Lamb-feta burger with spicy tomato jam

This recipe was modified from a Buzzfeed Burger Cookoff‘s recipe. I saw the video a long time ago but didn’t get a chance to make it until last weekend and it was such a hit! This is the first time I make a lamb dish and oh boy, this recipe is definitely a keeper.

INGREDIENTS : Makes 2 burgers + extra tomato jam.

  • ~ 4lbs tomatoes, seeded and diced
  • 1/2 cup brown sugar
  •  1/2 red onion, finely chopped
  • 1 tbsp red pepper flakes
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • Juice of 1 lemon
  • 12 oz ground lamb
  • 2-3 cloves garlic, minced
  • 2 tsp dried mint
  • 2 tbsp cilantro, chopped
  • 1/2 tsp cumin
  • Pinch of salt, pepper.
  • Feta cheese
  • Arugula leaves
  • Burger bun
  • Dijon mustard, mayonnaise


  1. Make the spicy tomato jam: Put the first 8 ingredients in a sauce pan, bring to a boil over medium heat, then lower the heat and cook until it reaches a jam-like consistency, about 20-30 mins.
  2. Combine the next 5 ingredients in a bowl, mix well. Just a pinch of salt is enough.
  3. Form into two balls. Make a well in the middle of the ball, scoop/ stick some feta cheese in here, somewhere around a couple tablespoons of cheese. Close the “well”, lightly pat down to a patty around half an inch thick. Sprinkle with salt & pepper on both sides.
  4. Cook using a cast-iron skillet over medium-high heat, about 4-5 minutes on each side. Let the burgers rest.
  5. While the meat is resting, toast the bun. Combine 1 tbsp mustard + mayonnaise, spread on the bottom bun. Follow with arugula leaves, lamb patty, 2-3 tbsp of the spicy tomato jam, and top bun.


  • Firmer buns might be better – not as soggy
  • Add 1 Thai chilli to the spicy tomato jam if you want spicier.
  • You can use crumbled feta cheese but maybe the block feta will be better – easier to scoop/ push in the patty.
  • I served with a light cucumber & red onion salad: 1 English cucumber or 2-3 persian cucumber, peel in stripes then thinly sliced (or just use a mandoline), 1/4 red onion, thinly sliced. 5 tbsp rice vinegar, 2 tsp sugar, 1/4 tsp salt, 1/2 tsp dill, 1/4 tsp pepper, 1 tsp sesame oil. Adjust as needed. Mix in with the cucumber + red onion, toss to combine. Refrigerate for about 30 mins before serving.

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