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+ servings
lamb burgers on a wooden board

Grilled Mediterranean Lamb Burgers with Tzatziki Sauce and Olive Tapenade

Juicy lamb smash burgers with homemade tzatziki sauce, caramelized onions, feta and olive tapenade.
Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 1242kcal
Author Phen Pavelka


Tzatziki Sauce:

  • 1 cup Greek yogurt plain
  • ¼ cup feta crumbled
  • 1 cloves garlic finely chopped
  • ½ tbsp white wine vinegar
  • ½ bunch fresh dill finely chopped
  • ¼ English cucumber peeled and grated
  • kosher salt to taste

Kalamata Olive Tapenade:

  • 1 cup Kalamata olives pitted
  • 1 tbsp capers
  • 2 anchovy fillets
  • juice of half a lemon
  • 1 cloves of garlic
  • ½ tbsp fresh thyme
  • ½ tbsp fresh oregano
  • ¼ cup olive oil
  • black pepper freshly ground, to taste

For the Burgers:

  • 1.3 lb ground lamb
  • 2 tbsp olive oil
  • 1 onion sliced
  • 8 oz feta crumbled
  • 4 brioche buns sliced in half horizontally
  • 1 tbsp butter
  • 1 tomato sliced
  • ½ head butter lettuce
  • dill pickles sliced
  • kosher salt
  • black pepper finely ground


Make the Tzatziki Sauce:

  • Combine the yogurt, feta, garlic, vinegar, dill and cucumbers.
  • Season with salt.
  • Refrigerate until ready to serve.

Make the Olive Tapenade:

  • Combine all the ingredients in a food processor.
  • Pulse to incorporate all ingredients.
  • Run processor until all ingredients are well combined.
  • Season with the black pepper to taste.

Make the Burgers:

  • Portion the lamb into 4 balls, let rest at room temperature while you caramelize the onions.
  • Preheat the griddle to medium low heat and add the oil.
  • Add onion slices to the griddle and let caramelize to a golden brown, flipping occasionally, roughly 20 - 30 minutes.
  • Remove onions from griddle and turn to high heat.
  • Add the lamb to the griddle and smash down to create a nice sear, 3 - 5 seconds.
  • Season lamb patties with salt and pepper.
  • Let lamb cook undisturbed until juices run from the top, roughly 2 - 3 minutes.
  • Flip burgers and season top side with salt and pepper.
  • Add crumbled feta cheese to burgers.
  • Let cook for another 2 -3 minutes for medium.
  • Remove patties from griddle and tent with foil.
  • Wipe excess fat from griddle with paper towel.
  • Melt butter on the griddle until bubbly.
  • Toast buns in the butter until lightly toasted.
  • Remove buns from the griddle and build the burger.
  • Spread olive tapenade on a bottom bun, add one leaf of butter lettuce, the lamb burger, top with tzatziki sauce, onions, pickles, tomatoes and garnish with dill.
  • Serve while lamb is hot.


Sodium: 2513mg | Calcium: 649mg | Vitamin C: 14mg | Vitamin A: 3225IU | Sugar: 11g | Fiber: 4g | Potassium: 852mg | Cholesterol: 307mg | Calories: 1242kcal | Trans Fat: 1g | Saturated Fat: 39g | Fat: 91g | Protein: 52g | Carbohydrates: 56g | Iron: 5mg