ▢ Sliced pepperoncini peppers
• ▢ 4 burger buns, toasted

Instructions 

Start Cooking

Make the whipped feta tzatziki –

1. Add the feta cheese, Greek yogurt, lemon juice and olive oil and to a food processor and pulse until smooth and light.
2. Transfer the whipped feta to a bowl and stir in the grated cucumber, grated garlic, kosher salt, ground pepper and fresh chopped dill. Stir together to combine. Taste and adjust seasoning with more salt and/or pepper if desired. Set in the fridge while you prepare the burgers.

Prepare the burgers –

1. In a medium bowl mix together the ground lamb, grated onion, grated garlic, salt, pepper, fresh chopped mint, harissa pasta, chili flakes, maple syrup, crumbled feta cheese and fresh chopped dill. Mix together with your hands thoroughly to combine.
2. Use your hands to shape the lamb mixture into 4 burger patties.
3. Heat the grill to medium-high heat. When the grill is hot, oil the grill well. Add the lamb burger patties and cook for 5 minutes. Flip, and cook for another 4-5 minutes or until your desired temperature is reached (medium, aim for 140°F; for medium-well, 150°F; and for well-done, 165°F).
4. Alternatively, if it’s not grilling weather, you can cook the burgers in a large cast iron skillet. Add 1 tsp olive oil to coat the cast iron skillet and heat to medium-high heat. When hot, add the lamb burger patties and cook for 5 minutes. Flip, and cook for another 4-5 minutes or until your desired temperature is reached (medium, aim for 140°F; for medium-well, 150°F; and for well-done, 165°F).
5. Once the burgers are cooked, let them rest for 5 minutes while you toast the buns on the grill (brush the buns with a bit of olive oil first before toasting).

Assemble the burgers –

1. Once the buns are toasted, assemble the burgers: Spread some whipped feta tzatziki on bottom of the bun and the top then layer the burger on the bottom bun followed by sliced tomato, red onion rounds, sliced pepperoncini and finishing with the top of the bun. Enjoy!

Notes

• If you don’t have time to make the whipped feta tzatziki, you can use tzatziki and some crumbled feta as toppings instead.
• Don’t want a bun? Use crunchy iceberg lettuce as a wrap instead.
• If you love lamb recipes. you’ll love these Greek Lamb Meatballs (Keftedes Arniou)

NutritionHide Nutrition

Serving: 1Calories: 675kcalCarbohydrates: 40.9gProtein: 33.8gFat: 42.4gSaturated Fat: 19.9gPolyunsaturated Fat: 3.4gMonounsaturated Fat: 16gCholesterol: 125.6mgSodium: 1167.5mgFiber: 2.8gSugar: 9.7g