Mediterranean Lamb & Beef Burgers

Some say it is an acquired taste, but I just love lamb! Lamb kabobs, roasted lamb, and lamb burgers. The first time I had lamb was when I was on a family trip to Victoria in the 80's. Millos Restaurant served the most amazing Lamb Souvlaki served with Tzatziki Sauce and warm Pita Bread. The lamb was seasoned to perfection with mint, garlic, and other spices. Whenever we visit Victoria, we always stop there to have dinner. Amazing food and great memories!

These burgers are blended with ground beef and an assortment of herbs and cheese. Grilled up and served on a buttered bun topped off with fresh greens and ripe tomato slices. Super juicy burgers that are savory and cheesy. As a side note, these burgers are very low carb and Keto friendly with only 2 net carbs per burger....yay!!! I just know you will love these burgers as much as we do. Enjoy!


1 lb ground lamb 
1 lb ground beef
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp dried oregano
1/2 cup fresh parsley 
20 fresh mint leaves
12 fresh basil leaves
5 tsp garlic, chopped
1 cup feta cheese, crumbled
6 Provolone cheese, slices
Toasted hamburger buns, I like Franz Keto Hamburger Buns
Fresh greens
Sliced tomato


1. Place dried oregano, parsley, mint, basil, oand garlic cloves in a food processor. I have a small one that I use for little jobs like this. Pulse several times to break down the herbs and blend flavors. 

2. In a large mixing bowl, add ground lamb, ground beef, salt, pepper, and herb mixture from food processor. Add feta cheese and mix thoroughly. 

3. Divide the lamb mixture into six patties. Set aside.

4. Prep the grill to around 450 degrees. With a brush, oil the grill so burgers do not stick. Grill for 3 minutes on the first side covered, flip and cook for 4 minutes covered. 

5. Add provolone cheese slices and cook for 2 more minutes covered.

6. Serve with toasted buns, mix greens, and tomato slices.