These juicy Lamb Burgers are simple to prepare on the grill or stovetop and are finished with a vibrant pesto whipped feta. Ready in about 30 minutes, this Mediterranean-inspired dish is ideal for warm-weather grilling or a cozy burger night at home.
Why you’ll love this recipe!
Bold flavor, minimal fuss – Ground lamb brings rich, savory notes on its own, so the patties are seasoned simply to let that flavor shine.
No grill required – While they’re excellent on the grill, these burgers also sear beautifully on a cast-iron skillet.
The pesto whipped feta – Creamy, herby, and bright, this topping pulls the Mediterranean flavors together and is irresistible on everything.
Table of Contents
- Why you’ll love this recipe!
- Lamb Burger Ingredients
- How to Make Lamb Burgers with Feta
- Erin’s Tips and Tricks
- No Grill? No Problem.
- Lamb Burger FAQs
- Storage
- More Burger Recipes
- Lamb Burgers with Pesto Whipped Feta Recipe
Lamb is one of my favorite ground meats — its savory, slightly grassy character is perfect for burgers. These patties are seasoned sparingly with garlic, salt, and pepper so the lamb’s natural taste remains front and center. Cook them on a grill for smoky char or in a hot cast-iron skillet for a perfectly seared crust.
The star topping is the pesto whipped feta: herbaceous basil and spinach blended with feta and cream cheese for a creamy, tangy spread that complements the richness of the lamb. It’s an easy way to add bright, Greek-inspired flavor to each bite.
This recipe has officially made it into our regular rotation (this is the second time I am making it this month)!
– Nancy
Lamb Burger Ingredients
Ground lamb – Use an 80/20 lean-to-fat ratio for juicy, flavorful patties.
Feta cheese – Crumble feta from a block packaged in brine for creamier, more flavorful results than pre-crumbled varieties.
Pesto – Make a quick basil pesto with fresh basil, spinach (or arugula), garlic, and good olive oil before combining it with the feta. Homemade pesto yields the most pronounced flavor when mixed into the whipped feta.
See the recipe card below for the full ingredient list and quantities.
Variations
- Alternative bases – Serve the lamb burgers on warm pita, ciabatta, or wrapped in lettuce for a low-carb option. They’re also delicious served over mixed greens.
- Topping ideas – Keep toppings light and Greek-inspired: baby arugula, pickled red onions, and chopped Kalamata olives are all excellent choices.
- Other spreads – Swap the pesto whipped feta for black pepper whipped feta or homemade tzatziki for a different flavor profile.
- Different pesto – Try kale pesto, red pepper pesto, or sun‑dried tomato pesto for a twist.
How to Make Lamb Burgers with Feta
Step 1: Shape the patties. Gently combine ground lamb, minced garlic, salt, and pepper in a bowl using your hands. Form the mixture into five patties and press a shallow well in the center of each with your thumb so they cook evenly.
Step 2: Cook the patties. Grill or pan-sear the patties for about 4 to 5 minutes per side, or until cooked to your desired doneness.
Step 3: Make the pesto. Pulse basil, spinach (or arugula), garlic, and olive oil in a food processor until finely chopped and combined.
Step 4: Finish the whipped feta. Add crumbled feta, softened cream cheese, and a splash of milk to the food processor with the pesto. Process until smooth and well combined. If your processor struggles, transfer the mixture to a bowl and stir by hand to finish.
Step 5: Assemble and serve. Place a cooked lamb patty on a bun or chosen base and top with a generous spoonful of pesto whipped feta and any additional toppings you like. Enjoy.
Erin’s Tips and Tricks
- Handle the meat gently. Overworking the mixture can make burgers dense and dry. Form patties lightly so they stay tender.
- Create a center indent. Press a shallow well into each patty with your thumb to prevent the burgers from puffing up as they cook.
- Don’t press while cooking. Avoid pressing the patties with a spatula — that squeezes out flavorful juices.
- Manage grill flare-ups. If fat causes flames, move the burgers to a cooler area of the grill until flames subside.
My Pro Tip
No Grill? No Problem.
If you don’t have a grill, pan-sear the patties in a cast-iron skillet over medium-high heat for about 4–5 minutes per side. Alternatively, bake on a lined sheet at 400°F for 12–15 minutes, flipping halfway through.
Lamb Burger FAQs
The most reliable method is a meat thermometer. Aim to remove the burgers from heat at an internal temperature of about 150–155°F; they will rise to the recommended 160°F as they rest.
Light, flavorful sides complement these Greek-style burgers well. Try grilled zucchini, a tomato and burrata salad, or fries topped with feta, roasted garlic, and herbs with a squeeze of lemon.
Storage
Make ahead: Shape raw patties, separate with parchment, and freeze in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
Refrigerator: Store cooled, cooked burgers in an airtight container for 3–4 days. Keep the whipped feta in a separate airtight container for 3–4 days.
Freezer: Cooked patties freeze well for 2–3 months; thaw in the refrigerator before reheating.
Reheating: Reheat patties gently in a covered skillet over medium-low heat with a splash of water for 2–3 minutes per side to retain juiciness.
More Burger Recipes
Grilled Bison Burgers
Air Fryer Turkey Burgers
Pan-Seared Salmon Burgers
BBQ Chicken Burgers
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Lamb Burgers with Pesto Whipped Feta
Ingredients
for the burgers:
- 1 lb. ground lamb
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
for the whipped feta:
- 4 oz. feta cheese, softened
- 1/4 cup plain cream cheese
- 2 tbsp milk, any kind
- 1 cup fresh basil leaves
- 1 cup spinach, or arugula
- 1 garlic clove
- 1/4 cup olive oil
Instructions
- For the burgers: add lamb, garlic, salt, and pepper to a bowl and mix gently with your hands. Form into five patties and press a shallow indent in the center of each to help them cook evenly.
- Heat a grill or skillet, then cook the burgers about 4–5 minutes per side, or until done to your liking.
- For the whipped feta: pulse basil, spinach or arugula, garlic, and olive oil in a food processor until combined. Add feta, cream cheese, and milk and pulse until smooth. If needed, transfer to a bowl and stir to finish.
- Assemble: place burgers on buns or your chosen base and top with a spoonful of pesto whipped feta.
- Enjoy!
Notes
Homemade pesto is recommended — store-bought pesto can be too mild when mixed into the whipped feta.
Calories are an estimate per burger with approximately 2 tbsp of whipped feta on top.
Nutrition
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