clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lamb burgers with feta and olives

Lamb Feta & Black Olive Burgers With Grilled Zucchini

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Category: Main
  • Method: Pan-Fried
  • Cuisine: Greek-Inspired
  • Diet: Gluten Free


You will love these ground lamb burgers with feta and olives served with grilled zucchini and a green salad. Nutritious lamb meat takes on Greek flavours and results in succulent, juicy burger patties that you can pan-fry or grill on a barbecue. This recipe is gluten-free, low-carb and keto-friendly.



For the burgers

  • 800 grams good quality ground lamb mince (1.51.7 lb ground lamb)
  • 1 medium onion, finely diced
  • 2 cloves garlic, grated or finely diced
  • 2 tablespoons tomato puree/paste
  • 2/3 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 cup roughly crumbled feta cheese (goat’s, sheep’s or regular milk)
  • 20 black olives (without the pits) such as Spanish olives, roughly sliced or diced
  • 12 tablespoons olive oil for cooking

For the grilled zucchini

  • 4 medium zucchinis, sliced into thin strips
  • Sea salt
  • 12 tablespoons olive oil for cooking

For the salad (what I used)

  • 4 cups shredded cos lettuce or iceberg
  • 1/4 cup sun-dried or semi-dried tomatoes, diced
  • A dill pickle, sliced (or a few gherkins)
  • Juice of 1/3 lemon
  • 1/4 cup sauerkraut (optional)


  1. Combine ground lamb mince with onion, garlic, tomato paste, salt and pepper in a large mixing bowl. Use your hands to squeeze the mixture together to make sure all ingredients are well integrated.
  2. Then add half of the feta and olives and fold through the mixture using your hands. Finally, add the other half of the feta and olives and fold through carefully this time so that some of the feta crumbs stay intact.
  3. Using clean, wet hands, mould the mixture into 8 round burger patties (about 1/2-2/3 cup of the mixture per burger) and flatten them slightly. Set aside on a cutting board or a plate.
  4. Heat a dollop of oil in a large frying pan over medium-high heat. Once hot, add the burger patties and cook for 5 minutes on each side over medium-high heat.
  5. In the meantime, cook the zucchini in a separate frying pan over medium-high heat. You can use a little olive oil, coconut oil, ghee or butter to cook the zucchini. I grilled mine for about 1-2 minutes on each side or until grill marks appeared. Sprinkle lightly with sea salt and set aside.
  6. Mix together a salad of choice and serve on four plates. Then add two burger patties per serve (more if you wish) with the grilled zucchini in between and over the top. Serve with a side of mustard or your favourite condiment, although you might not feel like any.


You can use any type of olives in this recipe but keep in mind that some are stronger and saltier in flavour so you might need to adjust the salt. Goat’s and sheep’s milk feta can be replaced with regular feta or omitted altogether.

Not a fan of lamb? Ground beef, chicken or pork work just as well in this recipe.


  • Serving Size: 2 lamb burgers patties + 1 zucchini & salad
  • Calories: 614
  • Sugar: 9.3 g
  • Sodium: 1149.2 mg
  • Fat: 42 g
  • Saturated Fat: 14.5 g
  • Carbohydrates: 16 g
  • Fiber: 5.1 g
  • Protein: 47.5 g
  • Cholesterol: 142.7 mg

Keywords: Lamb, Ground Lamb, Burgers, Lamb Patties, Low-Carb, Gluten-Free, Zucchini, Greek

Share via
Copy link
Powered by Social Snap