Kefi Lamb Burger

Kefi Lamb Burger

Daniel Krieger


  • 1 Teaspoon  extra-virgin olive oil, plus more for the grill
  • slice sweet onion
  • 8 Ounces  ground lamb
  • shallot, diced
  • scallion, green and white parts, chopped
  • cloves garlic confit*
  • 1 Teaspoon  dried parsley flakes
  • 1 Teaspoon  dried oregano
  • 1 Teaspoon  dried dill
  • 1/4 Teaspoon  crushed coriander
  •   Salt and pepper, to taste
  • leaves arugula
  • Greek olives, pitted and diced
  • pieces sun-dried tomato
  • 2 Tablespoons  crumbled feta
  • 1 Teaspoon  dill
  • 1 Tablespoon  mint
  • 1 Teaspoon  lemon juice
  • brioche bun

Take a trip to the Mediterranean with this Greek-inspired lamb burger. A combination of dried parsley, oregano, and dill lends pleasant herbal flavors to the lamb patties, and a well-dressed salad with feta tops the patty.

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Preheat the grill over medium-high heat. Coat the grill with olive oil.


Grill the onion until there are grill marks on both sides, about 3-5 minutes per side. Remove from the heat. Combine the lamb, shallot, scallion, garlic confit, parsley flakes, oregano, dill, and coriander in a large bowl. Season with salt and pepper, to taste, and mix well. Form a ½-inch-thick patty (do not overhandle the meat).


Brush the grill with more olive oil and grill to medium-rare, about 3 minutes per side. Meanwhile, combine the onion, arugula, olives, sun-dried tomato, feta, dill, mint, lemon juice, and olive oil in a bowl. Season with salt and pepper, to taste, and mix well to combine. Place the patty on the bun, top with the salad, and serve.

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