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Betty's Lamb Burgers

Betty's Lamb Burgers

recipe by Desiree Ruberti-Dukes/BackstoneBetty


  • 1 lb ground lamb
  • 3 tbsp purple onion, diced small
  • 2 tbsp flat leaf parsley, chopped
  • 2 tbsp fresh mint leaves, chopped
  • 1 tbsp Blackstone Essential Blend
  • 1 tbsp garlic paste
  • handful crumbled feta cheese
  • 2 tbsp ghee (sub oil)
  • English cucumber
  • tomatoes
  • purple onions
  • brioche buns
  • Dukes Mayonnaise


  • 5 oz plain Greek yogurt
  • 1/3 c crumbled feta cheese
  • juice of half a small lemon
  • 3 tbsp green onions, sliced
  • salt and pepper, to taste


  1. mix Greek yogurt with feta cheese, lemon juice, green onions and season with salt and pepper or Blackstone Essential Blend.
  2. mix ground lamb, feta cheese, parsley, mint, garlic and Blackstone Essential Blend. Form two 1/2 pound patties or four 1/4 pound patties making a small indentation in the center to prevent burgers from balling up when cooking.
  3. preheat Blackstone to medium-medium low heat and spread ghee or oil adding burgers to the ghee. allow burgers to cook a couple minutes per side, flipping every couple of minutes until burgers are cooked to your liking. lamb can be served medium rare to well done. 
  4. while the burgers are cooking, spread a thin layer of Dukes mayo on your brioche buns then place buns on the Blackstone to toast a few minutes. the mayo will help create a perfect golden toast. 
  5. once burgers are done assemble your lamb burgers topping with thinly sliced English cucumber, tomatoes, purple onions and your cheesy yogurt sauce. Enjoy!

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