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Lamb Burgers

  • Yield: 2 servings


  • 3/4 pound, 90 percent lean, ground lamb
  • 1/4 cup yogurt
  • 1/2 teaspoon cumin
  • 1 tablespoons chopped rosemary, plus 2 sprigs for garnish
  • Salt and pepper
  • 2 rounds pita bread
  • Oil
  • 2 slices red onion
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons roughly chopped Kalamata olives


  • Preheat barbecue or grill. In a mixing bowl combine lamb, yogurt, cumin, chopped rosemary, salt and pepper. Divide into two equal portions and form into two 3/4-inch thick patties. Grill burgers about 15 minutes, turning once. Brush pita bread with olive oil and grill until browned on both sides. To serve, top pita with a burger, onion, feta cheese and olives. Burn rosemary sprigs for show, if you wish.