Lamb Burgers with Pesto Whipped Feta
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These juicy Lamb Burgers are easy to make on the grill or the stovetop and are topped with the most delicious pesto whipped feta. Ready in 30 minutes, this Mediterranean-inspired meal is perfect for grilling season or a cozy burger night in.
Why you’ll love this recipe!
Big flavor, low effort – Ground lamb is already an amazing protein, so I made the burgers with simple spices and aromatics to let the natural flavors speak for themselves.
No grill needed – I like to fire the lamb burgers on the grill during the summer, but they’re just as good cooked on a cast-iron skillet.
That pesto whipped feta – It’s seriously SO good. Feta and pesto are swirled into one of the best Greek-inspired burger toppings of all time. You’ll want to slather it on everything.
Table of Contents
Lamb is one of my favorite ground meats; I love to use it in a Mediterranean lamb bowl and for spicy lamb meatballs. But there’s nothing quite like letting its natural savory, almost grassy flavors shine in a juicy grilled burger.
These lamb burgers might be my favorite lamb recipe yet! I wanted the natural flavors in the ground lamb to shine, so I seasoned the homemade patties with just a little fresh garlic, salt, and pepper. They’re fun to fire on the grill but taste just as great when cooked in a cast-iron skillet.
But the pièce de résistance? That mouthwatering pesto whipped feta on top. Creamy, herbaceous, and bright, it ties all the Mediterranean flavors together beautifully. And not to mention, it’s my all-time favorite way to eat feta cheese.
This recipe has officially made it into our regular rotation (this is the second time I am making it this month)!
– Nancy
Lamb Burger Ingredients
Ground lamb – I go for an 80/20 lean-to-fat ratio. That extra fat is what keeps the burgers so juicy.
Feta cheese – I highly recommend crumbling a block of feta packaged in brine, as it’s creamier and more flavorful than the chalky pre-crumbled kind.
Pesto – I make a quick basil pesto with just fresh basil, spinach (or arugula), garlic, and high-quality olive oil before combining it with the feta. Try not to take shortcuts here. I tested this recipe with store-bought pesto and could barely taste it in the whipped feta.
This list is to provide further clarification on a few of the ingredients. See the recipe card below for the full ingredient list.
Variations
- Instead of burger buns – Serve the lamb burgers on warm pita bread or ciabatta. If you want a low-carb option, opt for lettuce wraps or serve the lamb feta burgers over a bed of mixed salad greens.
- Burger topping ideas – Fresh, Greek-inspired toppings are the way to go! I love these burgers with baby arugula, pickled red onions, or chopped Kalamata olives on top.
- Instead of whipped feta – Feel free to top the burgers with my black pepper whipped feta or homemade tzatziki.
- Change the pesto – You can make the pesto whipped feta with my kale pesto for extra greens, red pepper pesto to change the color, or sun-dried tomato pesto for extra Mediterranean goodness.
How to Make Lamb Burgers with Feta
Step 1: Shape the patties. Use your hands to gently mix the ground lamb, garlic, and seasonings in a bowl. Shape the mixture into 5 burger patties and use your thumb to press a shallow well into the center of each.
Step 2: Grill. Grill the lamb patties for 4 to 5 minutes per side.
Step 3: Make the pesto. Pulse the basil, spinach, garlic, and olive oil together in a food processor until the greens are finely chopped.
Step 4: Finish the whipped feta. Next, add the feta, cream cheese, and milk to the food processor with the pesto and process to combine.
Step 5: Assemble and serve. Place a grilled lamb burger on a burger bun and top each with a spoonful of pesto whipped feta, along with other Greek-inspired toppings you love. Enjoy!
Erin’s Tips and Tricks
- Don’t overwork the meat, or you’ll end up with dense, dry burgers. For the juiciest results, gently cup the meat in your hands to form a ball, then lightly press it down until the patty is about 3/4-inch thick.
- After shaping each burger patty, use your thumb to press a shallow indent into the center. This prevents the burgers from puffing up.
- Don’t press down on the burgers while they’re cooking! You’ll just squeeze out all of that flavorful fat.
- The fat in ground lamb can cause flare-ups on the grill. If this happens, simply slide the burger to a slightly cooler, indirect heat zone until the flames settle.
My Pro Tip
No Grill? No Problem.
If you don’t have access to an outdoor grill, you can pan-sear the patties on a cast-iron skillet over medium-high heat for the same amount of time (4 to 5 minutes per side). You can also bake the burgers on a lined baking sheet at 400°F for 12 to 15 minutes, flipping halfway through.
Lamb Burger FAQs
The best method is to use a meat thermometer. I’ll typically cook the burgers until the internal temperature is between 150°F and 155°F, then take them off the heat. They’ll come up to the recommended 160°F as they rest.
Since these burgers scream, “Greek-inspired comfort food,” I like to serve them with light but flavorful sides. You can’t go wrong with grilled zucchini, a tomato burrata salad, and french fries smothered in feta, roasted garlic, herbs, and a squeeze of lemon juice.
Storage
Make Ahead: You can shape the raw patties, separate them with squares of parchment paper, and freeze them in a freezer-safe bag for up to 3 months. Thaw them in the refrigerator overnight before cooking.
Refrigerator: Once the leftover cooked lamb burgers have cooled, transfer them to an airtight container and refrigerate for 3 to 4 days. Refrigerate the whipped feta in a separate airtight container and enjoy it within 3 to 4 days.
Freezer: The cooked burger patties also freeze well for 2 to 3 months. Thaw them in the refrigerator overnight before reheating.
Reheating: To keep the patties juicy, reheat them in a covered skillet over medium-low heat with a splash of water for 2 to 3 minutes per side.
More Burger Recipes
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Lamb Burgers with Pesto Whipped Feta
Ingredients
for the burgers:
- 1 lb. ground lamb
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
for the whipped feta:
- 4 oz. feta cheese, softened
- 1/4 cup plain cream cheese
- 2 tbsp milk, any kind
- 1 cup fresh basil leaves
- 1 cup spinach, or arugula
- 1 garlic clove
- 1/4 cup olive oil
Instructions
- For the burgers: add all ingredients to a bowl, then mix it together with your hands. Once everything is combined, form the mixture into 5 burgers. Then, use your thumb to press down into the center of each burger, which will help them cook more evenly.
- Heat your grill as you normally would, OR heat a skillet, then add the burgers and cook until the meat is done to your liking, approximately 4-5 minutes per side.
- For the whipped feta: add the basil, spinach/arugula, garlic, and olive oil to a food processor and pulse until everything is combined. Then, add the feta, cream cheese, and milk and pulse until the pesto and feta are mixed together. You may need to pour everything into a bowl and stir by hand a bit if your processor won't completely mix it.
- To assemble: place burgers on a bun, then top them off with a spoonful of pesto whipped feta.
- Enjoy!
Notes
Nutrition
Yum
I love rosemary with lamb, so I substituted the basil with rosemary and it was delicious thank you!!
This recipe has officially made it into our regular rotation (this is the second time I am making it this month! The more you trim your basil plant, the fuller it gets – so this recipe actually helps your plant!
whipped feta?!? YUM.
This is my kind of burger! I have a weakness for lamb burgers and if there is ever one on a menu at a restaurant I have to order it. Love this idea, and the idea of this whipped feta with pesto. I bet the combination tastes amazing!