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Kefi Lamb Burger

Kefi Lamb Burger

Preheat the grill over medium-high heat. Coat the grill with olive oil.

Grill the onion until there are grill marks on both sides, about 3-5 minutes per side. Remove from the heat. Combine the lamb, shallot, scallion, garlic confit, parsley flakes, oregano, dill, and coriander in a large bowl. Season with salt and pepper, to taste, and mix well. Form a ½-inch-thick patty (do not overhandle the meat).

Brush the grill with more olive oil and grill to medium-rare, about 3 minutes per side. Meanwhile, combine the onion, arugula, olives, sun-dried tomato, feta, dill, mint, lemon juice, and olive oil in a bowl. Season with salt and pepper, to taste, and mix well to combine. Place the patty on the bun, top with the salad, and serve.

Lamb Burger

Think outside the burger and win grill night with these juicy lamb patties, special seasonings and Marzetti ® Classic Ranch Dressing.

Would you make this recipe?

I don't want to make this recipe because.

Would you make this recipe?

I don't want to make this recipe because.

Prep Time: 15 Minutes Cook Time: 10 Minutes

Stir to combine lamb, onion, parsley, coriander, cumin, cinnamon, olive oil, salt and pepper in a bowl.

Heat a grill pan or skillet. Lightly coat with oil. Cook patties about 4 minutes per side for medium.

Spread dressing on each side of hamburger roll.

Top with sliced cucumber, lamb burger, lettuce and onion.

3 ways to turn ground lamb into tender, flavorful burgers for grilling indoors and out

Lamb is more tender than beef or pork, and therefore has a tendency to char and burn quickly. You'll need to cook it over a lower heat than you usually would for beef burgers if you're cooking on the stove top, or over indirect heat if you're using an outdoor grill.

Lamb is packed with protein and is a healthy alternative to beef. The Mediterranean flavors in the seasonings and assorted toppings pairs well with it. Instead of regular buns, substitute pita bread or rosemary bread.

Some of my favorite accompaniments for any of these burgers are thinly sliced red onions, crumbled Feta cheese, finely chopped Kalamata olives, baby spinach, sliced tomatoes and sliced cucumbers.

I've included two quick and easy versions of tzatziki sauce, which is simply a combination of Greek yogurt, herbs and seasonings.

Pan-Grilled Lamb Burgers
Serves 6

2 pounds ground lamb
1 cup finely chopped baby spinach
1/2 cup crumbled feta cheese
1 tablespoon McCormick Mediterranean Seasoning Blend
A few grinds of black pepper

Lightly mix the ingredients together, divide into six portions and then gently shape into patties.

Heat a grill pan over medium-high heat. Add the patties, a few at a time and cook on each side, about 5 to 6 minutes, until the internal temperature is 160 degrees. I served on toasted whole wheat buns with tzatziki sauce.

Lamb in Pita Pockets
Think of these pita sandwiches as Greek Sloppy Joes. Light, fresh and healthy, these are a great alternative to work into the weeknight menu rotation.

1 tablespoon extra-virgin olive oil
1 1/2 pounds ground lamb
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/2 teaspoon finely chopped mint leaves
Salt and freshly ground black pepper
4 pita pockets

In a large skillet, the oil over medium heat. Add the lamb and, stirring occasionally, cook until lamb is no longer pink. Remove from the heat. Add the oregano, thyme, cinnamon and mint, and season to taste with salt and pepper.

Toast pita bread and fill with lamb mixture. Have plenty of the toppings mentioned above to fill up those pitas!

Grilled Lamb Burgers with Rosemary Bread
I served this version open-faced on grilled rosemary bread purchased at a local bakery. The density of the bread held up great against the burger and the toppings.

1 pound ground lamb
1 tablespoon minced fresh oregano
1 tablespoon minced fresh mint
2 teaspoons minced garlic
Salt and freshly ground pepper
Rosemary bread
Extra-virgin olive oil

Preheat a gas grill or prepare a charcoal grill.

Combine lamb with oregano, mint and garlic, and season with salt and pepper. Shape the mixture into four patties. Grill over indirect heat 5 minutes or so on each side to an internal temperature of 160 degrees F.

When the burgers are almost done, slice the rosemary bread into thick slices and coat with a thin layer of olive oil. Grill on both sides until browned. Place burgers on the grilled bread, top with tzatziki sauce, and add your favorite toppings.

Tzatziki Sauce Version 1

1 (5.3-ounce) container plain Greek yogurt
1 teaspoon McCormick Mediterranean seasoning blend
1 tablespoon honey
1/4 teaspoon lime zest
1/4 teaspoon chopped parsley
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder

Place all ingredients in a small bowl and stir to combine.

Tzatziki Sauce Version 2

8 ounces plain Greek yogurt
1/2 tablespoon minced fresh mint
1/2 tablespoon minced fresh oregano
Zest of 1 lemon
Juice of 1/2 lemon
1/2 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon ground allspice

In a small bowl, mix together all ingredients. Chill until ready to serve.


Step 1

Using a fork, mix lamb, onion, parsley, coriander, cumin, cinnamon, salt, pepper, and ¼ cup oil in a large bowl. Cover and chill at least 1 hour.

Step 2

Prepare grill for medium heat and oil grate. Working one at a time, open each pita pocket by cutting along seam, halfway around perimeter. Spoon filling into pitas, spreading to edges. Close, pressing on filling to seal.

Step 3

Grill pitas until filling is cooked through and bread is crisp, about 5 minutes per side.

Step 4

DO AHEAD: Filling can be made 8 hours ahead keep chilled. Pita breads can be stuffed 1 hour ahead cover and chill.

How would you rate Spiced Lamb Burger?

First made these in 2014 and just forgot about them and the revisit in 2021 was a huge hit. Made as written with minor change: only 2 pounds ground lamb and used the Stonefire brand naan instead of pita. The naan was fussy to cut into a pocket but carefully stuffing them with the chilled mixture worked just fine. Stayed in tact even with a few rips. Grilled on a plancha way easier than on a grate. Loved the juices soaking in amd crisping the naan. Served with tzatziki, lettuce, feta and tomato. So good.

I agree my brother! This should not be referred to as a burger because it is from the Middle Eastern and it is Arayes/Arayis (I've seen the second spelling at my favorite spot). It's a great recipe but requires a little common sense and experience. You gotta be focused on how strong the heat hits ɾm. My coal was assembled in the middle of the grill and my Arayis were placed around the coal/heat. Careful to not pack too much and turn as needed to avoid burning of pita. Wish I had a nice bold red to accompany with but I must abstain for Lent. Oy vey!!

It is unlike any burger you've ever had because it is not a burger - this is a recipe for lamb arayes which is a middle eastern dish. Please stop whitewashing recipes by giving them new names without any context or credit to their culture of origin!

This first time I made these, I did not use as much lamb and they were done quickly without burning. The second time, I packed the lamb in and did burn them a bit - UGH I also used Zaatar spice which gave it an added flavor. YUM - so delicious

This is so delicious - and the first time I did it, I watched over it so it did not get burnt, however this last time I did burn some. I also packed the pita thicker the second time so need to keep less lamb mixture so all is good.

Iɽ love to know how everyone cooked this because mine was charred and burnt within 3 minutes on my medium heat grill. Cooking them was a disaster. We had to move them to the oven to cook the lamb through the totally burnt pita for at least 10 minutes, then gingerly replace the super burnt side of the pita with a new one, then return the pita back to the grill for that "grilled" pita bread. Has anyone here actually successfully made these on the grill and got a grilled pita on the outside with cooked lamb on the inside? They tasted great but we wasted a lot of precious pita.

This recipe is delicious and flexible. I've added different herbs--cilantro, mint, dill, etc--that I've had in my fridge, and also cooked it in the broiler to great results (about 2 minutes a side, keeping an eye on things to make sure they don't get too charred). It's a lamb-forward, subtly spiced, delicious little pocket. Great with feta on the side or a quick yogurt sauce.

So fantastic! Family members that claim to not like lamb really enjoyed these. If anyone has defrosting tips to keep the pitas from falling apart on the grill, let me know.

this is the best thing I've made from Bon Appetit. So easy and delicious.

Kids went nuts for it and rightfully so! I've trained my carnivores right! Making it tonite!

This is one of my favorite BA recipes of all-time. I make it every summer -- the lamb fat seeps into the pita (in a GOOD way) so it gets extra tasty. Also, so easy. Love love love.

TO GRIND WITH A MEAT GRINDER: Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen. Transfer meat to a large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use.

TO GRIND WITH A FOOD PROCESSOR: Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen. Transfer meat to a large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use.

Transfer meat mixture to a large tray and divide into four piles. Press each pile into a patty about 1/2 an inch wider on all sides than your burger buns, pressing gently until they hold together, but taking care not to overwork them. Form a slight dimple in the center of each patty. Season the top sides will with salt and pepper. Flip patties using a thin flexible spatula and season second side well.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Transfer burgers to hot side of grill and cook, flipping frequently (if burgers are threatening to break or fall apart, reduce the frequency of flipping, even down to a single flip if necessary) and transferring to cooler side if flare-ups occur, until they register 125°F on an instant read thermometer for medium-rare, or 135°F for medium. Transfer to a large plate. And let rest for 2 to 3 minutes. Meanwhile, toast buns over grill.

Greek lamb burger recipe

Juicy grilled lamb burgers are full of fresh herbs and spices, onion and garlic, and tons of flavor. Serve them up with your favorite toppings (listing some suggestions below) and fries for the perfect summer burger recipe.

  • ground lamb
  • red onion
  • garlic
  • fresh parsley
  • fresh mint
  • dried oregano
  • salt and pepper
  • buns or lettuce wraps for servings
  • toppings of your choice!

First, start off my lighting your grill and let it come up to temperature. I used a charcoal grill for this as I love the flavor, but any kind of grill will work.

While the grill heats up, make the burgers. Add the lamb, onion, garlic, parsley, mint, oregano, and salt and pepper in a large bowl. Mix well to combine, but try not to overmix too much.

If you want, you can let this mixture marinate for an hour or more. It gives the burgers so much flavor but is not necessary (I did not do it).

Then form the meat into 4 equal-sized patties. Use your hands to form into a burger shape, with about an inch of thickness, and making a small indent in the middle. This will help them cook evenly and not puff up.

Grill over direct heat for 4-5 minutes per side, depending on how you like your burger cooked. While the burgers grill, prepare your toppings and sides. Once they are done, pile them up with your favorite toppings and sides and enjoy!

Substitutions for greek burgers

Here are few substitutions for lamb burgers. I highly suggest using fresh herbs as it gives these burgers so much flavor, but you can use dried if needed.

  • meat – lamb adds such great flavor to these burgers, but if you don’t have lamb or want something not as fatty, you can use whatever kind of ground meat you like. Chicken, beef, or turkey will all work well, but the flavor profile will change some. Ground chicken and ground turkey can be kind of wet, so you might need to add a binder if using those.
  • fresh parsley – you can substitute 2 1/2-3 tablespoons dried parsley for fresh
  • mint – you can substitute 1 teaspoon dried mint for fresh

Can you make lamb burgers on the stove?

Yes, lamb burgers can be made on the stove if you don’t have a grill. Heat a well-seasoned cast iron over medium heat, adding oil if needed. Cook burgers for 5-7 minutes per side, or until cooked to your liking.

Mini Lamb Burgers with Beetroot Salsa

No matter where you live, this lamb burger recipe is the perfect barbecue food to make and share with loved ones. It caters for a variety of dietary preferences and can be made to be dairy-free, gluten-free and nut-free — give the recipe a try now!

Prep time: 10 mins + 30 mins chilling time
Cook time: 15 mins
Total time: 25 mins + 30 mins chilling time
Serves: 8
Dietary Preferences: Dairy-free option, Gluten-free option, Nut-free


  • 500g (1 pound) lean minced (ground) lamb (or meat of your choice)
  • 1 tsp dried oregano
  • 1 tsp finely chopped fresh parsley
  • ¼ small brown onion, finely diced
  • 1 garlic clove, crushed
  • 1 large egg
  • 30g (1 oz) salt-reduced, low-fat feta cheese, crumbled (optional)
  • sea salt and ground black pepper, to taste
  • oil spray
  • 8 wholemeal slider buns or gluten-free slider buns
  • ½ avocado, mashed
  • 1 small handful baby spinach leaves
  • 80g (3 oz) cooked beetroot, chopped
  • ¼ lemon, juiced
  • 6 fresh mint leaves
  • ¼ small red onion, chopped
  • 1 tsp balsamic vinegar


  1. Place the minced meat, dried oregano, fresh parsley, onion, garlic, egg, and feta, if using, in a medium bowl and mix until just combined. Season with salt and pepper, if desired.
  2. Shape the lamb mixture into eight small evenly sized patties. Place on a plate, cover with plastic film and refrigerate for 30 minutes.
  3. Meanwhile, place the beetroot salsa ingredients in a food processor and pulse for 10 seconds or until combined. The salsa should still be a little chunky. Season with salt and pepper, if desired.
  4. Heat a non-stick fry pan over medium-high heat and lightly spray with oil spray. Add the patties and cook for 4-5 minutes, then carefully turn and cook for a further 4-5 minutes or until cooked to your liking.
  5. To serve the lamb sliders, cut the slider buns in half and toast lightly in a toaster or under a hot oven grill. On one half of each bun, layer the avocado mash, baby spinach, lamb patty and beetroot salsa. Top with the other half of each bun. Enjoy!

Cumin Lamb Burgers: Recipe Instructions

Crush into a coarse powder with a mortar & pestle or spice grinder. Set aside.

Combine about half of your spice mixture with the lamb, and form into 4 patties. Season both sides of each patty with salt.

Heat a grill or cast iron skillet over high heat until searing hot. Sear the lamb burgers until crisp on both sides, about 1-2 minutes per side.

Set aside on a plate to rest, and cover with foil.

Add the onion and peppers to the pan along with a little vegetable oil (if you used a cast iron skillet), and fry until caramelized. If you grilled your lamb burgers outdoors, just fry the onions and peppers in a separate pan. Sprinkle with half of the remaining spice mixture.

Combine the yogurt with the garlic and season with salt to taste. Stir in the rest of the spice mixture.

To assemble the lamb burgers, spread some of your yogurt mixture on the bottom of the bun..

And top with some diced cucumbers…

And more yogurt and fresh cilantro.

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  • 2/3 cup Greek yogurt
  • 1/2 English cucumber, seeds scooped out, skin peeled off, and cut into chunky half moons
  • 1/4 cup roughly chopped mint leaves
  • 1 bunch roughly chopped chives (about 1/3 cup), divided
  • 3 tablespoons roughly chopped fresh oregano (divided)
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 2 teaspoons fresh juice from 1 lemon
  • Kosher salt and freshly ground black pepper
  • 14 ounces ground lamb
  • A drizzle of olive oil
  • 2 warm pitas

Keto Burgers Recipe – Lamb and Halloumi – Juicy & Delicious

Keto Lamb & Halloumi Burgers

This Keto Lamb and Halloumi Burgers recipe is very easy to cook. It makes delicious juicy patties perfect for your next cookout!

Lamb is a great, high fat and flavorsome meat combined with halloumi cheese it makes a great mix. The combination keeps your keto burgers juicy and not dry.

Our low carb lamb and halloumi keto burgers recipe will bring the taste of the Mediterranean to your next barbecue. Try rolling them smaller for delicious keto meatballs.

Lamb and Halloumi Keto Burgers are a great meal option when homemade. It’s easy to avoid the high carb “fillers” that are used to bulk up pre-made and takeaway hamburgers. Ground meats are also a cheaper ingredient for those on a budget.

These lamb and halloumi keto hamburgers can be frozen raw and defrosted for a last-minute dinner.

This recipe makes 10 burgers. 1 serving is 1 burger topped with cucumber cream and has 1g net carbs.

Leftover Lamb burger patties can be stored in the fridge for up to 3 days, or frozen for up to 3 months. The cucumber cream can be stored in the fridge for up to 3 days, it is not suitable for freezing.