Greek Lamb Burger
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Additional Time
1 d
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Servings
8 people
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Calories
812 kcal
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Course
Main Course
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Cuisine
Mediterranean, Greek
Greek Lamb Burger
Description
The Greek Lamb Burger recipe starts by mixing ground lamb with seasonings including coriander, cumin, nutmeg, chili flakes, oregano, sumac, salt, minced onion, garlic, breadcrumbs, milk, and fresh parsley and spearmint. The mixture should rest refrigerated for several hours to develop flavor. Patties are formed using about two tablespoons of the mixture each, yielding 14-16 burgers.
Burgers are brushed with a mixture of olive oil, minced rosemary, and garlic before grilling or cooking in a hot pan, taking care not to press down on them to retain juices. Cooking to medium well (160°F internal temperature) is recommended for preferred doneness. After cooking, resting the patties allows juices to redistribute for a tender result.
A tahini sauce made with tahini paste, lemon juice, water, garlic, olive oil, and salt provides a creamy, tangy accompaniment. The side of buttery orzo pasta rounds out the meal. The dish pairs well with fresh garnishes like olives, sweet cherry tomatoes, lemon wedges, and fresh herbs for brightness and contrast.
This recipe provides a flavorful option for fans of Mediterranean cuisine, combining aromatic spices with creamy sauce and pasta sides for a complete serving.
Ingredients
- 2 lb lamb ground
- ⅓ cup extra virgin olive oil
- 2 teaspoons ground coriander
- 1 teaspoon cumin ground
- 1 teaspoon ground nutmeg
- ½ teaspoon chili flakes
- 2 teaspoon oregano dried
- 2 teaspoons sumac
- 2 teaspoons salt sea salt
- 1 onion minced
- 3 garlic minced, cloves
- ⅔ cup breadcrumbs
- ⅓ cup milk whole
- 2 tablespoons flat-leaf parsley finely chopped
- 2 tablespoons spearmint finely chopped, leaves
For brushing the burgers
- ⅓ cup extra virgin olive oil
- 1½ teaspoon rosemary leaves minced
- 1½ garlic minced, clove
For the sauce
- ½ cup tahini
- 3 tablespoons lemon juice
- ½ cup water
- 1 garlic crushed, clove
- 2 tablespoons extra virgin olive oil
- salt sea salt
For the orzo
- 2 cups orzo pasta
- 1 tablespoon butter
- salt sea salt
- black pepper freshly ground
For serving
- olive
- sweet cherry tomatoes
- 1 lemon cut in wedges
- flat-leaf parsley for garnish. Optional
- spearmint for garnish. Optional, leaves
- extra virgin olive oil
Instructions
Mix the burgers
- In a bowl, mix the ground lamb with all the ingredients. Cover the bowl with cling film and refrigerate for 24 hours or at least 2-3 hours.
- Take about two full tablespoons of the ground lamb mixture for each burger.This recipe yields about 14 to 16 patties.
Prepare the grill
Cook the burgers
- Brush the burgers with the olive oil garlic rosemary mix.Then, place them on the grill. Turn burgers only once.For medium-well burgers, cook halfway through for 4.5 minutes on one side and then flip. Please check recipe notesDo not press down on your burgers. Pressing on your meats squeezes out the juices, which can lead to a dry burger. Don't put a cover over the grill.
- Allow the burgers to rest for 5 minutes before serving.
Make the tahini sauce
- Add all the tahini sauce ingredients to a jar and shake it well. You might need to use an immersion blender to emulsify the tahini paste with the rest of the ingredients.
Make the orzo
- In a pot, melt the butter over medium-high heat. Add the orzo and saute for 3-4 minutes. Add 8 cups of water and cook until the orzo is fully cooked but retains a bite, about 15 minutes*. Drain the orzo, and return to the pot. *Check cooking instructions for cooking time.
Serving suggestion
- Make a quick tomato salad.Cut up some tomatoes and cucumber into small cubes, add some kalamata olives and tiny cubes of feta—season with sea salt and dried oregano. Add a tiny amount of red wine vinegar and a teaspoon or two of extra virgin olive oil. Mix and let sit for 15 minutes. ServeAdd two burgers in a bowl next to ⅔ cup of orzo. Drizzle burgers with lemon juice. Next, add a ⅔ cup of orzo and a couple of tablespoons of tomato salad. Drizzle all over tahini sauce. Enjoy!Best to serve while the burgers and orzo are warm.
Notes
- Cooking burgers in a cast iron skillet over medium-high heat provides excellent browning and control.
- The internal temperature for safe lamb burgers is 145°F; this recipe prefers medium well at 160°F for flavor and texture.
- Avoid pressing down on burgers during cooking to prevent drying out by squeezing juices out.
- Allow burgers to rest five minutes after cooking to keep them juicy.
- This recipe yields approximately 14-16 burgers, each about two tablespoons of meat.
- Nutrition information is calculated per two burgers plus accompanying orzo and sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 812 kcal
% Daily Value*
| Calories | 812kcal | 41% |
| Carbohydrates | 43g | 14% |
| Protein | 28g | 56% |
| Fat | 59g | 91% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 88mg | 29% |
| Sodium | 743mg | 31% |
| Potassium | 517mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 208IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 105mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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