I don’t eat much lamb, but I always have at least one lamb dish—usually this one, Greek-style Lamb Burgers—around Easter time when Costco has deals on fresh lamb. Because it’s a little different from our usual meal rotation, it feels a little celebratory, especially given the season. Barbecuing keeps it casual and a winner with the kids. And, the fact that it’s pretty easy to throw together makes it a winner with me.
Start with making the patties. At this step is where you add rosemary, dried oregano, pepper, salt, and roasted red bell peppers. I use jarred roasted bell peppers. I didn’t have any on hand when I made this dish, so the photos don’t show it, but otherwise, I followed the recipe exactly.
Make sure you don’t over work the meat—doing so will make it tough. The thing about making the patties is that you have to make them much larger than the bun you’ll be serving on because when you cook the meat, it shrinks.
We barbecue our patties to sear in the flavor, which makes it taste even more phenomenal, but you can grill it on a cast iron skillet as well.
For extra flavor, we grill the ciabatta rolls with a little extra virgin olive oil, too.
In my case, my ciabatta rolls were huge, so the patty—even though I almost doubled the size—fell a little short in the final product.
It still tasted great though!
I served it with roasted Garlic Lemon Potatoes and a fresh salad.
- LAMB PATTIES
- 1½ lbs ground lamb
- 1 tbsp rosemary, freshly chopped
- ¼ cup roasted red peppers (canned or freshly roasted), chopped
- 1 tsp oregano, dried
- 1¼ tsp kosher salt
- freshly ground black pepper
- 6 ciabatta buns
- 2 tbsp extra virgin olive oil
- GREEK TOPPING
- 2 cups arugula or spinach (about two handfuls)
- ½ cup crumbled feta
- ½ cup Kalamata olives, chopped
- ¼ cup sun-dried tomatoes, chopped
- 1 tbsp lemon juice, freshly squeezed (about a half of a lemon)
- In a large bowl, mix lamb, rosemary, roasted peppers, salt and pepper. Form into 6 burgers about ¾ inch thick. Put burgers on a plate or baking sheet, cover with plastic wrap, and refrigerate for about two hours.
- Slice open buns. Using a pastry brush, spread extra virgin olive oil over the buns.
- In a medium bowl, combine all ingredients for Greek topping and set aside.
- Prepare the grill and when ready, lightly toast the buns and set aside.
- Cook the burgers next. Lay on grill and cook, turning once until they're done. Medium-rare is about 6 minutes.
- When patties are finished, assemble them on the buns and top with the Greek topping and remaining slice.