Smoked Lamb Burgers
Juicy lamb burgers with feta and mint.
Jump to RecipeLamb burgers bring a different flavor profile to the backyard BBQ - richer and more complex than beef. The feta and mint add Mediterranean flair while the smoke ties it all together. These are special burgers that stand out from the ordinary.
These are perfect for when you want to elevate burger night or impress at a cookout. They work great for Mediterranean-themed parties or any time you want something different but approachable.
Serve in pita bread with tzatziki for a Mediterranean twist, or on regular buns with arugula and red onion. Feta crumbles on top add extra tanginess. A Greek salad on the side is perfect. Keep accompaniments relatively light.
The feta and mint in the burger are classic with lamb, but you can mix it up. Try blue cheese for richness, sun-dried tomatoes for sweetness. Ground lamb can also take cumin and coriander for Middle Eastern vibes.
Lamb is fattier than beef, so the burgers stay juicy easily. Don't overwork the meat when forming patties. Smoke to build flavor, then sear for a crust. A quick rest before serving keeps all those juices inside.
Ingredients
Instructions
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1
In a bowl, combine the ground lamb with crumbled feta cheese, chopped fresh mint, and minced garlic. Mix gently — overworking the meat makes tough burgers.
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2
Form into 6 patties about 3/4 inch thick. Press a dimple into the center of each with your thumb.
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3
Season both sides with salt and pepper. For extra flavor, dust lightly with Dizzy Pig All-Purpose Rub.
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4
Set your smoker to 250°F with cherry wood chunks for a mild, complementary smoke.
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5
Smoke the patties for about 45 minutes until the internal temperature reaches 160°F. Check with an instant-read thermometer.
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6
For a crispy exterior, sear quickly on a hot grill or skillet for 30 seconds per side.
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7
Serve in warm pita bread with tzatziki sauce, sliced cucumber, and red onion.