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July 10, 2018

Mediterranean American Lamb Burger


Prep Time

20 min

Cook Time

10 min

Total Time

30 min



Two mediterranean American Lamb Burgers stacked on top of each other


Lamb Burger

  • 1-1/2 pounds ground American Lamb
  • 1 tablespoon chopped flat-leaf parsley
  • 1 teaspoon chopped oregano
  • 1/2 teaspoon chopped mint
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon freshly ground black pepper 


  • 2 pitas, halved
  • 1/2 cup tzatziki
  • 1/3 cup crumbled feta cheese
  • 1/4 cup chopped oil-packed sun dried tomatoes
  • 1/4 small red onion, thinly sliced
  • 1 (packed) cup baby spinach


For the Lamb Burger: In a large mixing bowl, add lamb, parsley, oregano, mint, salt, dill and pepper; using your hands, gently mix. Form into 4 equal patties. 

Heat a grill to medium-high heat. Place patties on the grate; grill for about 4 minutes per side for medium-rare burgers. Remove to a wood cutting board to rest. 

For serving: Open each half of a pita; spread a spoonful of tzatziki on the inside of the pocket then add a patty. In a small bowl, stir together feta and sun-dried tomatoes. Divide the mixture among the pitas; top with red onion and spinach. Serve immediately.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

Ground lamb mixture with herbs in a bowl
Mediterranean lamb burgers in a pita pocket
thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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