The Perseus Burger

March 25, 2010
0 Ratings
  • Serves 4-6
Author Notes

Perseus was a mythic hero of Greek mythology famed for defeating various monsters. Up until last night, lamb was my monster. I was afraid to cook it and even more afraid to eat it because of its strong flavor I wasn't used to. This Greek-inspired lamb burger is sort of an intro course into cooking and eating lamb... it's simple, and has a lot of amazing flavors that meld together to ease even the wariest of lamb-eaters through their first or second lamb experience. Mixed with ground beef, spices, stuffed with feta, and topped with tzatziki, with the Perseus Burger in your line-up you can take down any beast, be it lamb or lion. —Loves Food Loves to Eat

What You'll Need
  • Burgers
  • 1 pound ground lamb
  • 1/2 pound lean ground beef
  • 1 minced garlic clove
  • 1/2 cup finely diced onion
  • 2 tablespoons finely chopped parsley
  • 1.5 teaspoons Za'atar spice blend
  • 1 teaspoon oregano
  • 1 teaspoon paprika (not sweet)
  • salt/pepper
  • 4-6 tablespoons crumbled feta
  • olive oil
  • 4-6 buns (I used ciabatta type rolls)
  • Tzatziki sauce (recipe below)
  • sliced tomato, red onion, fresh spinach, and sliced black olives for garnish
  • Tzatziki
  • 1/2 seedless cucumber- peeled
  • 2 cloves garlic- minced
  • 1 teaspoon each salt & pepper
  • 1 teaspoon paprika (not sweet)
  • 1/2-3/4 cups crumbled feta
  • 1 cup plain Greek yogurt
  • 2 tablespoons Extra Virgin Olive Oil
  • 3 tablespoons chopped mint
  • juice from half a lemon
  1. Burgers
  2. Mix together lamb, beef, onion, garlic, parsley, za'atar, oregano, paprika, and s&p until well combined.
  3. separate meat mixture into 4-6 balls, depending on how big you and your guests want the burgers (I made one biggun, 2 medium, and 2 small.) To stuff with feta: flatten into a pretty flat oblong shape, and add about a tablespoon of feta to half. Fold the other half over, squish to seal the edges, and flatten to desired patty flatness. I like mine more patty shaped, less ball shaped. Put patties on plate, brush with olive oil, sprinkle with a pinch more hyssop, paprika, s&p.
  4. Light BBQ and brush grill with olive oil. Grill burgers, turning once, for about 10 minutes total- until desired doneness. Grill buns.
  5. On bottom half of bun, make a bed of spinach and olives for burger, add burger, and top with red onion, tomato, and tzatziki! Savor your first delicious bite, because you just showed that lamb who's boss!
  1. Tzatziki
  2. Grate cucumber and squeeze out then discard excess liquid. Whisk to combine all ingredients. Serve with delicious lamburgers and Greek fries!

See what other Food52ers are saying.

  • Hollie Hoffman
    Hollie Hoffman
  • Loves Food Loves to Eat
    Loves Food Loves to Eat
  • mrslarkin
  • aargersi

5 Reviews

Hollie H. October 9, 2015
Your Israeli Hyssop link comes up 404
Loves F. October 9, 2015
Thanks for the heads up!! I posted the recipe 5 years ago (!) and I wonder if that company is still making that spice blend even. Regardless, I did a little research, and it turns out my spice blend was nothing other than the ever popular Za'atar! According to wikipedia "Some Israeli companies market za'atar commercially as "hyssop" "... you should be able to find za'atar at most stores with bulk spices, and I think it's even on Amazon.
Loves F. March 25, 2010
Thanks ladies! I was just thinking about it, and I bet adding the zest (from the juiced lemon used in the tzatziki) to the burger mixture would be delish! Will definitely try that next time (I think there will be a lot of next times, bc the BF says he can't go back to a 'regular' burger now).
mrslarkin March 25, 2010
oh my mythological god! That is very nice!
aargersi March 25, 2010
THAT is showing that ol' lamb who's in charge! Looks delicious, I will add this to our next "burgerfest" and I like your tzatziki better than mine so I am changing that too.