Lamb Burgers with Whipped Feta

final shot of lamb burger, on a pretzel bun, topped with mixed greens, paprika mayo, whipped feta and pickled onions. burgers are sitting in a glass loaf pan lined with newspaper. Extra ingredients are in the background of the image.

Juicy and flavorful lamb burgers, grilled to perfection and piled high on a pretzel bun. The burgers are slathered in whipped feta, paprika mayo, and finished with tangy pickled red onions for the perfect savory bite.

5 from 2 votes

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Course: Main Course

Cuisine: American

Keyword: burger, feta, lamb, lamb burger, pickled onions, sandwiches, whipped feta

Prep Time: 45

Cook Time: 15

Inactive Time: 30

Servings: burgers

Calories: 678kcal

Author: Ashley Pelaez Walker

Equipment

Grill Pan or BBQ

Ingredients

For the Pickled Onions

½ cup White Vinegar
½ cup Water
1 teaspoon Kosher Salt
¾ tablespoon White Sugar
1 Red Onion thinly sliced
1 clove Garlic thinly sliced

For the Whipped Feta

4 oz Feta in brine, not crumbles
3 oz Greek Yogurt
1 tablespoon Lemon Zest
1 teaspoon Lemon Juice
1 clove Garlic roughly chopped
¼ teaspoon Kosher Salt
¼ teaspoon Black Pepper
¾ tablespoon Olive Oil

For the Lamb Burgers

½ cup Mayo
1 tablespoon + 1 teaspoon Smoked Paprika
1 lb Ground Lamb
1 clove Garlic grated or minced
¼ cup chopped Parsley
1 teaspoon Dried Basil
½ teaspoon Cumin
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Kosher Salt
¼ teaspoon Black Pepper
4 Pretzel Buns split & toasted
2 cups Mixed Greens

Instructions

For the Pickled Onions

In a small saucepan, combine vinegar, water, salt and sugar. Bring to a boil while you fill a glass jar with sliced onions and garlic. Once liquid comes to a boil, carefully pour liquid into the jar, making sure to fully submerge the onions. Cover with a tight fitting lid and set aside for 30 minutes while you prepare the burgers.
½ cup White Vinegar, ½ cup Water, 1 teaspoon Kosher Salt, ¾ tablespoon White Sugar, 1 Red Onion, 1 clove Garlic

For the Whipped Feta

Add all ingredients to a mason jar and blend using an immersion blender until fully combined and fluffy. This can also be done in a blender or food processor if you do not have an immersion blender.
4 oz Feta, 3 oz Greek Yogurt, 1 tablespoon Lemon Zest, 1 teaspoon Lemon Juice, 1 clove Garlic, ¼ teaspoon Kosher Salt, ¼ teaspoon Black Pepper, ¾ tablespoon Olive Oil
Taste and adjust for seasoning before storing in the refrigerator for 30 minutes before serving.

For the Lamb Burgers

In a small bowl combine mayo and smoked paprika and mix until fully incorporated. Set aside.
½ cup Mayo, 1 tablespoon + 1 teaspoon Smoked Paprika
In a medium sized bowl, combine ground lamb and all seasonings. Using a clean hand or dinner fork, work the seasonings evenly into the meat. You want the seasonings mixed evenly, but do not overwork the meat because it will get tough.
1 lb Ground Lamb, 1 clove Garlic, ¼ cup chopped Parsley, 1 teaspoon Dried Basil, ½ teaspoon Cumin, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Kosher Salt, ¼ teaspoon Black Pepper
Form the mixture into 4 equal patties. Each burger will be roughly 4 ounces.
Heat your BBQ or grill pan over medium high heat and spray with a non-stick cooking spray. Once hot, carefully add the burgers and cook on each side for 4-5 minutes, until they are browned and cooked to your liking. I prefer medium for these burgers, but you can cook them however you enjoy.
To assemble, spread the bottom of your toasted bun with paprika mayo, top with a handful of mixed greens, add the burger and top with pickled red onions. Spread the top bun with whipped feta, close up the burger, and enjoy!
4 Pretzel Buns, 2 cups Mixed Greens

Nutrition