Greek Lamb Burger | Keto, Low-Carb

Perfectly seasoned Greek Lamb Burgers, topped with deliciously creamy tzatziki, feta cheese, cool cucumbers, and more! Low-carb and keto-friendly ensuring that you can enjoy burger night without throwing you off your plan. Try it out today. If you love want other sandwiches, check out my sliders: either Roast Beef or Seafood! If you’re in the mood for more lamb – and you honestly should be – try my easy Lamb Chili. All of these recipes are either low-carb or keto!

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Peace, family.

I need you to get all the way into these Greek Lamb Burgers. This is easily one of my favorite recipes for a whole host of reasons. First of all, who doesn’t love a good burger? It’s just one of those all American comforts that pleases such a wide variety of folks. But this burger steps it up a notch. Instead of your usual, everyday beef (which is admittedly delicious) this burger incorporates delicious, flavorful ground lamb. Instead of your typical cheese and mayo, this burger is topped with creamy cool tzatziki and addictive (to me) feta cheese crumbles. What else is there? Tomato, arugula, thinly sliced cucumber, red onion…it’s getting a little steamy in here. *fans self*

The star of the show is obviously the lamb and it’s seasoned damn good. There’s even chopped rosemary and feta cheese crumbles in the burger itself and not just as a topping. There’s honestly nothing not to love here. I don’t know about y’all, but I’m ready to get into some details. 

What Ingredients Do I Need?

Lamb Burger

• Cooking Oil – a little spray oil to coat your skillet
• Ground Lamb – just one pound of ground lamb. With this, you can form anywhere from 2 to 4 burger patties, depending on your desired size.
• Kosher Salt
• Black Pepper
• Rosemary – one sprig of fresh rosemary, finely chopped and added to the lamb prior to cooking. 
• Chili Powder
• Smoked Paprika
• Turmeric Powder
• Cumin
• Cinnamon
• Fresh Lime Juice – one lime will do.

Toppings and Dressings

• Buns – you’re going to need to track down some low-carb/keo-friendly hamburger buns, but this should not be difficult at all. I use and love Sola brand bread. The post isn’t sponsored, I just genuinely love them and there’s no taste difference from traditional breads. 
• Tzatziki
• Cucumber
• Red Onion
• Feta Cheese
• Arugula 
• Tomato

What Tools Do I Need?

You don’t need anything fancy to make these burgers.

• Mixing Bowl – to season and mix the ground lamb
• Skillet – I prefer cast iron, but using cast iron is not necessary for the recipe to be successful
• Spatula – for flipping the burgers

Internal Temperature for Lamb Burgers

You’ll know your burgers are done when they reach an internal temperature of 145 degrees F, when taken with an instant read thermometer. For me, this temperature was reached after about 15 minutes of cooking the burgers over medium heat. 

Forming the Lamb Burger Patties

Start by placing the ground lamb into a medium mixing bowl and seasoning the meat very well using the seasonings listed in the recipe card below. Things may get a little messy – I use my hands to mix and seasong the meat, ensuring that no cross contamination occurs on any other surfaces. You may even choose to use gloves for this process as demonstrated by my husband (hey!) in the photo below. 

Next, you’ll form the patties. You can choose to form two patties for half pound burgers, or four patties for quarter pound burgers. 

Slightly flatten the burger to about the size of the bun you selected. I like to make a thumb sized indentation into the patty to avoid swelling/puffing.

Spray the skillet with your preferred cooking oil and place over medium heat. 

Add the patties to the skillet and allow to cook about 15 minutes, using a spatula to flip the patties every 2-3 minutes for even cooking. The burger is done when it reaches an internal temperature of 145 degrees F. 

As the patties are cooking, you can use any spare time to prep and cut the veggies and toppings.

When the patties are done, the only thing left to do is construct your burger using the toppings listed in any quantity you choose. For an easier and more satisfying bite, avoid stuffing your burgers with too many toppings. 

That’s it. Super easy, flavorful, delicious, and filling! 

As usual, try it out and let me know what you think. When you make this, snap a pic (if you can wait that long) and tag me on Instagram so that I can show off how dope you are in the kitchen. While you’re there, join the family. I’d love to see you around. Heck, even if you don’t make the recipe, still feel free to join me over on IG. Let’s be friends!

Peace,

Adri

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