The Fleeced Fowl Blog Post April 2026
Za’atar Lamb Burger
Recipe by Chef Matt Abdoo
Za’atar Lamb Burgers with Whipped Feta and NYC White Sauce
There is something about lamb on the grill that instantly feels like warmer weather. These za’atar lamb burgers are packed with savory flavor and topped with creamy whipped feta, crisp cucumber, tomato, lettuce, and a drizzle of NYC white sauce. The combination is fresh, rich, and full of Mediterranean-inspired flavor.
The za’atar seasoning adds an herby, slightly earthy flavor that pairs perfectly with American lamb, while the whipped feta melts right into the burger for a creamy, tangy finish. Layered onto a toasted bun with crunchy cucumber and cool white sauce, these burgers are the perfect recipe for cookouts, weeknight grilling, or summer gatherings.
Ingredients
Lamb Burgers
4 8-ounce ground American lamb patties
4 teaspoons za’atar
2 teaspoons kosher salt
1 teaspoon ground black pepper
1/2 cup whipped feta
1/2 cup NYC white sauce
4 leaves butter lettuce
4 slices tomato
16 cucumber discs, sliced 1/4-inch thick
4 burger buns
Whipped Feta
1 pound feta cheese
1 cup Greek yogurt
6 tablespoons extra virgin olive oil
2 garlic cloves
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon chopped dill
Ground black pepper, to taste
NYC White Sauce
1 pound feta cheese
1 cup Greek yogurt
6 tablespoons extra virgin olive oil
2 garlic cloves
Zest of 1 lemon
Juice of 1 lemon
1 tablespoon chopped dill
Ground black pepper, to taste
Directions
Make the Whipped Feta
Cut the feta into cubes and place it into a food processor along with the Greek yogurt, garlic cloves, lemon zest, lemon juice, and black pepper. Blend until smooth, then slowly drizzle in the olive oil until creamy and silky.
Pulse in the chopped dill, transfer to a food-safe container, and refrigerate until ready to use. This whipped feta is also delicious served with grilled pita bread, a drizzle of honey, and a sprinkle of chili flakes.
Make the NYC White Sauce
Combine all ingredients in a mixing bowl and whisk until smooth and fully combined. Transfer to an airtight container and refrigerate until ready to use.
Grill the Lamb Burgers
Clean and oil your grill grates, then set up the grill for zone cooking with one side on high heat and the other on low heat.
In a small bowl, combine the za’atar, kosher salt, and black pepper. Season both sides of the lamb patties generously.
Place the burgers on the hot side of the grill and cook for about 4 minutes. Flip and cook for another 4 minutes.
Move the burgers to the cooler side of the grill and continue cooking until the internal temperature reaches 125 degrees.
During the last minute of cooking, top each burger with a spoonful of whipped feta and allow it to melt slightly over the top.
Remove the burgers from the grill and let them rest for 2 minutes while you prepare the buns.
Toast the burger buns and spread NYC white sauce on both the top and bottom buns.
Layer 4 cucumber discs on the bottom bun, then place the lamb burger on top. Finish with sliced tomato, butter lettuce, and the top bun.
Serve immediately.
Tips for Serving
These lamb burgers pair perfectly with grilled vegetables, roasted potatoes, a crisp cucumber salad, or warm pita chips. If you want even more flavor, add sliced red onion, pickled vegetables, or an extra drizzle of white sauce right before serving.
Whether you are hosting a backyard cookout or looking for a new burger recipe to try, these za’atar lamb burgers are bold, fresh, and packed with flavor in every bite.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
Recipe sourced from American Lamb Board