Lamb Burgers with Feta and Messy Beard

Scott: What’s for dinner? I need an idea.

Paula: “Have the lambs stopped crying, Clarice?”

Scott: Yikes! I’ll take scary lamb burger references for $100, Alex.

Paula: Sorry, couldn’t resist. It’s burger night at our place and these lamb burgers are fantastic--crowd pleasers for sure. I love keeping them simple, topped with thinly sliced feta cheese, onions, and a final slather of sauce so the meat’s distinctive flavor shines. However, no one would complain if you added juicy slices of beefsteak tomatoes, lettuce, or whatever else puts a skip in your step. If you want to step up your condiment game, spike up the mayo with finely chopped rosemary, garlic, or lemon zest.

Scott: This recipe is perfect. I’m having an old friend for dinner.

Lamb Burgers with Feta and Messy Beard

Serves 4 

  • 2 pounds lamb (preferably freshly ground)
  • Kosher salt and freshly ground pepper
  • ½ cup mayonnaise 
  • 3 tablespoons Creole mustard (preferably Zatarain’s)
  • Messy Beard BBQ Sauce, for glazing and serving
  • 4 burger buns
  • 4 thin slices feta cheese
  • Thin slices of red onion or pickled yellow peppers, for serving

Divide the lamb into 4 portions. Press each portion into a patty that’s about ½ inch wider on all sides than your burger buns, pressing gently until they hold together but taking care not to overwork them. Form a slight dimple in the center of each patty. Season the top and bottom sides with salt and pepper. Refrigerate if not using right away.

Combine the mayonnaise and mustard in a bowl.

Prepare a charcoal grill for two-zone cooking and build a medium high fire. Carefully wipe the preheated grill grates with a lightly oiled paper towel. Using a grill brush, scrape the grill grates cleans, then carefully wife with a lightly oiled towel again.


Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe, and infamous grill nerd and co-owner of PK Grills, Scott Moody.

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