Greek-Style Lamb Burger Recipe

We’ve been refining our ground lamb burgergame since the very beginning of this blog, trying all kinds of different breads, sauces, and types of vegetables, searching for the perfect way to translate flavorful lamb into burger form. It’s harder than it sounds; lamb has a tendency to dry out, so in addition to being careful not to overcook it, we always try to pair our lamb burgers with plenty of tangy, creamy sauce, to save the day if the lamb does happen to get a little overdone.

One of our favorite new shortcuts to lamb burger bliss is to mix up one of four varieties of Mezzetta Everything Spread (it comes in Garlic & Parmesan, Sun-Dried Tomato & Basil, Olive, Garlic & Parmesan and Hot Chili Pepper varieties) with equal parts mayonnaise. Boom: Instant burger topping, that oozes into all the nooks and crannies of your griddled patty.

What else are we using to top our Greek-style lamb burger? A few cucumber curls and a fat slice of red onion provide a nice base for the lamb burger to rest on, and then we carve a thick slab of feta to go on top. And of course, we spread our Mezzetta Olive, Garlic, and Parmesan mayo on both sides of the butter-toasted bun.

Finally! No more prep work! A busy weeknight dinner, without sacrificing flavor in exchange for a quick meal. Every jar of Mezzetta Everything Spread is packed with flavor and can be used in…well…everything! Just mix it, toss it, blend it, stir it, spread it, top it or dip it!

5.0 from 3 reviews
Greek-Style Lamb Burgers with Mezzetta Everything Spread (PLUS GIVEAWAY!)
Serves: 4
  • 1-1/2 pounds of ground lamb
  • 1 bunch of Italian parsley, finely chopped
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 4 Kaiser or hamburger rolls
  • 3 tablespoons mayonnaise
  • 3 tablespoons Mezzetta Everything Spread (Olive, Garlic, and Parmesan)
  • 4 slices red onion
  • 1 cucumber, shaved into ribbons with a vegetable peeler
  • 4 thick slices feta cheese
  • 2 cups washed arugula
  1. In a bowl, combine ground lamb, garlic, and parsley. Mix well to combine, then divide equally into four bun-sized burger patties. Press into the middle of each one with the palm of your hand, leaving an indentation so that the burgers won't inflate and shrink as they cook. Season liberally with salt and pepper.
  2. In a small bowl, combine mayonnaise and Mezzetta Everything Spread. Stir well and set aside.
  3. In a cast iron skillet over high heat, warm olive oil until it almost starts to smoke. Cook burgers for three minutes per side, or until brown and well-crusted. Remove from pan and allow to rest while you prepare the burgers.
  4. For each burger, spread both sides of bun with Mezzetta and mayo blend. Top bottom bun with a slice of onion, followed by the shaved cucumbers. Top with a lamb burger patty, then a slice of feta, a half a cup of arugula, then the top half of the bun. Serve immediately.
Special Giveaway Announcement!

The good people at Mezzetta are giving away a GINORMOUS gift basket of Mezzetta products to one lucky From Away reader. To enter, simply answer the following question in the comments below: “What is your favorite kitchen shortcut?” We’ll pick a winner at random (and if you want another chance to win, you can enter directly on Mezzetta’s website, as well). Good luck!


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.


  1. This lamb burger looks amazing. Back in the olden days when I grew up in Maine, people rarely ate lamb – it was too expensive. I could eat one of your burgers and stand in a queue for seconds.

    View Comment
  2. My favorite kitchen shortcut is using the great already flavored mayonaises and mustards for my salads and other dishes. No other spices needed, so it saves time.

    View Comment
  3. My kitchen prep tip is to all the pre-work done in advance. Today is Easter…and I have everything freshly washed, chopped and ready to go later in the day. Since we’re having lamb, I wish I’d read this post before I shopped and picked up a Mezzetta product or two.

    View Comment
  4. I have to admit I use the jar of minced garlic often. There are many times when fresh garlic is the only way to go, but for many dishes where the garlic is just one of many layers the minced stuff works great and is way easier than peeling and chopping a head of garlic.

    View Comment
  5. It’s not really a ‘shortcut’, but I always make a mise en place… makes cooking & baking so much easier. And what could be considered a shortcut is that I use my pressure cooker for dried beans.

    View Comment
  6. I use Minors soup bases to flavor dishes and make stock. So many dishes call for chicken or beef broth or stock, which can be pricey. A scoop of Minors soup base in hot water saves money and space in my cabinets!

    View Comment
  7. I like using bagged salads. While it might be a little more expensive, it’s less trouble which means I’ll tend to eat a healthier quick meal if they’re in the fridge. I also keep a bag of frozen chicken breasts in the freezer and defrost one or two each night for the next day. I throw them on my indoor grill and add them to the salad.

    View Comment
  8. On foods that store well, we cook several batches at once and refrigerate or freeze the rest. Rice in particular is easy to do this with because it otherwise takes 20 minutes to cook it.

    View Comment
  9. When I need to cut up chicken, I’ll put it in the freezer for about 15 mins. It make cubing it much easier. Same with steak, I’ll use steak to make beef stew instead of pre-cut stew beef, and I find freezing it quickly first gets a more even cut.

    View Comment
  10. My favorite kitchen shortcut is cooking a large batch of brown rice and freezing it in meal-sized portions. I use Alton Brown’s baked brown rice recipe which makes enough for 2 or 3 meals, and it comes out perfect every time.

    View Comment
  11. when I’m making something that needs sauteeing or adding lots of ingredients in steps – say first cabbage, then five minutes later, carrots, then five minutes later something else, etc.

    I get a big bowl, prep the first thing and put it in, then saran wrap, prep the next things things that go in at the same time, then saran, and on an on as needed. minimizes dirty dishes and your mis en place is all set up!

    View Comment
  12. The frozen cubes of garlic from Trader Joes ( In some other stores also) ! No added ingredients, just pure fresh garlic that’s been frozen into cubes for easy and quick garlic use!

    View Comment
  13. My favorite kitchen shortcut is putting all of my onion, carrot, and celery scraps in plastic bags in the freezer, so when I have some chicken or turkey bones, all I have to do is empty the bags into the pot to get some stock simmering.

    View Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.