Jamie Oliver’s Lamb Burger Recipe: Mediterranean Herb-Infused Patties

These Mediterranean-inspired lamb patties bring bold flavors to your burger game without complicated techniques.

Ground lamb gets transformed with fresh herbs, garlic, and spices for a juicy, flavorful patty that holds up beautifully on the grill. The key is keeping the mixture cold and handling it minimally to prevent tough, dense burgers.

You’ll end up with a tender, herb-infused burger that pairs perfectly with tzatziki, feta, and crisp vegetables. The result is restaurant-worthy but easy enough for a weeknight cookout.

Serve on toasted buns with your favorite Mediterranean toppings for a meal that feels special.

Ingredients for Lamb Burger Recipe Jamie Oliver

Ground lamb plus fresh herbs and spices make these Mediterranean patties sing.

The lamb is the star—look for 20% fat content at Whole Foods or your butcher for juicy results. Fresh herbs matter here; skip the dried stuff if you can. I grab my mint and parsley from the farmers market when possible (the aroma alone sells it). Ground cumin and coriander should be freshly bought—old spices taste flat. If you’re grinding whole seeds, toast them first for maximum flavor.

No fresh mint? Double the parsley or use a touch of dried mint at one-third the amount. Swap red onion for shallots if you prefer a milder bite. For the breadcrumbs, panko adds great texture, but regular works too. No Dijon? Whole-grain mustard is a solid backup. The feta can be swapped for goat cheese if you want a tangier topping (just crumble it the same way).

These patties hold up 3-4 days in the fridge, but they’re best fresh off the grill. The herb mixture can be prepped 1 day ahead—just cover and chill. Leftovers? Reheat gently in a pan to avoid drying out. Freezing isn’t ideal, but if you must, wrap tightly and use within 1 month.

Step-by-Step Instructions for Mediterranean Herb-Infused Lamb Burgers

These simple steps will transform your patties into juicy, flavor-packed masterpieces with every bite.

Step 1: Combine Aromatics and Spices

In a large mixing bowl, add the 1.5 lb Ground Lamb. To this, stir in the finely chopped 0.5 cup Fresh Mint Leaves and 0.5 cup Fresh Parsley—these herbs are the soul of the dish, so don’t skimp.

Next, add the minced 4 cloves Garlic Cloves, finely grated 0.5 whole Red Onion, 1 tsp Ground Cumin, 1 tsp Ground Coriander, and 1 tsp Paprika. The spices should coat the lamb evenly, so use your hands to mix gently but thoroughly, ensuring every bite carries their warm, earthy notes.

Step 2: Bind and Shape the Patties

To the lamb mixture, add the 1 tbsp Dijon Mustard, lightly beaten 1 whole Large Egg, and 0.5 cup Breadcrumbs. The mustard and egg act as binders, while the breadcrumbs add texture. Mix just until combined—overworking the meat will make the burgers dense and tough.

Divide the mixture into 4 equal portions and shape into patties about 1-inch thick. Press your thumb into the center of each to create a slight dimple; this prevents the patties from bulging as they cook. Place them on a plate, cover, and refrigerate for 15 minutes to help them hold their shape.

Step 3: Cook the Patties to Perfection

Heat the 2 tbsp Olive Oil in a large skillet or grill pan over medium-high heat. Once hot, add the patties, dimple-side up. Cook for 4-5 minutes per side for medium-rare, or until they reach an internal temperature of 145°F.

Avoid pressing down on the patties with a spatula—this squeezes out the juices and leads to dry burgers. Instead, let them sear undisturbed until a deep, golden crust forms. The lamb should be slightly pink in the center when done, but if you prefer it more well-done, add 1-2 minutes per side.

Step 4: Toast and Assemble the Burgers

While the patties cook, lightly toast the 4 pieces Brioche Buns until golden. Spread a generous layer of 0.75 cup Tzatziki Sauce on the bottom half of each bun. This creamy sauce adds a refreshing contrast to the rich lamb.

Place a patty on each bun, then top with crumbled 4 oz Feta Cheese. The feta’s salty tang cuts through the richness beautifully. Finish with the top bun and serve immediately while the patties are still hot and juicy.

Creative Variations of This Recipe

Greek-Style with Lemon

Add zest of 1 lemon and 1 tbsp lemon juice to the lamb mixture for a bright, citrusy kick. I love how the acidity lifts the richness of the meat. Top with sliced cucumbers and a drizzle of extra olive oil for a true Greek taverna feel. 🌟

Moroccan Spice Blend

Swap the cumin and coriander for 2 tsp ras el hanout—a North African spice blend available at World Market. Add ¼ tsp cinnamon and ¼ tsp allspice for warmth. Serve with harissa mayo for a Moroccan-inspired twist.

Middle Eastern Kofta

Shape the mixture into elongated patties instead of rounds. Skewer them for grilling, and serve in pita bread with lettuce, tomatoes, and tahini sauce. This kofta-style version is perfect for a mezze platter.

Spicy Harissa Version

Mix 1 tbsp harissa paste into the lamb before shaping. The heat builds beautifully, balanced by the cooling tzatziki. I recommend Dea brand harissa for authentic flavor. Add sliced jalapeños if you want extra heat. 🔥

Feta and Olive Stuffed

Create a pocket in each patty and stuff with 1 tbsp crumbled feta and 5 chopped kalamata olives. The melty surprise inside takes these burgers to the next level. Seal the edges well to prevent leakage.

Turkish-Inspired

Add 2 tbsp chopped fresh dill and 1 tsp sumac to the mixture. Serve with yogurt sauce instead of tzatziki and pickled red onions. The sumac adds a tangy, lemony note that pairs perfectly with lamb.

Frequently Asked Questions