This is a grilled ground lamb burger seasoned with cumin and paprika, topped with caramelized onions, feta, and arugula on a brioche bun, with a from-scratch cumin mayo. The honest reason to make it: ground lamb is often the same price as ground beef at the butcher counter, and these spices are almost certainly already in your pantry.
Why this recipe works
Two things actually matter here. First, the overnight rest. Mixing salt directly into ground lamb and refrigerating the patties for 8 to 24 hours lets the salt draw out some moisture and then reabsorb it, which tightens the texture so the patties hold together on the grill and stay juicy inside. Second, the cumin mayo is made by streaming oil slowly into egg yolks in a food processor — this gradual emulsification is what turns liquid fat into a thick, stable sauce. Rush the oil addition and it breaks into a greasy puddle. Go slow and you get a condiment that actually clings to the bun instead of soaking through it.
About the ingredients
- Ground lamb: 80/20 fat ratio works best for grilling. Leaner lamb dries out fast. If your store only carries lean, mix in a tablespoon of olive oil per pound when seasoning the meat.
- Brioche buns: Any soft, slightly enriched bun works — potato rolls or even standard burger buns are fine. The bun just needs enough structure to hold the toppings without disintegrating.
- Canola oil for the mayo: Neutral oil is the point here. Vegetable oil or light (not extra-virgin) olive oil both work. Extra-virgin olive oil will make the mayo bitter.
- Feta cheese: Block feta packed in brine has better flavor and melts slightly more cooperatively than pre-crumbled. If you only have pre-crumbled, it still works — just press it gently onto the patty so it sticks.
- Sriracha in the mayo: Any hot sauce with a vinegar base substitutes cleanly. A pinch of cayenne also works if you have no hot sauce at all.
- Arugula: Baby spinach is the closest swap if arugula isn’t available. It lacks the peppery bite but holds up the same way.
If something goes sideways
- Patties fall apart on the grill: Ground lamb needs that overnight rest in the fridge to firm up. If you skipped it and the patties are crumbling, chill them for at least 30 minutes before grilling, and handle them as little as possible — flip only once.
- Mayo breaks and looks greasy or curdled: This usually means the oil went in too fast. To rescue it, start fresh with one egg yolk in a clean bowl and very slowly whisk the broken mayo into it, a teaspoon at a time, until it re-emulsifies.
- Onions are browning unevenly or burning: The heat is too high. Caramelizing onions properly takes 20 to 30 minutes at medium-low. If some pieces are darkening too fast, add a splash of water and stir — skip the garnish of extra raw onion on top, not worth the extra prep.
- Lamb patties are dry after cooking: Ground lamb cooked past 160°F (71°C) dries out quickly. Use an instant-read thermometer and pull the patties at exactly 160°F. Carryover heat will bring them the rest of the way as they rest for two minutes.
- Feta slides off before serving: Add feta in the last 60 to 90 seconds of grilling with the lid closed. The residual heat softens it just enough to grip the patty surface.
Keeping and reheating
Cooked lamb patties keep in an airtight container in the fridge for up to 3 days. Reheat them in a covered skillet over medium-low heat with a tablespoon of water to create a little steam — this takes about 4 minutes and keeps them from drying out. The cumin mayo keeps refrigerated for up to 5 days in a sealed jar; do not freeze it, as the emulsion breaks on thawing. Raw seasoned patties can be frozen flat on a tray, then transferred to a zip bag, for up to 2 months — thaw overnight in the fridge before grilling. Store caramelized onions separately in the fridge for up to 4 days; they reheat well in 30 seconds in a microwave or a quick warm in the same skillet.
Greek Lamb Burgers with Cumin Mayo & Feta
Equipment
Ingredients
Burger Ingredients
- 4 medium brioche buns
1 pound ground lamb (minced lamb) - minced lamb, about 450g
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon cumin - ground
1 large red onion - sliced thin
½ medium yellow onion - sliced thin
4 oz feta cheese - crumbled, about 113g
1 cup arugula - loosely packed, about 30g
3 tablespoons olive oil - 45ml
Cumin Mayo Ingredients
- 5 large egg yolks
1 ½ cups canola oil - 355ml
2 tablespoons lemon juice - fresh ; 30ml, about 1 lemon- 1 tablespoon cumin - ground
- 1 teaspoon salt
1 teaspoon sriracha sauce
1 teaspoon Dijon mustard
Instructions
Mayo Instructions
- Add the egg yolks, ground cumin, salt, sriracha, and Dijon mustard to a food processor. Start pulsing the food processor and slowly stream in the canola oil. Spoon the mayo mixture into a separate bowl, and fold in the lemon juice. Set aside in the fridge if not immediately using.5 large egg yolks, 1 tablespoon cumin, 1 teaspoon salt, 1 teaspoon sriracha sauce, 1 teaspoon Dijon mustard, 1 1/2 cups canola oil, 2 tablespoons lemon juice
- Shortcut option: Mix 3/4 cup (180ml) store-bought mayonnaise with 2 tablespoons (30ml) lemon juice, 1 tablespoon ground cumin, 1/2 teaspoon salt, 1 teaspoon sriracha, and 1 teaspoon Dijon mustard.2 tablespoons lemon juice, 1 tablespoon cumin, 1 teaspoon salt, 1 teaspoon sriracha sauce, 1 teaspoon Dijon mustard
Burger Instructions
- First, make the burger patties by mixing the ground lamb, salt, pepper, paprika, and ground cumin.1 pound ground lamb (minced lamb), 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon paprika, 1 teaspoon cumin
- Form into 4 patties, set on a plate and loosely drape a piece of plastic wrap on top. I suggest letting it rest in the fridge for at least 8 hours, or up to 24 hours, to intensify the flavours seriously.
- Make the cumin mayo.
- Make the caramelized onions — In a large skillet, drizzle with olive oil, add the sliced red and yellow onion. Sprinkle with salt, and drizzle with a little more olive oil on top; toss to make sure all the onions are coated with olive oil. Cook at medium-low heat for about 20 to 30 minutes. Set aside.3 tablespoons olive oil, 1 large red onion, 1/2 medium yellow onion
- Preheat grill to medium-high heat (400-450°F / 200-230°C). Toast the brioche buns on the grill. Set aside. Grill the lamb burger patties over medium-high heat for about 4-5 minutes per side for medium doneness (internal temperature of 145°F / 63°C). Lamb can be served medium — do not press down on patties while grilling or you will squeeze out the juices. Add crumbled feta on top of the burgers during the last minute of grilling so it softens slightly from the residual heat.4 medium brioche buns, 4 oz feta cheese
- Spread the cumin mayo on the bottom of the toasted brioche bun, add the lamb topped with feta, caramelized onion, a small handful of arugula, and the top of the bun that has more cumin mayo spread on it.4 medium brioche buns, 1 cup arugula
Notes
Nutrition
Your questions, answered
Can I use ground beef instead of ground lamb?
Yes, 80/20 ground beef works as a direct swap. The flavor will be milder and less gamey, but the cumin and paprika seasoning still comes through clearly, and the cumin mayo pairs just as well with beef.
Do I really need to rest the patties overnight?
It makes a real difference in texture and cohesion, but 2 to 3 hours is the practical minimum if you’re short on time. The longer rest gives the salt more time to work into the meat, which is why the recipe recommends 8 to 24 hours.
Can I make the cumin mayo ahead of time?
Yes — it actually improves after a few hours in the fridge as the flavors settle. Make it up to 2 days ahead and keep it covered in the refrigerator.
What internal temperature should the lamb patties reach?
Ground lamb should reach 160°F (71°C) measured at the center of the thickest patty. Unlike a whole lamb chop, ground meat has been mixed throughout, so it needs to hit that temperature all the way through.
Can I cook these on a stovetop instead of a grill?
A cast-iron skillet over medium-high heat works well. Get the pan hot before adding the patties, and don’t move them until a crust forms — about 3 to 4 minutes per side for medium doneness at 160°F.
I don’t have a food processor — can I still make the mayo?
Yes, a hand whisk and a bowl work fine. Whisk the egg yolks with the seasonings first, then add the oil in a very thin, slow drizzle while whisking constantly. It takes more effort but produces the same result.
If you liked this one
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