Lamb Burgers with Feta-Mint Spread

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Lamb Burgers with Feta-Mint SpreadRecipe

Photo: Whitney Ott; Styling: Lindsey Lower

We combine ground lamb with lean ground sirloin for a less fatty patty; you can also use all sirloin. Try our grilled asparagus spears in place of fries: They get deliciously charred in the pan.

Serves 4 (serving size: 1 burger)


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1/2 cup finely chopped onion
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon minced garlic
1 teaspoon grated lemon rind
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/8 teaspoon ground cumin
8 ounces lean ground lamb
8 ounces 90% lean ground sirloin
Cooking spray
4 (1 1/2-ounce) whole-wheat hamburger buns
1/4 cup plain fat-free Greek yogurt
2 tablespoons reduced-fat feta cheese, crumbled
1 tablespoon finely chopped fresh mint
1 teaspoon lemon juice
1 cup baby arugula


1. Combine first 9 ingredients in a bowl, stirring just until combined. Divide the lamb mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes on each side or until desired degree of doneness. Remove patties from pan. Add buns to pan, cut sides down; grill 1 minute or until toasted.

3. Combine yogurt, cheese, mint, and juice in a small bowl, stirring with a whisk. Place patties on bottom halves of buns; top evenly with feta mixture, arugula, and top halves of buns.

Created date

February 2015

Nutritional Information

Calories 341
Fat 15.1 g
Satfat 5.7 g
Monofat 5.8 g
Polyfat 1.7 g
Protein 26 g
Carbohydrate 25 g
Fiber 4 g
Cholesterol 73 mg
Iron 3 mg
Sodium 529 mg
Calcium 101 mg