Lamb Burger with Feta Garlic Mayo

This recipe uses:

D'Italiano® Crustini Buns

Original or 100% Whole Wheat

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Makes 4 burgers.


1 lb (500g) lean ground lamb
1 tsp (5 ml) salt
1/2 tsp (2.5 ml) freshly ground black pepper
2 tbsp (30 ml) chopped fresh marjoram
3/4 cup (175 ml) crumbled feta cheese
1/4 cup (50 ml) mayonnaise
1 clove minced garlic
2 tsp (10 ml) freshly squeezed lemon juice
1 red onion, sliced into 1/2" rings
1 small eggplant, sliced into 1/2 inch rings
1 tbsp (15 ml) olive oil
4 D’Italiano® Crustini buns
2 cups (500 ml) arugula
12 cherry tomatoes, halved


In a large bowl, mix together the lamb, salt, pepper, marjoram and 1/2 cup feta cheese. Divide mixture into four burger patties. Refrigerate until ready to grill.
For garlic feta aioli, mix together in a small bowl the remaining feta cheese with mayonnaise, garlic and lemon juice.
Heat BBQ to medium high. Brush eggplant and onion slices with olive oil and place on the hot grill. Turn once or twice until the vegetables are softened and slightly caramelized (5 to 7 minutes). Keep warm.
Place lamb burgers on the grill and cook until nicely browned on each side (8 to 10 minutes). During the last minute, place the buns on the grill, cut side down to toast.
Slather buns with garlic feta aioli, then layer on arugula, cherry tomatoes and lamb burger. Top each burger with grilled eggplant, onions and a little more of the aioli. Top with bun lids and enjoy.

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