How to make Lamb and Feta Burgers with Lemon, Garlic & Mint Aioli

feta cheese

🥗Healthier: reduced-fat feta

💰Cheaper: ricotta cheese

Ricotta is less expensive and can provide a creamy texture.

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and often cheaper than lamb.

Grate a couple tablespoons of onion directly into a bowl.

Grate 3 or 4 cloves of garlic into the bowl with the onion.

Add kosher salt and fresh cracked black pepper to the meat mixture.

Break feta cheese into fairly small chunks and add to the meat mixture, leaving a couple larger pieces.

Mix the meat mixture well to incorporate the feta evenly without big pockets of cheese.

Form the burgers, making an indentation in the center of each patty to prevent them from puffing up while cooking.

Heat a grill pan with a little olive oil.

Cook the burgers in the grill pan, placing the side with the indentation down first.

Flip the burgers and cover with aluminum foil or a lid, adding a couple tablespoons of water to help melt the cheese quickly.

Cook until the burgers reach a maximum internal temperature of 140 degrees Fahrenheit.

Let the burgers rest for about five minutes before serving.

Serve the burgers on a bun with sautéed mushrooms, roasted sweet peppers, and the lemon garlic and mint aioli.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens