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Lamb Burgers with Feta Sauce, Roasted Peppers, Cucumber Salad

Active Time: 20 minutes
Total Time: 20 minutes
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Why we love it:

The instructions are for cooking the burger patties inside but they would definitely love to meet your BBQ grill instead! We use jarred red peppers here because it’s quick and they do taste great, but since it’s summer, aka pepper season, level up: Pick up a whole red bell pepper and toss it on the BBQ until it’s charred all around. When it cools, rub off the blackened skin and tear or slice into pieces to top the burgers.


  • 114 pounds Ground Lamb
  • 1 teaspoon Kosher Salt (divided)
  • 1 teaspoon Dijon Mustard (divided)
  • 14 teaspoon Black Pepper (freshly cracked)
  • 2 teaspoons Paprika
  • 12 teaspoon Garlic Powder
  • 12 bunch Basil (leaves torn, divided)
  • 2 Tablespoons Red Wine Vinegar
  • 3 Tablespoons Extra Virgin Olive Oil (use a good one for this part)
  • 1 English Cucumber (washed and sliced in thin rounds)
  • 12 cup Kalamata Olives (pitted) (cut in half if you like)
  • 1 teaspoon Canola Oil
  • 6 ounces Feta Cheese (use a soft sheep’s feta or already crumbled)
  • 4 Tablespoons Plain Greek Yogurt (we prefer whole milk, but that’s up to you)
  • 2 Roasted Red Pepperss (from a jar, or more to taste)
  • 4 Brioche Hamburger Buns

Cooking Instructions

  • 1. PATTIES

    Tear the basil into pieces. You could chop it, but it’s less likely to turn brown if you tear it!

    Mix the lamb, 1 teaspoon salt, black pepper, 3/4 teaspoon dijon, garlic powder, paprika, and ¼ of the basil leaves in a large bowl. Using clean hands, gently mash and combine the ingredients evenly.

    Then divide the meat into 4 even balls and form those into ¾” thick patties.


    In a medium bowl, add the remaining ¼ teaspoon dijon mustard, red wine vinegar, and a ¼ teaspoon of salt. Whisk. Then drizzle in the 3 Tablespoons of Extra Virgin Olive Oil while whisking to combine. Slice the cucumbers thinly, on a mandoline if you have one, or with a knife, as evenly as you can. Add them directly to the bowl. Add the olives and about 1/2 of the torn basil. Carefully turn with a large spoon to coat all of the cucumbers.


    In a large saute pan heat 1 teaspoon canola oil over high heat. When hot and shimmery, turn to medium-high and add the patties. Cook for about 4 minutes on each side for medium done burgers.


    While the burgers are cooking, make the feta sauce. In a small bowl combine the feta, yogurt, and a small pinch of salt. Use a fork to mash the feta a bit and combine it evenly. Set aside for serving.


    If you’d like to, toast the buns and set one on each plate.

    Slice the red peppers or tear them into strips.

  • 6. PLATING

    When the burgers are done, top each bun with a patty. Spoon the feta sauce evenly over each, then layer on the roasted red peppers. Garnish with the remaining torn basil leaves. Replace the top of the bun. Serve cucumber salad on the side.

Check out our new features!


    Serve on a GF bun, or a lettuce wrap
    Omit the feta/yogurt sauce and instead use hummus, dijon, sriracha, or a dairy free sauce
    Use coconut, soy, almond or sheep’s milk yogurt and sheep’s feta. Or use straight fresh chevre to top the patties
  • PALEO :
    Increase lamb to 1 ½ pounds and serve in a lettuce wrap without the dairy sauce
  • LAMB:
    beef, chicken, or ground turkey

Prep Ahead & Use It Up

  1. You can make the patties ahead and keep them refrigerated for up to 3 days. Or freeze them!
  2. Make the feta sauce ahead and store for up to a week
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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