The Best Mediterranean Lamb Burgers

These Minted Lamb Burgers will be your favorite way to use ground lamb stuffed with peppers, feta cheese, herbs and citrus zest! Fire up your grill and make this 20-minute meal with amazing Mediterranean flavor. 

The Best Mediterranean Lamb Burgers


INGREDIENTS + SUBSTITUTIONS FOR MEDITERRANEAN BURGERS

These minted lamb burgers are juicy and flavorful. Just a handful of fresh ingredients creates a burger with so much flavor, you may never want ground beef burgers again!

Of course, if lamb isn’t your thing, you can substitute ground chicken or beef and the meal will still taste amazing!

The warm feta cheese adds wonderful creaminess and salt to the ground lamb, without being overbearing.

A punch of spicy heat from red jalapeño compliments the tart lemon zest perfectly. The fresh mint, basil and parsley all come together with the ground lamb for an incredible Mediterranean burger.

If you can’t find red jalapeno, any small red chili pepper you like will work, or use green jalapeno. If you want to keep the spicy heat out completely, you can make the burgers without any peppers.

Ingredients

  • 1 lb ground lamb (See Note 1)
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 cup flat leaf parsley (loosely filled)
  • 10 fresh mint leaves (1-2 inch)
  • 6 fresh basil leaves (4-5 inch)
  • 1 red jalapeño pepper (Fresno or jalapeño)
  • 4 garlic cloves
  • 1 lemon
  • 1 cup feta cheese crumbles

Instructions

  1. Using gloves (optional), cut red jalapeño pepper stem off and remove the seeds and set aside (See Note 2). In a medium sized bowl add the ground lamb (or beef) and the salt, pepper and oregano. Mix to combine.
  2. Place herbs, jalapeño pepper, garlic cloves and two to three 2-inch pieces of lemon zest (I used my vegetable peeler to strip off) in food processor. Pulse several times to break down and add to the seasoned ground lamb.
  3. To the mixing bowl add the feta cheese crumbles and gently work the ingredients together to mix thoroughly. Do not over mix and compress. Divide the lamb mixture into four portions and gently form into four patties. Set aside.
  4. Prep the grill to around 450°F and then clean and oil it so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered, then back over for 1 minute more. I removed them from the grill and allowed them to rest for 10 minutes. Should be medium.
  5. Serve with Taboulleh salad and top with Tzatziki sauce if desired.

Notes

  • Feel free to substitute ground beef (80/20 blend) for the ground lamb.
  • I kept the white membrane for a little more heat intact and coarse cut it into several pieces.

Source: keviniscooking.com

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