Lamb is a staple in Greek dishes and as often as not, many lamb recipes include the traditional seasonings of mint, dill, rosemary, oregano, and even cinnamon. I enjoy Greek cuisine but for this recipe, I decided to pare it down, using just enough seasonings to let the taste of the lamb shine through. This burger was the end result and it turned out to be exactly what I wanted. The recipe makes two burgers and these turned out so good, I had one for lunch and the other for dinner the next day. A spoonful of tzatziki sauce or dollop of sour cream on top equals perfection. I’m working on perfecting my own tzatziki sauce but I almost always have sour cream on hand. Either way, the burger is flavorful, juicy, and so delicious, I didn’t even put it on a bun!
INGREDIENTS
1/2 pound ground lamb
2 white mushrooms, diced
1/2 small onion, diced
1/2 tablespoon dried oregano
1/4 teaspoon fresh minced garlic
kosher salt
ground black pepper
1/2 tablespoon olive oil
TOOLS
large (5-quart) bowl
quarter sheet (9” x 13”) baking pan, lined with aluminum foil
measuring spoons
METHOD
1. Set oven to 350 degrees Fahrenheit. In bowl, combine lamb with diced vegetables, seasonings, and olive oil. Mix well with your hands until vegetables are well incorporated throughout the meat, then form into 2 patties.
2. Bake until patties are well-browned and internal temperature is at least 165 degrees—25 to 30 minutes.
NOTES & TIPS
• Don’t skip the olive oil; ground lamb tends to be very lean so it needs some fat to keep it juicy.
READY IN
1 hour
YIELD
2 servings
The Weal Meal 
When/how do I use the other half of the olive oil?
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Whoops! I modified the recipe but forgot to change the instructions. You actually only need about 1/2 tablespoon olive oil for the burger. Originally, I used another half tablespoon to grease the pan but found that I didn’t really need it since the oil in the meat kept it from sticking to the pan. Sorry about that. 🙂 Nice catch – thanks!
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What if I use paper parchment instead of oil.
Like lamb meat so much
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The olive oil goes into the patties before baking so you don’t need it to oil the pan. I use aluminum foil for easy cleanup but I suppose you could use parchment paper instead.
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Aluminum foil with that kind of heat may emit. I would use before but not anymore
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As you wish.
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Hi there – I think you could probably use 1/2 to 1 tablespoon. Since I live alone, most of my recipes are small-batch. But when I’ve cooked for a larger crowd, I’ve found that when doubling a recipe, you don’t necessarily have to double the ingredients. The purpose of the oil is because ground lamb tends to be a little dry so the oil helps to keeps it most. In this case, I guess it really depends on how your butcher does the grind. I’d probably try a little less than a full tablespoon. Thanks for stopping by!
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I was so pleased to see your recipe fir baked lamb burgers. Gr8 recipe that was easy , quick & delicious. Thanks for sharing. 👩🏽🦱👍🏾👏🏽
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Thank you! So glad you enjoyed it!
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I am, in no way, a cook. But my partner (the cook) just went on a trip and she begged me not to let the ground lamb from the Farmers Market go to waste. I found your recipe, and even I could follow it. And the result tasted very good. Thank you very much!
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So pleased you enjoyed it! And thank you!
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These turned out GREAT! Wonderful recipe! (I didn’t have foil and tried parchment paper, which worked fine.) Thanks for a lovely recipe!
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SO glad you enjoyed it! It’s one of my favorites too. Thanks for taking the time to leave a comment! :-)
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looks like a wonderful recipe
I would love to try it
so just to clarify… if I use one pound of lamb to make 4 burgers then would I need one tablespoon of olive oil in the mix?
thx!
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