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Elle Cresswell

Charred Greek Lamb Burger with Whipped Feta & Garden Mint

There is a certain theatre to lamb over fire — a quiet kind of drama that begins the moment it meets white-hot charcoal. The fat renders instantly, releasing a deep, herbaceous smoke that curls through the air with a richness beef simply cannot rival.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: greek
Calories: 510
Ingredients Method

Ingredients
  

For the Lamb Patties
  • 450 g ground lamb ideally 80/20 for richness and structure
  • 60 g feta gently crumbled
  • 2 garlic cloves crushed into a fine paste
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • 2 tbsp red onion finely grated (with its juices)
  • ½ tsp flaky sea salt
  • ½ tsp freshly ground black pepper
For the Mint Yoghurt
  • 120 g full-fat Greek yoghurt
  • 2 tbsp fresh mint finely chiffonaded
  • 1 tbsp lemon juice
  • ½ tsp lemon zest
  • 2 tbsp English cucumber finely grated and lightly squeezed
To Assemble
  • 4 brioche buns lightly toasted
  • A handful of baby spinach or peppery rocket
  • 1 large beefsteak tomato sliced generously

Method
 

  1. Begin by building the base of the patties. Grate the red onion directly into a large bowl, followed by the garlic worked into a fine paste. Add the ground lamb, crumbled feta, oregano, cumin, salt, and black pepper. Using your hands, fold everything together gently — just enough to bring it into cohesion. Overworking at this stage will tighten the texture, and what you want is something tender, almost loose, that yields beautifully once cooked.
  2. In a separate bowl, prepare the mint yoghurt. Stir together the Greek yoghurt, finely sliced mint, lemon juice, zest, and the grated cucumber. Take a moment to press the cucumber dry beforehand — it is a small detail, but it keeps the sauce thick, cool, and luxuriously spoonable rather than diluted.
  3. Divide the lamb mixture into four equal portions and shape into patties. Press a shallow indentation into the centre of each — a simple touch that ensures they remain flat and evenly cooked, rather than swelling as they hit the heat.
  4. Place the patties onto a preheated grill set to medium-high. Let them cook undisturbed for 4 to 5 minutes, allowing a deep, caramelised crust to form. Turn once, and cook for a further 4 minutes until richly coloured and just cooked through. Resist the urge to press them down — that pressure forces out the very juices you have worked to preserve.
  5. While the patties finish, lay the brioche buns cut-side down onto the grill. In under a minute, they will take on a light golden edge and release that unmistakable buttery aroma.
  6. Transfer the lamb to a plate and allow it to rest briefly — just five minutes is enough for the juices to settle and the texture to relax.
  7. To assemble, layer the base of each bun with a handful of greens, followed by a thick slice of tomato. Set the lamb patty on top, then finish with a generous spooning of the mint yoghurt. Crown with the top bun and serve immediately, while everything is still warm, cool, and perfectly in balance.