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Feta Stuffed Fig Glazed Lamb Burgers with Red Onion Jam


This recipe was inspired by Southern Living Magazine's version of Fig Glazed Beef Burgers with Red Onion Jam. Because I love lamb, I created a burger with ground lamb and ground veal. The center was stuffed with feta cheese that had sun-dried tomatoes and basil. The fig jam is the star of this burger. I served it on Honey Whole Wheat Buns, with fresh spinach and a topping of cooked red onions with a sweet & sour flavor. Wow, what a burger! I will show you, step-by-step how to make this on my food blog at:

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  • Vegetable cooking spray
  • 1 pound ground lamb
  • 1/2 pound ground veal*
  • 2 tablespoons fresh oregano, chopped
  • 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
  • 2 teaspoon fresh oregano, or 1 teaspoon dried
  • 3 to 4 tablespoons fresh parsley, optional
  • 3 tablespoons fig preserves
  • 2 to 3 thin slices feta cheese
  • 4 quality hamburger buns, toasted
  • Fresh spinach leaves, for garnish
  • 4 cups thinly sliced red onions, about 2 medium
  • 1 teaspoon olive oil
  • 1/4 cup sugar
  • 1/4 cup red wine vinegar
  • 1 to 2 teaspoons chopped fresh thyme
  • NOTE: Mixing veal, or pork, can tone down the flavor of lamb


Servings 6
Preparation time 25mins
Cooking time 41mins
Adapted from


Step 1

Onion Jam:

Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm.

Season the meat, add fresh parsley, oregano and lightly mix Gently shape into four patties.

Add the feta cheese and top with a patty. Seal so that the cheese will not run out, while grilling.

Coat cold cooking grate of grill with vegetable cooking spray, and place on grill. Preheat grill to 350°F to 400°F (medium-high) heat.

Cook the burgers about 6 minutes, covered.

Flip the burgers over and cook for 6 more minutes. Top each burger with some fig jam and spread evenly.

Allow to cook 2 to 4 more minutes or until about 145°F. Rest for a few minutes.

Place the burger on the bottom bun, layered with spinach leaves. Top with the red onion jam and top bun.


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