Feta stuffed lamb burgers are a delicious burger inspiration! Ground lamb burgers are well seasoned, then stuffed with salty feta cheese before being grilled to tender, juicy perfection. Top with spinach, tomato, and a grilled sweet onion steak for the perfect burger.
Be it a memory, a history, or an emotion invoked in the face of it, the food that we eat often has a way of communicating with us on some level. Some meals come about after hours, even days of reminiscing the feeling that certain flavors bring forth until it spurs the cook to action a specific meal just to relish the experience again.
This is not one of those meals.
Nope. Feta stuffed lamb burgers happen when I mistakenly buy a rather formidable bouquet of fresh mint at the farmers market. Twice in the same week. As much as I appreciate the brisk aroma that two giant bundles of mint can bring to a refrigerator, I knew that I needed to work mint into most everything in the coming days to avoid waste. Mint in a great salad is a no-brainer, but mint for dinner? That can be a bit tricky.
As soon as I discovered my error, my first thought was to combine ground lamb with some of the mint, along with lemon, garlic and other aromatics to make a really great burger.
So that’s exactly what I did. Since I was clearly in More is More mode, I stuffed the savory lamb with salty feta cheese, grilled it to juicy perfection, and then set it a top a thick slice of grilled sweet onion. Upon first bite, both Bacon Slayer and my dad proclaimed it to be “The Perfect Burger!”
I don’t know about you, but when two manly men endorse a burger, I’m all over it.
Friends, this recipe may have be born of necessity, but Feta Stuffed Lamb Burgers definitely deserve to be savored.
Revered, even! Feta Stuffed Lamb Burgers are so good that I promise you’ll be thinking of them for days afterward. Reminiscing. Longing to make them again.
A cheese stuffed burger may sound like a lot of effort, but I assure you that it can be done in minutes. Simply season the lamb and divide it into twelve semi-equal portions. Roll the portions into balls before flattening them into thin patties that are roughly the same size. Place a hefty pinch of feta cheese onto the center of one of the patties, put another patty on top, and pinch the edges to seal the deal.
Grill the feta lamb burgers over medium-high heat for less than 5 minutes per side (or until done). Grill the onions while you’re at it.
If this happens to one of the burgers, I assure you that it’s not the end of the world. Everything will taste just fine!
In fact, everything will taste better than fine! Feta Stuffed Lamb Burgers have the freshness of mint, bright touch of lemon, other savories, and the salty punch of feta inside. Dressed with ripe, juicy tomato, fresh spinach, and grilled sweet onion steaks, and this is one burger that will create fond memories with each bite. The bottom line?
Make the feta lamb burgers.
You’ll thank me later.
Ground lamb burgers are well seasoned, then stuffed with salty feta cheese before being grilled to tender, juicy perfection.
25 minPrep Time
10 minCook Time
35 minTotal Time
- 1 ¾ lbs. ground lamb
- 1 Tbs. Worcestershire sauce
- 1 clove garlic, peeled and minced
- 1 ¼ tsp. fresh lemon zest
- 1 Tbs. fresh mint leaves, minced
- 1 tsp fresh thyme leaves
- ¼ tsp. kosher salt
- 1/8 tsp. freshly cracked black pepper
- ½ C. crumbled feta cheese
- 1 Tbs. extra virgin olive oil
- 1 large Vidalia onion, peeled and cut into ¼-inch thick slices
- 1 C. fresh baby spinach
- 1 ripe beefsteak tomato, cored and sliced
- 6 bakery burger buns, sturdy & of good quality
- Preheat the grill to medium high (350-400 degrees F) heat.
- Knead the ground lamb with the Worcestershire sauce, minced garlic, lemon zest, mint, thyme, salt, and black pepper until seasonings are well incorporated. Divide the lamb mixture into twelve equal portions, rolling each into a ball.
- Working in pairs, flatten each ball of lamb into a round, thin (¼-inch thick) patty of roughly equal size. Place a heaping tablespoon of the crumbled feta in the center of one of the patties. Place the other patty centered over the feta, and depress it slightly over the cheese. Pinch the outer edges of the burger patties to seal. Repeat with the remaining lamb and feta, for a total of six stuffed patties. Cover the patties and chill while preparing the toppings.
- Prepare the toppings by splitting the burger buns (if necessary) in half lengthwise. Slice the tomato and rinse the spinach, if necessary. Brush both sides of the Vidalia onion steaks with the olive oil.
- Place the oiled onion steaks on the top rack of the grill or over indirect heat, if a top rack is unavailable. Grill the lamb burgers for 2 minutes per side to sear them, and then continue grilling for about 3 more minutes per side or until cooked through. Flip the onion steaks at least once while grilling the lamb burgers. The onions should soften and begin to caramelize. Turn off the heat and remove the burgers and the onion steaks from the grill, and let the meat rest for 3 minutes.
- While the meat is resting, toast the inside of the burger buns on the rack of the warm grill. Once the buns are toasted, begin building the burgers. Start with the bottom bun, add a layer of spinach, a grilled onion steak, a feta stuffed burger patty, a slice of tomato, and finally the top bun.
Watermelon Cucumber Salad is the perfect accompaniment to these Feta Stuffed Lamb Burgers. Try it!
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