Feta Stuffed Lamb Burgers

I love experimenting with various proteins and flavors when making burgers. Almost nothing beats a good burger, it's just so American. If you have never made Lamb Burgers, you are in for a treat!

My friend Kita from Girl Carnivore came up with the fun concept of Burger Month back in 2014 I think it was. A bunch of food bloggers and brands would get together every year and make all sorts of burgers and give away prizes etc.

That's where this idea for Lamb Burgers with Feta and Onion Jam originated. Its a flavorful combination.

The ground lamb mingling with the seasoning, onions, feta and jam just works! It's a symphony of flavors and perfect for a BBQ or just because.

Lamb in burger-form is so just stinkin' good. So out of that thought, these Feta Stuffed Lamb & Onion Fig Jam Burgers were born! I added sautéed onions to the ground lamb, as well as seasonings and an a bit of lemon zest.

Toppings for Lamb Burger

• Stuffed it with Feta cheese for an extra layer of flavor.
• Tapenade Mayo goes perfectly with this burger and its different.
• Onion Fig Jam (which I can eat by the forkful), brigs this burger all together, the pop of sweet is amazing! 
• Add some salad greens, lettuce, spinach leaves or for something really different and delicious, break apart Brussels sprouts leaves and give them a quick cook in a pan with oil, salt & pepper. Char the leaves in spots and add to the burger, yum!!

The Tapenade is delicious on its own and literally takes minutes to make if you have a food processor. Enjoy it with crackers, on the burger or in the mayo like I did. Here's the link to make it - 10 Minute Tapenade

Now here's the thing...There is almost nothing as good as a perfect burger...right? However as much as I love a great hunk of warm crusty bread, slathered with some butter, I don't want to taste bread when I bite into a burger.

It's like a pretty woman or girl with waaaay too much make-up on. I want to taste the burger, the char and the components that make the flavors dance across my tongue.

Top Lamb Burger with Onion Jam

(recipe in recipe card below)

Often burgers are dwarfed by the big roll that comes with it...which also then fills you up and you leave half your burger on your plate. So, I decided to simply use some flatbread as my rolls for this, I let a few pieces of flatbread kiss the grill, then cut rounds out with a biscuit cutter. My 14 year old son proclaimed it to be the best burger of his life (awww!)!

If onions are not your thing serve with homemade or store-bought Tzatziki Sauce

Tips

• Anytime you make a ground meat mixture, cook off a tiny patty to taste and adjust the seasoning if necessary. If its not seasoned well enough you can't really fix that after cooking. Bonus! You get a little snack!
• The key when it comes to burgers, meatloaf, kofta etc (anything you are forming into a patty, loaf, etc. with ground meat) is allowing it to hang out to allow the flavors to blend. SO if you have time after making your mixture let it sit chilled and covered for 30-60 minutes if you can.
• Since these burgers are stuffed, be gentle when grilling.
• Make into BIG meatballs, stuff them and reshape them into a ball. Allow them to chill (covered) for 45 minutes or so. When ready to grill, press into burger form and making sure the feta stays in place.

Make these Feta Stuffed Lamb & Onion Fig Jam Burgers, I think you will enjoy them! Something a little different when it comes to a burger.

Tip: If you don't see ground lamb, ask your butcher or farmers market to grind up 2 pounds or so of a leg of lamb (or do it yourself). The fresh-ground quality lamb will help make a memorable burger.

Hope you enjoy these! XO Colleen

Recipe originally posted May, 2016. Updated July, 2025.

 Favorite Burgers to try

Colleen Kennedy is the author of 3 cookbooks and has appeared on QVC and other shows inspiring home cooks of all levels. She has a popular TikTok channel @ColleensCooking with hundreds of short recipe videos. Colleen lives in Pennsylvania with her husband and kids, she started the food blog, Soufflé Bombay in 2009. Read more about her here.

Lamb Burgers

Colleen Kennedy

Grilled Lamb Burger recipe. Feta Stuffed Lamb Burgers with onion fig jam. Ground lamb makes a great burger!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Course BBQ, Burger

Cuisine American

Servings 6 servings

Calories 702 kcal

Ingredients

  

1x2x3x

• Lamb Burgers
• 1 TBS grapeseed or olive oil
• 2 cloves garlic minced
• ½ cup chopped Vidalia onion
• Kosher salt & pepper
• Pinch or two of crushed red pepper
• 2 pounds ground lamb
• 1 TBS lemon zest
• ½ block of Feta cheese about 5 oz
• Onion Fig Jam
• 2 Vidalia Onions sliced into rings
• 2 TBS butter
• Kosher salt & pepper
• Red pepper flakes to taste
• ½ cup of Fig Jam
• Tapenade Mayo
• Tapenade Recipe
• ¼ cup tapenade
• ½ cup mayo
• Burger Assembly
• Flatbread
• Burgers
• Onion Fig Jam
• Tapenade Mayo
• Arugula

Instructions

 

• In a saucepan, heat your oil and saute garlic for 1 minute, add in the chopped onions and saute until golden. Season with salt, pepper and crushed red pepper, set aside in a small bowl to cool.
• In a bowl, combine lamb, cooled onions and lemon zest, season with salt & pepper.
• Gently combine the mixture until incorporated (without over-mixing).
• Form into large meatballs (6).
• Season feta with salt & pepper, break it into chunks and work a chunk into the center of each "ball".
• Seal the meatball back up, cover and refrigerate for 45 minutes or so. **(If you don't like Feta, you can skip this step).
• In your saucepan, saute the sliced onions until golden brown, season with salt, pepper and red pepper flakes. Remove any leftover butter (if any) by pouring it out or blotting the onions a little dry, Allow them to cool a bit. Add the fig jam to them and store in a covered bowl or mason jar until ready to use.
• Make tapenade (or use store-bought).
• Combine tapenade and mayo, mix well.
• Set aside in a small bowl until using.
• Can be made ahead of time, covered and stored in the fridge.
• When ready to cook the burgers, oil grill, heat it to high.
• Gently shape your "balls" into burgers.
• Grill the burgers for 12-15 minutes or to your preferred level of doneness. The feta filling will help the centers of the burgers to not overcook, so if you like your burger well, you will need to cook them longer. I suggest placing them on your upper grill rack to finish off, so the exterior doesn't get dry if so,
• Assemble burgers and enjoy!

Notes

Feel free to omit Feta if you are not a fan.

You can also simply add tapenade on its own vs a tapenade mayo if you are counting calories. Or use tzatziki sauce in place of mayo and jam.

Try to not eat all of the onion fig jam before you eat the burgers 😉

These make a large burger, feel free to make smaller ones with less feta.

Nutrition

Serving: 6servingsCalories: 702kcalCarbohydrates: 23gProtein: 26gFat: 56gSaturated Fat: 20gPolyunsaturated Fat: 12gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 128mgSodium: 254mgPotassium: 511mgFiber: 2gSugar: 15gVitamin A: 131IUVitamin C: 10mgCalcium: 59mgIron: 3mg

Keyword lamb burger, lamb burgers, lamb burgers on the grill

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