Celebrate National Hamburger Month with a Mediterranean twist by making The Best Big Green Egg Greek Lamb Burgers. These patties combine ground lamb’s distinctive savory character with beef for structure and juicy fat, plus pockets of tangy feta. The Big Green Egg excels at high-heat searing, delivering a deep crust while keeping the interior tender. Follow the ingredient ratios and the high-temperature technique below for reliably restaurant-quality results.
Step 1: Sourcing the Burger Ingredients
Great lamb burgers start with the right meat and simple, high-quality add-ins. Look for fresh 80/20 ground beef and fresh ground lamb; the beef provides necessary fat and helps the patties hold together under the intense heat of a 500°F fire. Use salty feta crumbles folded into the mix for bursts of tang, and choose soft brioche buns to soak up the juices without becoming soggy. If you use a bold BBQ rub, apply it sparingly so the lamb and feta remain the stars.
- 80/20 Ground Beef: Adds fat and a sturdy, beefy base.
- Ground Lamb: Gives the burger its Mediterranean flavor and richness.
- Feta Cheese Crumbles: Folded into the meat for tangy, melty pockets.
- Brioche Buns: Toasted briefly to support juicy, half‑pound patties.
- Bold BBQ Rub (optional): A light dusting adds savory depth without overpowering the lamb.
Step 2: Mixing and Forming the Patties
Combine the ground beef and lamb at a 2:1 ratio (two parts beef to one part lamb). This balance keeps the lamb’s flavor prominent while ensuring sufficient fat for juiciness and a good sear. Add about 1/2 cup feta crumbles per roughly 3 pounds of meat so you get flavorful pockets without compromising texture. Season the mixture lightly with your chosen rub or a simple mix of salt and pepper.
Mix the ingredients gently by hand—overworking the meat will produce tough burgers. Shape the mixture into half‑pound patties and press a small dimple into the center of each patty; the dimple helps the burger cook flat and prevents excessive bulging. Chill the formed patties briefly in the refrigerator so they stay firm when they hit the hot grate.
Step 3: The High-Heat Sear and Capping Technique
Preheat your Big Green Egg (or any ceramic grill) to a steady 500°F. The ceramic dome radiates even heat, which helps form a deep, caramelized crust. Place chilled patties directly over the hot charcoal for a direct sear—be prepared for quick flare-ups as lamb fat renders.
Sear the burgers for about two minutes per side to develop color and a flavorful crust while keeping the inside juicy. After the sear, “cap” the grill by closing the dome vents to reduce oxygen and trap residual heat; this creates a mini-oven that gently finishes the patties and allows the feta to warm and soften without burning the exterior. Let the capped burgers rest in the closed grill for about five minutes before removing.
Step 4: Resting and Serving the Greek Lamb Burgers
Remove the patties from the grill and let them rest for five minutes on a warm plate, loosely tented with foil. Resting lets the juices redistribute so they don’t drain out when you bite in. While the patties rest, toast the brioche buns briefly over the residual heat so they become lightly crisp and buttery.
Assemble the burgers simply to let the lamb and feta shine: toasted brioche, the rested lamb burger, and minimal toppings such as thinly sliced red onion, a crisp lettuce leaf, or a smear of tzatziki or mayo if you like. A fresh Greek-style side salad with vinegar and bright vegetables pairs well, cutting through the meat’s richness. Serve immediately for the best texture and flavor.
The Best Big Green Egg Greek Lamb Burgers – Recipe Summary
Prep Time: 10 minutes • Cook Time: 10 minutes • Total Time: 20 minutes • Servings: 4
Ingredients
- 2 pounds 80/20 ground beef
- 1 pound ground lamb
- ½ cup feta crumbles
- 1 tbsp BBQ rub or seasoning (optional)
- 4 brioche buns, toasted
Instructions
- Combine the beef and lamb in a 2:1 ratio. Gently fold in the feta and a light dusting of rub or simple salt and pepper.
- Form the mixture into half‑pound patties and press a shallow dimple into each center. Chill briefly so patties hold their shape.
- Preheat the Big Green Egg to 500°F. Place patties directly over the heat and sear 2 minutes per side.
- After searing, close the dome vents to cap the grill and let the burgers sit for about 5 minutes to finish cooking and warm the feta.
- Remove the patties and rest them 5 minutes. Toast buns, assemble with minimal toppings, and serve immediately.
Nutrition information is an approximation and will vary by ingredients used. For best results, keep toppings light to showcase the lamb and feta, and enjoy these Greek-style burgers hot off the grill.
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