Beef Dishes

Lamb Burgers

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  • 2 Tbsp plus 2 tsp Extra Virgin Olive Oil
  • 3 Tbsp Minced Yellow Onion
  • 12 oz. Ground Lamb
  • 4 oz. Ground Pork
  • 2 tsp Dijon Mustard
  • 1 tsp each finely Chopped Parsley, Mint, and Dill
  • 1 tsp Dried Greek Oregano
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Ground Cumin
  • 3 cloves Garlic, finely chopped
  • 1 Scallion, chopped
  • Kosher Salt and freshly ground Black Pepper to taste
  • 1/3 cup crumbled Feta Cheese
  • 10 leaves Baby Arugula
  • 8 Black Olives in oil, drained, pitted, and roughly chopped
  • 2 tsp fresh Lemon Juice
  • 2 Hamburger Buns, toasted


  1. Heat 2 Tbsp oil in an 8 inch skillet over high heat. Add onions and cook until browned, about 6 minutes. Transfer onions to a plate and let cool.
  2. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper.
  3. Form meat into two 1 inch patties and set aside.
  4. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or heat a tablespoon of canola oil in a large cast-iron pan over medium-high heat).
  5. Grill burgers, flipping onces, until browned and cooked to desired doneness, about 10 minutes for medium rare.
  6. In a small bowl, combine feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil and lemon juice and season with salt and pepper.
  7. Place each burger on the bottom half of a bun and top each with the vegetables and bun top.


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