I enjoy Greek cuisine and I’d always wanted to try lamb burgers as an alternative to beef burgers, and as a change from the usual souvlaki and gyros. I bought some ground lamb, experimented with various spices in the pantry, and this burger was the end result. Without much trial and error, 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 was flavorful, juicy, and so delicious, I didn’t even bother with the 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
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, and seasonings. 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—20 to 25 minutes.
NOTES & TIPS
• Ground lamb should be fully cooked but will become dry if overcooked or cooked at high temperatures. Keep an eye on your timer.
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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