Lamb Burger

  • Serves

    makes 2 Burgers


Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is based on one from Michael Psilakis, the chef at Anthos, a New York City restaurant.


  • 2 tbsp. plus 2 tsp. extra-virgin olive oil
  • 3 tbsp. minced yellow onion
  • 12 oz. ground lamb
  • 4 oz. ground pork
  • 2 tsp. dijon mustard
  • 1 tsp. each finely chopped parsley, mint, and dill
  • 1 tsp. dried Greek oregano
  • 12 tsp. ground coriander
  • 12 tsp. ground cumin
  • 3 cloves garlic, finely chopped
  • 1 scallion, chopped
  • Kosher salt and freshly ground black pepper, to taste
  • 13 cup crumbled feta cheese
  • 10 Leaves baby arugula
  • 8 black olives in oil, drained, pitted, and roughly chopped
  • 8 sun-dried tomatoes in oil, drained and roughly chopped
  • 2 tsp. fresh lemon juice
  • 2 hamburger buns, toasted


Step 1

Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1"-thick patties; set aside.

Step 2

Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron skillet over medium-high heat). Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.

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