Lamb Burgers with Olive, Sun-dried Tomato and Feta Tapenade


This is one of my (and my family’s) favorite dinners.  I’ve always been a fan of lamb but this recipe takes it to a new level.  Grilled with herbs and then topped with feta and olives,  my mouth water just thinking about it.

I usually make a little extra of the meat mixture, form into thin patties and freeze  raw so I have a quick and easy meal ready for my daughter.  She would eat this every night if I served it.


(2 votes, average: 4.50 out of 5)
Lamb Burgers with Olive, Sun-dried Tomato and Feta Tapenade


  • 12 oz ground lamb
  • 2 tsp dijon mustard
  • 1 tsp parsley, finely chopped
  • 1 tsp dill, finely chopped
  • 1 tsp dried Greek oregano
  • 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
  • 12 kalamata olives, drained, pitted, and roughly chopped
  • 8 sun-dried tomatoes, roughly chopped
  • 2 tsp. fresh lemon juice
  • 2 whole wheat buns, toasted (optional)


  1. In a bowl, mix onions, lamb, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1″-thick patties; set aside.
  2. 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 skillet over medium-high heat).
  3. Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare.
  4. If using sun-dried tomatoes in oil, drain; if using dry-packed sun dried tomatoes, soak in hot water until pliable. In a small bowl, combine feta, olives, and sun-dried tomatoes, toss with the remaining oil and lemon juice and season with salt and pepper.
  5. Place each burger on the bottom half of a bun and top each with the vegetables and bun top. Or for a low-carb meal, skip the bun.

Yield: 2

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