Lamb & feta burgers with minty yogurt

Lamb & feta burgers with minty yogurt

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(16 ratings)

Prep: 20 mins Cook: 15 mins


Makes 16
Delicately spiced morsels with a cooling yogurt dip - perfect party food

Nutrition and extra info

  • Uncooked burgers can be frozen

Nutrition: per canape

  • kcal100
  • fat7g
  • saturates3g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein8g
  • salt0.33g
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  • 500g lamb mince



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tsp ground coriander
  • 2 tsp cumin seeds
  • 1 red chilli, deseeded and finely chopped
  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 2 rosemary sprigs, leaves stripped and chopped



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • good splash Worcestershire sauce
  • 1 egg, lightly beaten with a fork



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g feta cheese, cut into 16 cubes
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

For the dip

  • 200ml natural yogurt
  • small bunch mint, leaves chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  1. First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.

  2. Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.

  3. Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

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Comments, questions and tips

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17th May, 2011
Made these for a dinner party buffet and then again countless times as a 'bigger version' for normal dinners, with pitta bread and salad to serve. Absolutely delicious, the herbs add a fresh kick, just be sure to seal the feta in well.
30th Dec, 2010
We really loved these, very easy to make though I added a huge bunch of fresh coriander instead of the rosemary as that's what was lurking in the fridge. Will definitely make again.
12th May, 2010
These were lovely, shame the feta came out too much, if you know what I mean? Will definately do again and very easy to do
7th Sep, 2009
just made these burgers and they were scrummy! going to freeze the leftover mixture in burger shapes.. ready for next time :)
22nd Jun, 2009
Made this recipe the day before we intended to eat them and refrigerated. Worked really well and we both loved them. Will definitely make again!
1st Jun, 2009
I have made these both as part of a buffet and also larger ones for family meals. They are absolutely scrummy served in warm pitta breads with the mint yoghurt and salad. Give it a go!
17th Mar, 2009
I was a bit dissapointed. they were tasty but nothing i'd want to show off with...
9th Feb, 2009
I equally divided the feta and lamb into 4 portions, then fashioned into burgers. Fried 2 minutes on each side, then finished in the oven for 5 minutes. Served with moroccan bread and a salad . . . heavenly!
4th Jan, 2009
DELISH!!! easy to make, easier to eat! We ended up with 10, tho they were slighlt irregular sizes. We also cooked some red onions and gherkins in the pan we'd browned the burgers in which went really well with them. The tastiest homemade burgers we've ever tasted.
29th Dec, 2008
I cooked these well on a frying pan, and my kitchen smelled of lamb, so I advice anyone trying this recipe to cook in advance (mid day) and then just warm up in the oven under the grill. The lamb lovers loved these, the taste turned out great.


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