Lamb Burgers

Sarah Mickey General

Lamb Burgers

Makes 4 Servings
  • Roasted Red Pepper Aioli:
  • 2 ea Whole Roasted Red Peppers
  • ¼ cup Greek Yogurt
  • ½ cup Mayonnaise
  • 2 Tbsp Parsley, Roughly chopped
  • 2 Tbsp Dill, Roughly Chopped
  • 3 Tbsp Fresh Lemon Juice
  • ½ tsp Ground Cumin
  • To Taste Salt & Pepper
  • Burgers:
  • 4ea Grass Fed Lamb Burger Patties
  • 4 ea Hamburger Buns
  • 1 tbsp Feta Cheese
  • ¼ cup Red Onion, Sliced
  • As Needed Arugula
  • Greek Quick Pickles:
  • 16 ea Cucumber Slices
  • 1 tsp Dried Oregano
  • 1 tsp Fresh Dill, minced
  • 2 tsp White Vinegar
  • ¼ tsp Cayenne
  • 1 tsp Salt
  • ½ tsp Sugar
  • ¼ tsp Fresh Ground Black Pepper


  • Roasted Red Pepper Aioli

Combine all ingredients in a food processor and blend until smooth and well mixed.

  • Burgers

Start a grill to medium heat.

Season burgers generously with salt and pepper.

Place burgers onto grill and cook until medium, about 6 minutes per side.

With about two minutes remaining in cooking, top each burger with the feta cheese and place buns on the grill, cut side down. Close the lid on the grill and allow cheese to melt and buns to toast.

Assemble burger by smearing aioli on both sides of the buns, then the quick pickles on the bottom, then the burger, and topping that with red onion and arugula.

  • Greek Quick Pickles

Combine all ingreients except cucumbers and dill in a small pot over high heat and bring to a boil to dissolve sugar and salt. Allow to cool and pour over cucumbers and dill. Allow to sit for at least two hours or overnight.